To make Aloo ka Halwa, start by heating desi ghee in a pan. Add 2 cups of boiled mashed potatoes and cook while stirring continuously until the ghee begins to separate from the sides of the pan. Then, mix in 0.75 cup of sugar and cook on low heat for 3-4 minutes. Finally, add 1 tsp of green cardamom seeds and 2 tbsp of roasted dry fruits, mix well, and serve hot.

Yes, Aloo ka Halwa is naturally gluten-free as it is made with boiled mashed potatoes, ghee, sugar, and cardamom, none of which contain gluten. It's a great dessert option for those with gluten sensitivities.

If you need a substitute for ghee in Aloo ka Halwa, you can use unsalted butter or coconut oil. Both options will provide a rich flavor, although the taste may vary slightly from traditional ghee.

To store leftover Aloo ka Halwa, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. Reheat in the microwave or on the stovetop before serving.

Aloo 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 chai or coffee for a comforting dessert experience.