To make Aaloo Ka Halwa, start by mashing 4 boiled potatoes until smooth. In a pan, heat 4 tablespoons of desi ghee and add the mashed potatoes. Cook for a few minutes until they turn golden. Then, add 1 teaspoon of cardamom powder and 1 cup of sugar, stirring until the sugar dissolves. Continue cooking until the mixture thickens and leaves the sides of the pan. Finally, garnish with 0.5 cup of mixed dry fruits and serve warm.

Aaloo Ka Halwa is suitable for vegetarians since it contains no meat or animal products, but it is not vegan due to the use of desi ghee, which is clarified butter. For a vegan version, you can substitute desi ghee with coconut oil or a plant-based butter alternative.

If you're looking to reduce sugar in Aaloo Ka Halwa, you can substitute regular sugar with natural sweeteners like jaggery, maple syrup, or agave nectar. Keep in mind that the sweetness level may vary, so adjust according to your taste.

To store leftover Aaloo Ka Halwa, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pan or microwave, adding a little ghee or water to restore its creamy texture.

Aaloo Ka Halwa pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. You can also serve it alongside a cup of masala chai or as a sweet ending to a traditional Indian meal.