Ingredients

• Potato - 250 g
• Grated fresh coconut - 4 tbsps
• Ghee - 120 g
• Sugar - 300 g
• Kaju - 25 g
• Raisins - 25 g
• Kesar colour - 1 pinch
• Cardamom - 2
• Clove - 1
• Nutmeg - 1/4 piece
• Saffron - a few strands
• Borneal Flakes (Pachai Karpuram)
• Rose essence - 1/4 tsp

How to Make Potato Gulkand

• Boil the potatoes and mash them well. Keep aside.
• Heat 100 g of ghee in a non-stick pan on low heat.
• Add kaju and raisins to it and fry till it becomes golden brown.
• Then add grated coconut and fry till the rawness goes.
• Add mashed potatoes and keep stirring on medium flame for 10 to 15 minutes, till the rawness goes.
• Add sugar and stir well - till it no longer sticks to the sides of the pan.
• Add the remaining ghee.
• Mix ground cardamom, clove and nutmeg.
• Add kesar colour corneal flakes, saffron and essence. Mix well.
• Serve hot or cold.