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Carrot Halwa or gajar ka halwa, as it is called in India, is a popular dessert in Indian restaurants. Apple halwa can be made in the same way and has an interestingly sweet--tart taste. In restaurant kitchens, a form of milk cooked until all the water has evaporated--known as mava or khoya--is used. Condensed milk is a good substitute. This halwa is best made with slightly hard apples with a slight tang.


serves 3


1 1/2 lbs apples, grated

2 tsp sugar

juice of 1/2 lemon

4 tbls ghee

1&emdash;inch cinnamon stick

3 cloves

4 tbls condensed milk

1 tbls raisins

a knob of butter

2 tbls calvados (optional)

almond sliver, to decorate (optional)


As soon as the apples are grated, sprinkle them with the sugar and lemon juice to prevent discoloration. Mix well.


Heat the ghee in a heavy--based saucepan, add the cinnamon and cloves and, after 30 seconds, the apples. Saute for 8-10 minutes, stirring continuously and scraping the bottom and sides of the pan.


Glaze with the butter. This dessert should be served hot. Heat the calvados for a few seconds in a small pan and pour into the halwa mixture. Garnish with the almonds.



From "50 Great Curries of India", by Camellia Panjabi. Kyle Cathie Limited, 1994


Copyright 2004 West-Art, Prometheus 91/2004

PROMETHEUS, Internet Bulletin for Art, Politics and Science, Nr. 91, Spring 2004