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. a must try when its festive season.
- 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.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother.
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