Halva is a popular Indian sweet dish, very similar to a pudding made with either a type of flour, ground nut, vegetable or fruit as base.
By Prerna Singh
- 3 cups peeled, grated green apples (Can use any variety of apple. I had easy access to green)
- 1 teaspoon ghee (clarified butter) + 1½ teaspoon
- ½ cup sweetened condensed milk
- 1 teaspoon crushed cardamom seeds
- 2 tablespoon cashews (break into smaller pieces)
- 2 tablespoon golden raisins
- Water as needed
- In a thick bottom saucepan or wok add 1 teaspoon ghee. Turn the heat on. As ghee begins to melt add grated apples. Stir well.
- Reduce the heat to medium. Cover and cook for 8-10 minutes. If the apples are too sweet it will begin to stick to the bottom of the pan. Add upto ½ cup of water (depending on how ripe the apples are), replace the lid and cook until the apple is soft and form a loose ball. Approximately 10-15 minutes.
- Add sweetened condensed milk. Stir everything well together, scraping the sides of the pan if something's sticking on it.
- Cook for another 8-10 minutes on medium low heat until all the liquid is evaporated and the halwa turns into a golden brown, shiny, loose mass.
- In the meantime heat the remaining 1½ teaspoon of ghee and fry the cashews and raisins until the cashews are lightly golden and raisins are puffed.
- Add fried cashews, raisins and crushed cardamom seeds to the halwa. Mix everything well together and serve either hot or cooled down, as per taste.
Prerna is a food writer and photographer who contributes to sites like Menuism and WFAEeats (NPR Charlotte). With a goal of making Indian cuisine approachable, she created Indian Simmer, a blog nominated for 2011 Best Food Blogs by Saveur Magazine.