Aloo Halwa Recipe – Rich, Sweet & Easy Dessert

Aloo Halwa Recipe is a soft, delicious dessert made with boiled mashed potatoes, clarified butter (ghee), and sugar. Its taste is rich, sweet, and pudding-like. This sweet is served at festivals, special occasions, and is also perfect for fasting days. It can be prepared within a few minutes if you have leftover boiled potatoes.

About aloo halwa

Aloo halwa is a popular North Indian dessert from Uttar Pradesh, where it is prepared during fasting days like Ekadashi and Navratri. As grains are not allowed to be eaten during the fasting period, except for fruits, nuts, and dairy, the aloo halwa is one of the options to try, because it is packed with carbohydrates, making it an excellent source of quick energy.

The sabudana kheer, sabudana khichdi, and sweet potato chaat are also vrat-friendly recipes that can easily adapt during vrat.

This easy halwa recipe is known for its creamy yet mouth-melting texture. It needs boiled potatoes, then mashed to avoid lumps, cooked in ghee until aromatic, then sugar added and cooked until it dissolves or thickens like pudding.

For flavour, cardamom or nutmeg powder is added, and nuts for some crunch. Sometimes saffron can also be used for colour, and milk makes it creamy and rich in taste.

Although this potato halwa recipe tastes so good without any flavouring, I always make it without any flavouring, nuts, or milk. You need only three ingredients: potatoes, clarified butter, and sugar to make this traditional homemade dessert.

The halwa recipes are so good to try in any season, especially in winter. They are loaded with a lot of ghee, and the human body easily processes high-calorie food in colder months.

But I like to enjoy the whole year; my siblings don’t like this aloo ka halwa if I made it in any way, but I love its starchy texture. You can also try to enjoy yourself with your loved ones, as they will surely like it.

If you are a big fan of eating halwa, you may also try my other halwa recipes:

• Suji halwa

• Besan Halwa

• Moong Dal Halwa

Ingredients

• Potatoes- I have used 2 medium russet variety potatoes, as they are perfect for this potato halwa recipe. You can use any other variety, but make sure they have high starch. You can also use sweet potato as an alternative.

• Ghee- Use homemade desi ghee in this potato pudding for an authentic and rich aroma.

• Sugar- I have used white sugar, brown sugar, sugar powder, and jaggery, which also work well. Choose any one of your choice.

How to make aloo halwa recipe

I used the leftover boiled potatoes that were kept in the refrigerator for 5 hours before shooting this recipe. So, if you don’t have leftovers, then add 2 medium potatoes to a 3-litre pressure cooker, add some water and pressure cook on high heat for 2-3 whistles. When the pressure drops, remove the potatoes, drain the water and wait for the potatoes to cool down.

1. Peel the skin of the potatoes and mash them well with a masher or your hands in a bowl or platter.

2. Heat 3 tablespoons of ghee in a pan on medium heat.

3. Add mashed potatoes to it.

4. Mix well with ghee and begin stirring to roast it with a spatula.

5. Roast until it changes colour and becomes aromatic.

6. When it changes colour, add 1/3 cup of sugar to it. The potatoes take 5 to 6 minutes to roast on a medium flame.

7. Mix well, and it releases some water. Roast it continuously, the sugar dissolves properly, and it thickens. You can add some flavouring and nuts here.

8. When the halwa thickens, turn off the flame. The potato halwa recipe is ready.

Serving

Serve aloo ka halwa warm for a soft and melting mouthfeel with a cup of hot chai. You can enjoy it as a quick dessert after lunch and dinner meals. Garnish with saffron strands and any nuts, cashew, almonds, and pistachios for festive vibes. You can add extra ghee before serving for a richer flavour.

Tips

• Allow the boiled potatoes to cool down before mashing; hot potatoes make halwa sticky.

• Mash the potatoes very well, so that no lumps remain, unless the halwa becomes grainy, not soft.

• Use desi ghee in a good amount for a richer taste.

• When you add the sugar, the halwa becomes runny, so keep stirring until it thickens and leave the side of the pan.

• You can use cardamom or nutmeg powder to enhance the flavour of halwa.

• If you want to add nuts, slightly roast them in ghee to keep them crunchier.

Variations

1. Milk Aloo Halwa– Add a little milk while cooking for a richer and creamier texture.

2. Dry Fruit Aloo Halwa- Add almonds, cashews, pistachios, and raisins for a festive version.

3. Jaggery Aloo Halwa- Replace sugar with jaggery for a more traditional flavour.

4. Saffron Aloo Halwa- Soak saffron strands in milk, then add for extra aroma and colour.

5. Coconut Aloo Halwa- Add grated coconut while cooking for a delicious twist.