Alla aluwa

Alla aluwa

Potato halva

By
From
The Complete Asian Cookbook
Makes
18
Photographer
Alan Benson

After a rich curry meal, serve this sweetmeat with black coffee.

Ingredients

Quantity Ingredient
330g sugar
375ml milk
400g sweetened condensed milk
125g ghee or butter
230g mashed potato
2 tablespoons rosewater
150g cashews, finely chopped, (optional)
1 teaspoon ground cardamom, (optional)

Method

  1. Put the sugar, milk, condensed milk and ghee into a large heavy-based saucepan over medium heat. Stir constantly, until the mixture reaches soft-ball stage, or 116ºC on a kitchen thermometer. (Alternatively, to test for soft-ball stage, drop a little of the mixture into a cup of ice-cold water. If it firms enough to be moulded into a soft ball, it has reached the required temperature.)
  2. Remove from the heat, add the mashed potato and beat well until very smooth. Return to the heat and cook to soft-ball stage once more. Remove from the heat, stir in the rosewater, cashews and cardamom, if using, and mix well.
  3. Pour into a well-buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or foil to smooth and flatten the surface. Allow to cool and set, then cut into diamond shapes or squares, to serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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