Recipe – Easy Apple Halwa


Lockdown has forced me home and most travel plans stand cancelled but there is poetry, art and cooking to keep me grounded. Winter brings a variety of fruits and veggies to fall in love with. When someone bought orchard fresh apples from Narkanda, Himachal Pradesh I was excited to make a few things apart from munching on their sweet crispy goodness.

On days when everything gets a bit too overwhelming I begin to crave for something sweet yet healthy. Home cooked in a jiffy is my choice of instant desserts. This three ingredient apple halwa is so good I can’t tell you. Simple and easy to assemble. It doesn’t have khoya or milk in it so if you are lactos intolerant this is perfect for you. I love stewed apples so this is a star dish for small hungers. It also reminds me of those delish apple pie fillings I used to make at one time.

It I used both golden and red delicious apples in it. You may use whichever juicy apple you have. The sweeter the fruit lesser the added sugar. I prefer the flavour of the fruit to be the focus of the dish.

It is perfect as a Fasting dish too. Good way to get the kids eating fruits. I use minimal ghee and let me remind you it is a good fat so do not be afraid to use it.

Here is the recipe :

Ingredients :

Apples – 3 large

Sugar – 3 tbsp ( adjust according to the sweetness of fruit. I sometimes use jaggery or brown sugar too)

Ghee \ Clarified Butter – 2 tbsp

Cinnamon \ Nutneg – A pinch

( You can use a pinch or two of Green cardamom powder or apple pie spice mix too)

Slivers of almonds / Cashew as desired

Method :

Wash and pat dry the apples. Peel, core and grate them fine. I prefer this texture but you can give a spin in grinder too to make it bit smoother.

In a heavy bottom or non stick pan add warm ghee and slightly fry the cashews if using. Remove in a plate and keep aside.

Now add the grated or pureed apples to the warm ghee. Keep heat on medium.

Cook till all the juice from the apples evaporates. The mixture might splutter so be careful.

Add sugar and mix well. Continue to cook and stir occasionally so that the mixture doesn’t stick to the pan. Keep heat low medium.

The addition of sugar will make it liquidy again so keep cooking till water evaporates.

Stir in whichever spice mix you are using.

Here you need to be vigilant. Keep a watch on the texture. It shouldn’t be under cooked like a pudding or over cooked into thick mass. The moment is all comes together turn off the heat.

Add the chopped dry fruits and serve.

If you wish to turn it into squares of barfi you need to just cook a little more and then pour the mixture in a greased plate to set. Cut in desired shape to serve.

You can make the pumpkin halwa the same say. Just steam the grated pumpkin and follow the same steps. Use the deep orange ripe pumpkin for it.

You can mix the two ingredients too. It tastes yup.

This is a simple no fail fall recipe you can try this season. Give it try.

Recipe – Instant Indian Gooseberry | Amla and Green Chili Pickle


Amla/Amlaki or Indian Gooseberry marks the advent of winter season. It is a super food and a great immunity booster due to it’s high vitamin C content. Amla is good for skin, heart, hair so I eat it raw (grated) with lunch on a daily basis apart from making variety of chutneys, pickles, jam, preserve etc. Even dry it to use later as a souring agent or as amla supari (a digestive aid and mouth freshener. All the recipes are on my blog. This is a favorite instant pickle with green chilies. Minimal oil and just the right amount of salt and spices. No preservatives or chemicals. You can eat it more than the store bought pickle. It stays well for a month in the refrigerator. I make small fresh batches till the season lasts and then a larger batch to mark the end of the season.

The fruit laden branch you see is from Safdarjung Tomb Gardens. When you visit the garden tombs please look around in the gardens too. There is a wealth of beauty waiting to be discovered. Please don’t vandalize. Be gentle.

The scientific name of Amla is Phyllanthus emblica and it belongs to Phyllanthaceae family. We all know the tremendous medicinal and culinary usage of Amla. The tree has spiritual significance too. It is said that Amalaka fruit was the final gift to the Buddhist Sangha from the great Emperor Ashoka. The Amalaka stupa is in Patna. It’s one of the Bodhi trees and also sacred in Hindu religion. It’s believed to have grown from the heavenly nectar (Amrit) hence the name Amalaki. The greenish yellow Amla berries are harvested by hand and are smooth&hard in texture. They have a sour, astringent taste. Most medicinal trees are considered sacred in Hindu religion and it’s true with Amla too.

Here’s the recipe for the instant pickle :

Ingredients :

Amla -8-10

Green Chilies -6-7

Mustard (sarson) seeds- 1 teaspoon

Fenugreek (methi) seeds – 1 teaspoon

Asafoetida (Hing) – 2 pinches

Turmeric – 1/4 tespoon

Red chili powder – 1/2 teaspoon

Salt – to taste

Mustard Oil – 2 Tablespoon

Method :

Steam the washed and pat dried Amlas and cut them into small pieces once they cool.

Heat mustard oil in a cast iron or non stick pan (I use cast iron) till it smokes.

Remove from heat.Cool it just a little and add both the seeds and hing ( asafoetida).

When the seeds begin to splutter add red chili powder and turmeric powder.

Stir in the pieces of steamed amla and raw chopped green chilies. Also add salt.

Once all the ingredients are mixed properly let it cool completely in a bowl or in the pan itself.

Take a clean glass bottle to store the pickle and keep it airtight.

The spicy tangy amla pickle is ready to eat in a an hour or kept in the refrigerator for a fortnight.

You can adjust the salt and chilies according to taste but try to keep the natural flavors. Over spiced pickle can lose its flavor and nutrients.

Always choose unblemished fruit that is firm and nice. Make sure there is no moisture while making or serving pickle for a long shelf life.