Indian desserts have a way of making every occasion special, and Apple Halwa is no exception. This rich, aromatic sweet dish is made by cooking grated apples in ghee, sugar, and cardamom until it transforms into a soft, melt-in-the-mouth halwa. It’s a unique twist on traditional halwas like Carrot Halwa (Gajar Ka Halwa) or Moong Dal Halwa, offering a fruity flavor with a delicate sweetness.
Apple Halwa is a quick and simple dessert that requires just a handful of ingredients, making it a perfect choice for unexpected guests, festive occasions, or when you're craving something sweet yet easy to prepare. Unlike other halwas that need long hours of cooking, this one comes together in less than 30 minutes!
One of the best things about Apple Halwa is its natural sweetness and nutrition. Apples are packed with fiber, vitamins, and antioxidants, making this dessert a slightly healthier indulgence compared to other traditional sweets. You can also tweak the recipe by reducing sugar or adding jaggery for a more wholesome version.
Apple Halwa is particularly popular in Indian households during festivals like Diwali, Navratri, or special celebrations, but it’s also a great winter dessert when apples are in season. The warmth of ghee and cardamom complements the fruity flavors beautifully, making it a comforting dish that appeals to all age groups.
Whether served warm on a chilly evening or chilled as a refreshing dessert, Apple Halwa is sure to impress with its vibrant taste and silky texture. Try this easy recipe at home and enjoy a delightful Indian sweet made with the goodness of fresh apples!
Ingredients:
- Red apple (big size) – 3
- Sugar – 1 ½ cups
- Ghee – 3 tbsp.
- Cardamom powder – ½ tsp.
- Orange red colour – a pinch
- Cashew nuts – 10
Method:
- Wash and clean the apples with water and then wipe it dry.
- Now, peel the skin and remove the seeds and cut into medium sized pieces.
- Grind them in a mixer into a fine pulp.
- In a thick bottomed pan, add one teaspoon of ghee and then fry the cashew nuts and remove them and keep aside.
- In the same pan, add the remaining ghee and then add the apple pulp.
- Fry it on medium flame till the water content in the pulp is evaporated and the pulp becomes slightly thick.
- Now add the measured sugar and food colour to the pulp and mix well.
- Stir continuously till the halwa leaves the pan.
- Now add cardamom powder and the fried cashew nuts and mix well.
- Now transfer it to a greased bowl.
- If you want you can cut into pieces when it cools down and serve.
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