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Aloo Ka Halwa is a rich, aromatic Indian dessert slow-cooked with ghee, sugar, and cardamom until luscious. This beloved sweet is a family tradition for festivals, celebrations, and special occasions.
Boil the whole russet potatoes in their skins until fork-tender, about 20-25 minutes. Let cool slightly, then peel while still warm.
Mash the peeled potatoes thoroughly with a potato masher until smooth and lump-free.
Heat a deep, heavy-bottomed skillet over medium heat. Add ghee and allow it to fully melt and shimmer before adding the mashed potatoes.
Sauté the potatoes in the ghee, stirring constantly, for about 8-10 minutes or until the mixture thickens and starts to separate from the sides of the pan.
Pour in the milk, mix well and cook for 5 minutes to achieve a creamy texture, then add the sugar and keep stirring on medium-low until dissolved and glossy.
Sprinkle in the cardamom powder, raisins, and half of the almonds. Cook for another 3-4 minutes until the halwa turns golden and aromatic. Garnish with remaining almonds and serve warm.
