Apple Halwa

Prepping Apples

1. Rinse 1 kg apples (7 to 8 medium-sized apples) very well in water using a colander. Drain all the water. Then peel each apple.
2. Quarter them and slice off the part containing seeds and pith.
3. Then chop the apples in small cubes. You will need 7 cups chopped apples.

Cooking apples

1. Heat a heavy kadai or pan and keep the heat to medium-low. Add 2 tablespoons ghee in the kadai and let it melt.
2. Add the chopped apples.
3. Mix it with the ghee and begin to saute the apples on a low to medium-low flame for some 5 to 6 minutes. Some apples will soften and some won’t.
4. Then add 2 tablespoons water. Mix again.
5. Cover the kadai or pan cook for 12 to 15 minutes. stir at intervals.
6. On a low to medium-low heat cook covered with the lid till all the apples have softened and become mushy. The apples mixture will start to thicken. 
7. With a spoon or potato masher, mash the cooked apples and keep on stirring so that the mixture does not stick to the bottom of the pan. You could keep some small chunk sized pieces if you want.

Making apple halwa

1. Then add sugar. Tangy apples will require more sugar. So amount of sugar to be added depends upon the sweetness of the apples. mix well.
2. Stirring often cook till some ghee can be seen at the sides for about 9 to 10 minutes on a low to medium-low heat. At this point, there should be no bubbling of apple juices in the halwa.
3. Then add cinnamon powder. Apples and cinnamon together are a wonderful combination.
4. Next add vanilla extract.
5. Add chopped nuts. Also keep a few chopped nuts aside for garnish.
6. Mix very well. Check the taste of halwa and if required add some more sugar.
7. Sauté stirring often for 3 to 4 minutes till the apple halwa mixture starts coming together and pulls away from the sides of the kadai or pan.
8. Serve apple halwa hot or warm garnished with some chopped nuts. Leftover halwa can be refrigerated. Stays good for a week.