fb-img
Youtube-img
insta-img
twitter-img
pinterest

Apple Halwa

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

Key Details:

prep time: 30 minutes

Cook time: 25 minutes

Difficulty Level: Easy

Course: Mithai

Cuisine: Indian

Key Ingredients:

Apples

Ghee

Milk

Khoya

Sugar

Mixed dried fruits

About Apple Halwa

Table of Contents

We assure you that your kids will want to have this halwa again and again

Read More
  • Medium apples, grated 3
  • Ghee 2 tbsps
  • Reduced milk ¾ cup
  • Khoya / mawa, grated ¼ cup
Read More

Step 1. Heat ghee in a non-stick pan, add apples and saute, stirring continuously, till apples become soft.

Step 2. Add reduced milk and khoya, mix well and simmer on medium heat, stirring continuously, for 7-8 minutes.

Read More

Ingredients

    • Medium apples, grated 3
    • Ghee 2 tbsps
    • Reduced milk ¾ cup
    • Khoya / mawa, grated ¼ cup
    • Sugar ½ cup
    • Green cardamom powder ½ tsp
    • Mixed dried fruits, chopped ¼ cup
    • Walnuts, chopped a little to garnish

How to Make Apple Halwa (Stepwise Photos)

Method

  1. Heat ghee in a non-stick pan, add apples and saute, stirring continuously, till apples become soft.
  2. Add reduced milk and khoya, mix well and simmer on medium heat, stirring continuously, for 7-8 minutes.
  3. Add sugar, cardamom powder and chopped dry fruits and mix well. Cook, stirring continuously, till sugar dissolves completely.
  4. Transfer into a serving bowl and let it cool down to room temperature. Garnish with chopped walnuts and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

(Tri Colour Wok)

(Apple Kheer)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi