By Aditi Saraswat
August 3, 2026
Want to make aloo halwa for your Sawan fast but not sure how it will turn out? Follow these simple tips to get a rich taste in every bite, balanced sweetness and delectable taste.
Always use freshly boiled potatoes and mash them thoroughly. The natural moisture helps make a smooth halwa without it turning sticky.
If you are using jaggery in place of sugar, dissolve it in a little warm water, then add to the halwa. This prevents the halwa from turning grainy.
Cook the mashed potatoes in ghee until they turn fragrant and appear to be a bit golden. Roasting properly improves taste, and you don't get that raw, starchy taste.
Always make sure to mix jaggery after you lower the flame. High temperatures can sometimes change its taste and make the halwa a bit chewy.
In the end, add the roasted nuts, raisins and cardamom to enhance the texture and fragrance.