Potato Gulkand (Halwa) - Urulaikizhangu Gulkand

A simple dessert recipe for you to cook a great dessert for your family and friends. Potato Gulkand is a traditional dessert in Tirunelveli. It is often prepared for special occasions and also for festivals. I learnt this recipe from my mom. She often prepares this halwa for diwali and for family get togethers. This halwa consists of potatoes, coconut gratings and sugar, flavoured with cardamom powder. Grated coconuts mixed in the halwa give each scoop a crunch. This potato Gulkand requires some little preparation work. First the peeled and cut potatoes are pressure cooked. While they are cooking we can grate the coconut for the halwa. Then the boiled potatoes are drained and grated. It's all finished. Now we are getting closer to prepare the halwa. Let's see how to prepare this halwa with step by step photos.

Prep time : 20 minutes

Cook time : 30 minutes

Yields : 500 grams

Category : Dessert

Author : Muthulakshmi Madhavakrishnan

Ingredients

• 5 big potatoes
• 1 cup grated coconut
• 1.5 cups sugar
• 1/4 tsp food colour
• 15 cashew nuts
• 1 tsp cardamom powder
• 10 to 15 tbsp ghee

Cooking Directions

• Wash the potatoes well and peel the skins completely. Cut the potatoes into a big chunk. Take a pressure cooker and add the potatoes and 1 cup of water. Pressure cook for 5 to 7 whistles and keep on low flame for 5 minutes and switch off the flame.
• When the potatoes are done drain the water completely and allow them to cool. When the potatoes are cool enough to handle, then using a carrot grater grate the potatoes evenly.
• Next, take a heavy bottomed kadai or a non stick kadai and add a tbsp of ghee. First fry the broken cashew nuts until golden brown. Transfer it to a plate.Now add 3 tbsp of ghee and add the coconut gratings. Fry them on low flame until golden brown. Make sure the coconut gratings are fine and the ghee floats on the top while frying them.
• Next , add the sugar. Mix well and add 1/2 cup of water. Add a pinch of food colour.
• When the sugar syrup boils well add some more ghee and the grated potatoes. The potatoes should be soft enough when stirring, but if they don't, then mash them with the back of  wooden ladle.Reduce heat and simmer until thick. Add ghee in between while stirring
• When you see the ghee starts to leave on the sides of the kadai, add the cardamom powder and the roasted cashew nuts and carry on stirring continuously until the desired consistency has been reached.
• When the halwa visibly thickens and it holds its shape, when you place it in greased bowl, it's done. Switch off the flame and after 10 minutes scrape the halwa into a clean greased container. 

Potato/ Urulaikizhangu/Aloo Gulkand (Halwa) with step by step photos

1. Wash the potatoes well and peel the skins completely. Cut the potatoes into a big chunk. Take a pressure cooker and add the potatoes and 1 cup of water. Pressure cook for 5 to 7 whistles and keep on low flame for 5 minutes and switch off the flame.

2. When the potatoes are done drain the water completely and allow them to cool. When the potatoes are cool enough to handle, then using a carrot grater grate the potatoes evenly.

3. Next, take a heavy bottomed kadai or a non stick kadai and add a tbsp of ghee. First fry the broken cashew nuts until golden brown. Transfer it to a plate.

4. Now add 3 tbsp of ghee and add the coconut gratings. Fry them on low flame until golden brown. Make sure the coconut gratings are fine and the ghee floats on the top while frying them.

5. Next, add the sugar. Mix well and add 1/2 cup of water. Add a pinch of food colour.

6. When the sugar syrup boils well add some more ghee and the grated potatoes. The potatoes should be soft enough when stirring, but if they don't, then mash them with the back of  wooden ladle.

7. Reduce heat and simmer until thick. Add ghee in between while stirring.

8. When you see the ghee starts to leave on the sides of the kadai, add the cardamom powder and the roasted cashew nuts and carry on stirring continuously until the desired consistency has been reached.

9. When the halwa visibly thickens and it holds its shape when you place it in agreased bowl, it's done. 

10. Switch off the flame and after 10 minutes scrape the halwa into a clean greased container. Delicious Potato kulkand is ready. The kulkand is best when served at room temperature.

Notes 
1. The standard proportion of sugar is 1 part of sugar to 1 part of boiled & grated potatoes.
2. Be sure to generously add ghee every stage to avoid sticking. I prefer a non stick kadai for halwas because it makes it easy.
3. I highly suggest using fresh grated coconuts. This recipe is a classic and tastes so good with the fresh coconuts than the frozen coconuts or the coconut powder.
4. Use quality potatoes. This recipe is about potatoes, so be to choose a big potatoes with normal brown colour skins and high starch potatoes are best. As soon as you peel the potatoes, quickly transfer them to the cooker and pressure cook them. Peeled and cut potatoes will start to discolour if they are exposed to air.
5. If you are planning to prepare for special occasions or party make ahead of few hours. I find it at least 3 hours to completely set. 

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