Take 4 medium size potatoes, wash it well and prick it throughout using a fork. I used the “potato” setting in the microwave oven to cook the potatoes without any water. You can do it over stove-top or in the pressure cooker. The key is the potato should not contain any excess water. That’s where the setting in the microwave oven comes very handy.

When the potatoes are done put it in a dish filled with cold water. This helps in peeling the skin because the potatoes will be too hot to handle otherwise.

Place the cooked and peeled potatoes in a large bowl and mash it well using a potato masher. At the end you might have to use your fingers to knead it like a dough to break the small lumps if any.

In a medium size frying pan, heat about 3 tablespoons of ghee and fry the broken cashew pieces golden brown and keep aside.

Now sautee the mashed potato in the rest of the ghee in the pan for about 4-5 minutes. Keep stirring it frequently otherwise the potatoes will stick to the pan.

Add the milk and keep stirring for couple more minutes.

Now add the sugar (I used 1 cup of sugar) and orange food color and mix well. The sugar will start to melt and you will get a tomato soup like consistency mixture but don’t worry.

Stir in the cardamom powder and keep adding the remaining 1 tablespoon ghee in small increments and keep mixing the halwa until the ghee separates and the halwa thickens. This might take another 5 minutes.

Transfer it to a heat-proof dish and add the fried cashewnuts and serve it warm.