Aloo ka Halwa | Aloor Payesh
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Indian
Serves: 6 servings
  • Potatoes – 250 gms (you can use sweet / red potatoes too instead of regular potatoes)
  • Whole milk – 1 liter
  • Sugar – 200 gms
  • Ghee / clarified butter – 50 gms (¼ cup)
  • Green cardamom – 2 to 4
  • Cashew nuts – ¼ cup, lightly toasted
  • Raisins – 15-20
  1. Cook potatoes in boiling water until soft. Then transfer them to cold water and when they are cool enough to handle, peel and grate them.
  2. Heat ghee in a kadhai/wok. Once the ghee is hot, add the grated potatoes to it. Sauté them until the potatoes become glossy, about 15 minutes on low heat. Take the potatoes out and set aside.
  3. In a heavy bottomed sauce pan, add the whole milk and bring it to boil. After the milk starts boiling, simmer the milk uncovered on low until it reduces in volume to almost half and becomes thick. Keep stirring to avoid the milk from sticking to the bottom of the pan.
  4. Then add the sautéed grated potatoes to the milk and stir well to combine and get rid of any lumps.
  5. Add sugar, mix well and cook on low until the milk becomes thick again as the sugar will release a lot of water once dissolved.
  6. Once the milk becomes thick, the aloo ka halwa is ready. Let it cool down and once it reaches room temperature, keep it in the refrigerator to chill for at least 4 hours.
  7. Garnish with toasted cashew and raisins before serving. Serve the aloo ka halwa chilled. Enjoy!
Recipe by Everyday Indian Recipes at