firstly, in a pressure cooker take 5 potatoes and pressure cook for 5 whistles.
peel the skin of the potato and grate. keep aside.
in a large kadai heat ½ cup ghee and add boiled and grated aloo.
saute for 5 minutes or until the aloo changes colour slightly.
now add 1 cup sugar and ¼ tsp saffron food colour.
continuously stir keeping the flame on medium. sugar starts to melt.
cook on medium flame until the ghee separates. it takes approximately 15 minutes for ghee to ooze out.
the halwa will start to hold shape releasing ghee. this is the perfect consistency we are looking for.
in a pan heat 1 tbsp ghee. add 2 tbsp raisins, 2 tbsp cashew and 2 tbsp almonds.
roast on low flame until the nuts turn golden brown and crisp.
transfer the roasted nuts over the halwa, add ¼ tsp cardamom powder and mix well.
finally, enjoy aloo ka halwa topped with more dry fruits.