How to make Apple And Almond Halwa - A halwa with a difference - apples and almonds give it an extra special taste .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Apples (सेब), Almonds (आलमंड/बादाम)
Cuisine : Indian
Course : Desserts
Apple And Almond Halwa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Apple And Almond Halwa checkout Saeb Ki Kheer, Saeb aur Badam ka Halwa, Sitaphal Basoondi, Sitaphal and Sabudana Kheer . You can also find more Desserts recipes like Apple Rabdi, Wine Poached Pears, Sago With Honeydew, Chocolate Fruit Cups.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 5
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Apple And Almond Halwa Recipe
Apples grated 4
Almonds 1 cup
Pure ghee 1/4 cup
Sugar 3/4 cup
Cinnamon 2 inch stick
Green cardamoms 2
Milk powder 1 cup
Method
Step 1
Blanch almonds and blend to make a paste .
Step 2
Heat oil/ghee in a thick-bottomed pan. Add grated apples and sugar and cook stirring till the texture begins to change. It is important to add sugar along with the apples so that the apples do not get completely mashed.
Step 3
Add cinnamon sticks and whole green cardamoms and stir. Add almond paste and stir cook on high heat for two to three minutes.
Step 4
Lower the heat and add milk powder. (You can also add half a cup of khoya in place of milk powder.) Stir and cook on low heat till you get halwa consistency.
Step 5
Serve hot or at room temperature.
