Apple Halwa

Halwas are always delectable especially the ones that have some fresh produce. Apples by themselves are delicious. When these two are flavorful options are combined, a mouthwatering halwa is produced. Halwas are always about getting the consistency right and switching off the halwa at the right time. If you switch off early, the halwa will be too soft and pudding like. If you leave it for a longer time on the stove, then it will become too hard and chewy. So, it’s all about the timing! But don’t worry, this halwa is very forgiving and troube-shooting is really simple 🙂


Servings : 6Prep time: 10 mins Cook time: 45 mins
Apple puree2.5 cups
Granulated sugar1 1/3 cup
Ghee/Clarified butter1/2 cup
Broken cashews10
Cardamom powder1/2 tsp
Nutmeg powder(Optional)1 pinch
Cinnamon powder(Optional)1/4 tsp


  • Wash, peel and core the apples. I have used 5 medium sized apples.
  • Roughly chop and puree the apple pieces without adding any water. You can reserve some finely chopped apple pieces for extra crunchiness in the halwa.
  • Heat a heavy bottomed vessel and add half the ghee. Fry the broken cashew pieces, remove and keep them separately.
  • Now, fry the finely chopped apple pieces in the ghee. Remove and keep it aside. This step is totally optional. You can either add the finely chopped apples directly or skip them altogether and grind them along with the puree.
  • Add the apple puree to the ghee. It might splutter so make sure to have a plate to cover the pan.
  • Keep stirring the puree in medium flame for about 10-15 minutes until the moisture has evaporated and the puree becomes thick.
  • Now, add the granulated sugar. The mixture will become watery again.
  • Add ghee 1 tsp at a time and wait till the ghee gets absorbed into the mixture.
  • Continue stirring the halwa for another 25-30 minutes in medium-low flame.
  • Add the fried cashew pieces and apple pieces to the mixture. Add the cardamom powder and cinnamon/nutmeg powders as well if you are adding them.
  • The mixture will turn glossy and gooey. If you push all of the mixture to one side of the pan, it should hold it’s shape without running. That is one way to say that it is done.
  • After the halwa cools down a bit, take a little bit in your hands and roll them into a small ball. A ball should form easily without sticking. That is another way of telling that the halwa is done.
– Don’t worry if you haven’t reached the right consistency. If it’s too soft, put them back in the stove and continue cooking for another 5-10 mins.

– The amount of sugar depends upon the sweetness/tartness of the apples used. So add 1 cup of sugar first and do a taste test when the sugar is completely melted. If you need it to be more sweeter, then add the remaining sugar. I used raw cane sugar in this recipe.
– Golden delicious apples are used for this recipe.

You can easily half the recipe. The cooking time will be less in this case.

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