Ingredients:

• 1 kg – Potatoes
• 2 tbsp – yellow food colour
• 500 g – Sugar
• 250 g – Coconut
• 50 g – sultanas
• 50 g – Cashew nuts
• 2 tsp – elaichi powder
• a few drops of rose essence
• a few strands of Kesar (saffron)
• 100 g – pure Ghee

Method:

1. Wash and peel the potatoes. Grate them in water.
2. Boil about 4 cups of water and add the yellow food colour.
3. Strain the grated potatoes and add them to the boiling water.
4. Boil for a few minutes, then drain off all the excess water. In a heavy-bottomed pan, place one layer of the potatoes; top it with sugar, coconut and dry fruits.
5. Sandwich it with another layer of potatoes topped with sugar, coconut and dry fruits and complete it with a potato layer.
6. Sprinkle the grated elaichi powder, rose essence and saffron.
7. Heat the ghee and pour it gradually over the mixture. Cover and cook on dum (or over low heat or oven) till all the water has dried up.
8. Mix well and garnish with dry fruits before serving. Serve warm.