Once during our visit to my in-laws’ place many years back, my mother-in-law told that she was making potato halwa. I thought she must be joking. Coming from Kerala, I couldn’t imagine one can make halwa with potato. But I was in for a surprise, and with the first morsel I tasted, I was hooked! I fell in love with the mild flavour and the tongue tingling taste. She used water in her recipe, but today when I prepared it, I added a bit of milk just to get the special feeling of a sweet prepared on Holi festival day.

Ingredients

2 cups boiled, peeled, mashed potato
2 tbsps ghee
¾ cup sugar
1/2 cup milk
1 ½ cup water
½ tsp cardamom powder
1 tbsp broken cahews
1 tbsp raisins
4 badams slivered

Instruction

• Heat a thick bottomed pan and add the mashed potato and on medium flame, keep stirring.

• After about ten minutes, add the cashew peices.
• When the potato becomes brown in color and the ghee starts separating from the sides, add the sugar , after three or four minutes, add the milk and water.

• Add raisins, cardamom powder, mix well and cover the pan, reduce the flame to low. Open and stir in between.
• When it becomes halwa consistency, remove from fire.

• Garnish with badam slivers and serve.