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Aloo aur Gulab ka Halwa Recipe

Aloo aur Gulab ka Halwa
How to make Aloo aur Gulab ka Halwa

A twist to the regular halwas , delectable halwa prepared with potatoes, Gulkand , Gulab (rose) and Khoya, flavoured with Green Cardamom Powder and drizzled with rose water garnished with dried rose petals and slivered nuts.

  • Total Cook Time 35 mins
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Recipe Servings4
  • Medium

Ingredients of Aloo aur Gulab ka Halwa

  • 1 Large Potato (parboiled), peeled
  • 1 1/2 Tbsp Clarified Butter
  • 1/2 Cup Sugar
  • 150 Gram Mawa (khoya)
  • 3/4 Cup Milk, full cream
  • 1/2 Tbsp Gulkand
  • 1 1/2 Tbsp Rose petals (dried), finely chopped
  • 10 Ml Rose water
  • 1/4 tsp Green cardamom powder
  • 10 Gram Almonds (peeled and slivered), blanched
  • 5 Gram Pistachio nuts (peeled and slivered), blanched
  • For garnishing:
  • 5 Gram Almonds (peeled and slivered)
  • 5 Gram Pistachio nuts (peeled and slivered), blanched
  • 1/2 Tbsp Rose petals (dried)

How to Make Aloo aur Gulab ka Halwa

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1.
Grate the parboiled potatoes. Keep aside.
2.
Heat the clarified butter in a heavy bottomed non-stick pan, add the potatoes ,sauté for 05 minutes, stirring it continuously.
3.
Add the sugar and sauté for 03 minutes. Add grated mawa (khoya) and sauté till it mixes thoroughly for 02 minutes.
4.
Add the milk and cook till the milk is absorbed. Add Gulkand and chopped dried rose petals.
5.
Sprinkle rose water. Add the almonds, pistachio nuts and green cardamom powder and mix well.
6.
Garnish with the dried rose petals slivered almonds, pistachio nuts and green cardamom powder and serve hot or warm as desired.

Key Ingredients: Potato (parboiled), Clarified Butter, Sugar, Mawa (khoya), Milk, Gulkand, Rose petals (dried), finely chopped, Rose water, Green cardamom powder, Almonds (peeled and slivered), Pistachio nuts (peeled and slivered), Almonds (peeled and slivered), Pistachio nuts (peeled and slivered), Rose petals (dried)

Recipe Notes

Do not overcook the halwa as it will turn into brownish in colour.
Parboiling helps in preventing enzymatic browning that occurs in raw peeled potatoes.
You may apply Silver Leaf to the halwa,if desired.

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