Aloo Ka Halwa | Vrat Special Recipe | Navratri Recipe 

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Wash and clean the potatoes and place them in a pressure cooker with adequate water to cover them. Place the lid and pressure cook them till they are soft. Once cooked, drain the water and remove them onto a plate.
While they are still warm, peel and mash them. You can mash them by passing them through a sieve to avoid any lumps. Keep the mashed potato aside.

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Heat a pan and pour 2 tbsp of ghee and add the chopped nuts. Cook them on low heat till they just start to change colour. Remove the pan and strain the nuts to remove excess ghee. In the same pan add 4 tbsp of ghee (you can use the leftover ghee from frying nuts as well) and once it heats up add the mashed potatoes. Spread the potato across the pan to cook it evenly.

Keep tossing the potatoes in between so they get an even brown colour. This could take some time but is an important step. Once the potatoes turn a light shade of brown they will start oozing out the ghee at this stage, add milk and keep stirring till it gets a boil. Mash with the back of a spoon if you find any lumps. While the milk boils add cardamom and nutmeg powder. Once the milk had visibly dried up add grafted jaggery and mix it. Cook till the halwa leaves the sides of the pan. Sprinkle the dry fruits and toss them.

Remove and serve hot.