Apple Halwa Recipe – Cardamom & Cashew Indian Dessert

Last Updated on 5 months ago by Neha Deshmukh

Apple Halwa Recipe – Cardamom & Cashew Indian Dessert

Hello friends! If you’re anything like me, you’re always on the lookout for a dessert that’s comforting, flavorful, and doesn’t require too much fuss. Well, look no further! This Apple Halwa is exactly that – a warm, spiced hug in a bowl. I first made this during apple season a few years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the aroma that fills your kitchen is just divine.

Why You’ll Love This Recipe

This isn’t your grandma’s traditional gajar ka halwa (carrot halwa), but it’s just as delicious! It’s a wonderful way to use up seasonal apples, and the cardamom and cashew garnish add a beautiful touch of Indian flavor. Plus, the milk powder gives it a unique, creamy texture you won’t find in other halwa recipes. It’s perfect for a cozy night in, a festive gathering, or just when you need a little something sweet.

Ingredients

Here’s what you’ll need to create this delightful Apple Halwa:

• 2 large apples (about 300g)
• 4 large eggs
• ¼ cup sugar (50g)
• A fat pinch of cardamom powder (about ¼ tsp)
• A pinch of salt
• 2 tbsp milk powder (about 15g)
• A pinch of baking soda
• 1 tsp ghee (about 5ml)
• A handful of cashews and raisins (about 20g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that’s essential to Indian desserts. If you’re unfamiliar, ghee is clarified butter – it has a nutty aroma and a higher smoke point.
• Cardamom: Cardamom is the star spice here. Use good quality cardamom powder for the best flavor. A little goes a long way, but feel free to adjust to your liking.
• Milk Powder: This is what gives the halwa its wonderfully creamy and slightly dense texture. It’s a bit of a secret ingredient, honestly! It helps bind everything together beautifully.
• Apples: I prefer using sweet apples like Royal Gala or Honeycrisp, but you can experiment with different varieties.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, blend the apples, eggs, sugar, cardamom powder, salt, milk powder, and baking soda until you have a completely smooth mixture. No chunks allowed!
2. Now, heat the ghee in a heavy-bottomed pan over low heat. Add the cashews and raisins and fry them until they turn golden brown and slightly plump. Remove them from the pan and set aside – these are our gorgeous garnish!
3. Pour the apple mixture into the same pan. This is where patience comes in. Cook on low heat, stirring constantly, until the mixture thickens and the top starts to look dry. This will take about 20 minutes.
4. To check if it’s done, insert a skewer into the center. If it comes out clean, you’re golden!
5. Finally, garnish with the fried cashews and raisins. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Low and Slow: Cooking on low heat is crucial. It prevents sticking and ensures the halwa cooks evenly.
• Stir, Stir, Stir: Seriously, don’t walk away! Constant stirring is key to preventing the halwa from sticking and burning.
• Heavy-Bottomed Pan: A heavy-bottomed pan distributes heat more evenly, which is super important for halwa.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by using plant-based ghee and a milk powder alternative (like coconut milk powder or cashew cream powder).
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you’re a cardamom lover like me, feel free to add a little more! You could also add a pinch of nutmeg or cinnamon for extra warmth.
• Festival Adaptations: This halwa is perfect for Diwali, Holi, or any festive occasion. It’s a delightful addition to your celebratory spread.

Serving Suggestions

This Apple Halwa is wonderful on its own, but here are a few ideas to elevate your serving:

• A dollop of fresh cream or yogurt.
• A sprinkle of chopped pistachios.
• A side of warm milk.
• Serve with a scoop of vanilla ice cream for an extra indulgent treat!

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Can I use a different type of apple for this halwa? Absolutely! While I prefer sweeter apples, you can use tart apples like Granny Smith for a slightly tangier flavor.
• What is the role of milk powder in this recipe? Milk powder adds creaminess, helps bind the ingredients, and gives the halwa a unique texture.
• Can I make this halwa ahead of time? You can make it a day ahead, but the texture might change slightly. Reheating it gently will help restore some of the creaminess.
• How do I prevent the halwa from sticking to the pan? Low heat and constant stirring are your best friends! Using a good quality non-stick pan also helps.
• Can I add other nuts or dry fruits to the halwa? Definitely! Almonds, pistachios, and dates would all be delicious additions.

Enjoy making this Apple Halwa! I hope it brings a little sweetness to your day. Let me know in the comments how it turns out for you!