My 175th recipe, “Apple Halwa”, an interesting twist on an Indian dessert. It only seems like yesterday when I started this blog. But I just completed my 6th month already and am on my 175th post. Happy that I was able to reach thus far. Even before I started this blog, I used to post pics of my dishes on my personal FB page. It was a pure coincidence that I posted more Halwa pics than any other dish 😉 Many of my friends stared calling me as a Halwa girl. So, when I started this blog, I thought it would be nice to post a halwa recipe on milestone days.
After posting my other Halwa recipes already, for today’s 175th post it is the wonderful Apple Halwa. While each one of the halwa is delicious on its own, this one is special. Unlike other halwas, along with the sweetness, this one is slightly tangy and provides the perfect treat to your taste buds 😉 You can take a look at my other halwa recipes here: Tirunelveli Halwa, Beetroot Halwa, Badam Halwa, Kasi Halwa.
Apple Halwa is a special occasion Indian sweet made from grated apples. It is sweet and slightly tangy and the perfect treat for your taste buds.
- Apple - 2 medium
- Ghee - 1+1 Tbsp
- Cashew - 10
- Raisin - 10
- Cinnamon Powder - 1/4 tsp
- Sugar - 1/3 Cup
- First peel, deseed and grate the apples. Keep it covered to reduce the chance of decolorization.
- Heat a large pan with 1 Tbsp ghee and add the cashew, raisin. Saute until the raisins puff up and cashews turn golden brown. Remove the cashews, raisins from the pan and keep aside.
- To the same pan with the remaining ghee, add the grated apples. Saute until the apple is completely dry.
- Add the cinnamon powder, sugar and continue to saute. Saute until the mixture becomes dry again. Add the remaining 1 Tbsp ghee, saute until the sugar caramelizes and the mixture reaches halwa consistency of sticking together.
- Add the cashews, raisin and mix well. Turn off the flame.
- Enjoy warm.
- Grate the apples just before using. Else it would decolorize.
- Choose the best apple for this recipe. The one which is slightly tart and firm would work best.
- In step 3, it is very important to saute until completely dry to get the best texture for the halwa.
- Adjust the quantity of sugar based on your taste and sweetness of your apples.