Apple halwa recipe, Without milk | Glossy, tangy

Apple halwa with just 3 main ingredients. This must be the simplest ever recipe you will make with apples, sugar and ghee. Do try it for this easy sweet for Diwali.

Halwa can be easily prepared at home with just a little bit of time invested. Perfect for any occasions to make it special. Check out my Diwali recipes.

You must check out the super easy wheat flour halwa and corn flour halwa if you like quick recipes without much stirring.

I have already tried apple halwa couple of times, recipe from a cookbook I have. It asked me to cook grated apple in milk.

When I added apple to milk, the milk curdled and it made me so upset to see the apple and milk going waste. So was not ready to try the halwa again.

Again tried by referring a video which asked for 1 & ½ cups sugar for 3 apples, I too added same and found it too sweet, turned out burfi.

Realized it could a different measure of 1 cup. So this time I tried half the sugar and got it exactly how I wanted.

🍎 Taste

I love halwa with a slight tanginess, and this really matches my needs. Was really happy with the outcome.

Tried with sweet as well as tangy apples, both turned out good for my taste buds.

I had lots of apples from Navaratri guests. Though I understand halwa needs only 3 apples, somehow wanted to try it out now as I had apples in stock enormously as well as I am posting Deepavali recipes 🙂

Last week it was banana, this week it's apple. No more halwa posts, promise 😆

Apart from the fact it would be boring for you readers, the ghee and sugar already made me saturated. Not sure how I am going to proceed with more Diwali sweets posts.

Though I made banana halwa with jaggery, wanted to use sugar for apple halwa as I wanted more glossy effect.

My notes

• Make sure to cook apple and dry out all water before adding sugar. Then only you will get perfect texture of halwa.
• If you like you can add few drops of orange or red food color. Make sure to use plant based on to avoid harmful substance in artificial ones. Am fine with this natural color from apple itself.
• After sugar melts, highly recommend to do the entire process in medium flame. This way you have control over texture.
• Over cooking halwa will make it harden like rock as it cools down. So switch off when you see whitish spots in the halwa when you stir.

Troubleshooting

After cooling the halwa stiffens and becomes more non sticky. So switch off accordingly. If in case you are past the stage and over cooked it, it may become hard.

To fix this, heat the halwa again in low flame with 2-3 tablespoon of water. As the mixture is heated, it will loosen up. But the texture may get sticky, so you may need to add little more ghee.

Recipe card

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4 from 1 vote

Apple Halwa recipe

Apple halwa recipe without milk or khoya. Learn how to make apple halwa recipe with step by step pictures recipe.

Course Sweets

Cuisine Indian

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

1x2x3x

Cup measurements

Ingredients

• 3 Apple large
• ¾ cup Sugar
• 4 tablespoon Ghee
• 6 Cashew nuts
• 1 Cardamom
• 1 pinch Nutmeg powder

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Instructions

• Peel the skin of the apples. Chop into small pieces, eliminate the seeds.
• Grind smoothly in a mixer.
• In a kadai, add 1 tablespoon ghee and fry broken cashew nuts in medium flame until golden and crisp. Set aside.
• Add ground apple, remaining ghee and keep cooking for 5 mins. It might splutter, so use a cover initially.
• Once water is evaporated and gets thicker, add sugar. Mix well.
• Continue cooking carefully, until you see ghee oozing out, doesn’t stick to the bottom.
• Time to be careful, you will see whitish bubbles (frothy) forming at the bottom as you stir from bottom.
• Continue cooking in medium flame until the whole mixture starts becoming frothy, pale. Add powdered cardamom, nutmeg and cashew nuts. Mix well and switch off the flame.

Video

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Stepwise photos

1. Peel the skin of the apples. Chop into small pieces, eliminate the seeds.

2. Grind smoothly in a mixer.

3. In a kadai, add 1 tablespoon ghee and fry broken cashew nuts in medium flame until golden and crisp. Set aside.

4. Add ground apple, remaining ghee and keep cooking for 5 mins. It might splutter, so use a cover initially.

5. Once water is evaporated and gets thicker, add sugar. Mix well.

6. Continue cooking carefully, until you see ghee oozing out, doesn't stick to the bottom.

7. Time to be careful, you will see whitish bubbles (frothy) forming at the bottom as you stir from bottom.

8. Continue cooking in medium flame until the whole mixture starts becoming frothy, pale. Add powdered cardamom, nutmeg and cashew nuts. Mix well and switch off the flame.

I love the slight tanginess well balanced with sweet in this halwa. Also the apple made as halwa gives a great halwa texture.