1Instructions
- 1
Peel, core, and grate the apples. Set aside.
- 2
Heat 2 tablespoons (28g) of ghee in a heavy-bottomed pan over medium heat. Add the semolina and roast, stirring continuously, until it turns golden and aromatic (about 5-7 minutes). Remove the roasted semolina and set aside.
- 3
In the same pan, add the remaining 1 tablespoon (14g) of ghee. Add the chopped cashews and golden raisins. Sauté until the cashews are golden and the raisins puff up. Remove and set aside for garnish.
- 4
Add the grated apples to the pan and cook on medium heat, stirring occasionally, until the apples soften and most of the moisture evaporates (about 8-10 minutes).
- 5
Add the roasted semolina to the cooked apples and mix well. Cook for 2-3 minutes, stirring to combine.
- 6
Add the sugar, ground cardamom, and salt. Mix thoroughly. Continue to cook, stirring frequently, until the mixture thickens and leaves the sides of the pan (about 5-7 minutes).
- 7
Transfer the halwa to a serving dish. Sprinkle the sautéed cashews and raisins on top as a crumble.
- 8
