Let's indulge in the rich flavours of Sweet Potato Halwa.  Sweet Potato Halwa is a delightful variation of the traditional Indian dessert, Halwa. This recipe showcases the versatility and creativity of Indian cuisine, using readily available ingredients to create a delicious and nutritious treat. Inspired by a video my daughter shared on Instagram, I decided to give this recipe a try. With sweet potatoes on hand, I followed the simple, foolproof steps, and the result was a perfect halwa on the first attempt!

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Those were the days when people looked forward to eating Rice.  Rice was a delicacy to the common man then, and it came to his palate only on special occasions and on festivals. Pongal is one special occasion, a four-day-long festival celebrated at the nook and corner of Tamil Nadu.  As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal. Pongal is a harvest festival celebrated in Tamil Nadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. Even the most poor will try to make Sarkkarai Pongal on this day with a handful of Rice.  So is the speciality of this harvest festival and the dish Pongal.

    Well, coming to recent years, where the folks have turned to eating Millets, Brown Rice etc., the age-old custom of Millet culture is steadily seeping into the kitchens through health conscious minds.  This Sarkkarai Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Samai or the Little Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Though, festivals calls for indulgence and good food, as a norm I would like to prepare Pongal with Rice and Dhal. If you are looking for a twist and a healthier version, then this Millet Sarkkarai Pongal falls gently into the genre.  The cooking method is same as how we make Sarkkarai Pongal with Rice, where millet is substituted instead of Rice. Millet and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish, which gives the name Sarkkarai Pongal/Chakkarai Pongal.  Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.

MILLET SWEET PONGAL/SARKKARAI PONGAL

 

HOW TO COOK MILLET SWEET PONGAL/SARKKARAI PONGAL

MILLET SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS:

For Samai (Little Millet) Pongal:

Samai (Little Millet) -3/4 Cup
Yellow Moong Dhal - 1/2 Cup
Water - 3 1/4 Cup
Milk - 1/2 Cup
Salt - a Pinch

Cloves - 2 Nos. (Optional)

For Garnishing :

Ghee - 1/4 Cup
Cashew nuts - 10-12 Nos.
Raisins - 3 Tablespoons

METHOD:

• Melt Jaggery with 1 Cup of Water and 1/2 Teaspoon of Ghee until the jaggery pieces dissolve completely and start to boil.
• Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
• Grind Cardamom Pods & Dry Ginger (if using) with a Mortar and Pestle into a fine Powder and keep it aside.
• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast the Dhal).
• Wash Moong dhal & Samai (Little Millet) for at least 3–4 times or until water runs clear.
  Drain any excess water from it.
• Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Samai (Little Millet) and Moong Dhal.
  Pressure Cook on a high flame for a whistle.
• Lower the flame and cook for another 2 whistles and switch off the flame.
• Once the pressure is released, open the lid. 
• Then slightly mash the cooked Samai (Little Millet) and Moong Dhal.
• Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
• Leave this on a very low flame until Jaggery is well absorbed into the millet and dhal mix.
• Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Millet Sarkkarai Pongal Mixture and mix well.
• Cook this on a low flame for a few more minutes until you get the desired consistency.
• Serve Millet Sarkkarai Pongal hot with a drizzle of ghee over it.

MILLET SWEET PONGAL/SARKKARAI PONGAL

NOTES:

• But dry roasting the dhal enhances the aroma and gives an even texture while cooking.
• Dry Roast the dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
• Adjust the amount of water as for the millet variety.
• Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
• We need the millet and dhal to be well cooked, so a bit of extra water would be needed (more than what we use normally for cooking millets). 
• Do not over boil the Jaggery mix.  We don't need to boil it into string consistency for Sarkarrai Pongal
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Millet Sarkkarai Pongal/Sweet Pongal.
• Adding Dry Ginger powder is optional.
• Can also add edible camphor and cloves to Millet Sarkkarai Pongal if preferred.

Irresistible Carrot Mysore Pak: A Delightful Sweet Treat

"Carrot Mysore Pak Recipe: A Unique Twist to a Classic Indian Sweet"

    Classic Indian sweets have a reputation for being tricky to master. I've always thought so too, until certain recipes—like Badusha (Balushahi) and Boondi Ladoo—surprised me with their simplicity. The same happened with Mysore Pak. When my daughter made this iconic sweet perfectly on her first try, I was in awe! It made me realize that, while traditional sweets may seem intimidating, they become quite manageable with the right technique.

What is Mysore Pak?

    Mysore Pak, a quintessential South Indian sweet, hails from Karnataka, formerly known as Mysore. The term Pak or Paku translates to sticky sugar syrup, giving this indulgent treat its name. Once a royal delicacy, Mysore Pak has secured a special spot in the hearts of Indian sweet lovers. Traditionally, this sweet has a firmer texture, but with the innovation of Ghee Mysore Pak, particularly popularized by Krishna Sweets, it has transformed into a melt-in-mouth sensation.

Why You'll Love This Carrot Mysore Pak Recipe

    With this Carrot Mysore Pak recipe, I've added a special twist—carrot purée—which brings a natural sweetness and beautiful orange hue to the mix.  This Carrot Mysore Pak recipe is as close as it gets to the ones found in Indian sweet shops. Made with just five ingredients—gram flour (besan), carrot purée, sugar, oil, and ghee—this recipe achieves that melt-in-mouth texture with a rich ghee flavour. Perfect for festivals like Diwali, this sweet treat is sure to impress.

Carrot Mysore Pak: The Perfect Festive Dessert

How to make Carrot Mysore Pak: A Step-by-Step Guide

Essential Tips Before You Start

Before diving into the preparation of this delectable treat, keep these important points in mind:

• Prepare Your Ingredients: Measure all the ingredients and keep them ready. Having everything prepped will make the cooking process smoother and more enjoyable.  Purée the Carrot and grind it with very little water into a very smooth paste.
  
• Melt the Ghee: Melt the ghee (clarified butter) and measure it afterward for accurate proportions. This helps ensure the right texture and flavour.
• Roast the Gram Flour (Besan): Dry roast the gram flour on a very low flame until it’s fragrant. Be vigilant; burning or undercooking the flour can ruin the overall flavour of your Mysore Pak.
• Cool the Flour: Allow the roasted gram flour to cool completely before mixing it with oil. This step is crucial for achieving the right consistency.
• Preparing the Carrot-Enhanced Sugar Syrup: Mix the carrot purée with the sugar and water to create a vibrant sugar syrup that not only sweetens the Mysore Pak but also infuses it with the natural colour and subtle flavour of carrots.
• One-String Sugar Syrup: Make sure the sugar syrup reaches one-string consistency. This is vital for the perfect texture of the Mysore Pak.
• Continuous Stirring: Stir and scrape down the sides and bottom of the pan continuously throughout the process. This prevents the mixture from sticking and burning.
• Stay Attentive: Don’t leave the mixture unattended while cooking. Staying focused will prevent any mishaps and ensure your recipe turns out perfectly.
• Gradual Addition of Ghee/Oil: Pour the Mysore Pak batter gradually into the sugar syrup while cooking on a medium-low flame. This ensures proper mixing and absorption.
• Batching the Ghee/Oil: When adding the first batch of oil/ghee, do so in small increments (about 20 ml at a time). Wait until each addition is well absorbed before adding more. This step is done on a medium-low flame. This method enhances the texture of the final product.
• Next batch of Oil/Ghee: The next round of Ghee/Oil is poured, off the heat.
  
• Prepare Your Pan: Grease a rectangular pan with oil and line it with parchment paper. This will help you remove the Mysore Paks easily once they set.

Cuisine - Karnataka(South Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields -12 -16 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

Enjoy Food and Wishing you all a Happy Diwali!!!

"Irresistible Carrot Mysore Pak Recipe: A Melt-in-the-Mouth Festive Delight"

Mouthwatering Carrot Mysore Pak: A Sweet Indulgence

Ingredients

For Mysore Pak Batter:

• 100 grams Bengal Gram Dhal Flour (Besan)
• 100 ml Oil

For Sugar Syrup:

• 300 grams Sugar
• 120 grams  Carrot Purée
• 100 ml Water

For Carrot Mysore Pak: 

• 50 ml Oil
• 50 ml Ghee

Method

Step 1: Prepare the Mysore Pak Batter

• Dry Roast the Gram Flour: Heat a pan over a low flame and dry roast the Bengal Gram Flour (Besan) until it becomes fragrant. Take care not to burn the flour as this can spoil the flavour.
• Cool and Sift: Once roasted, switch off the flame and allow it to cool completely. Sift the flour to remove any lumps. This step is crucial for achieving a smooth batter.
• Mix with Oil: After cooling, pour in 100 ml of oil and whisk well until the mixture is lump-free.  Set the batter aside.
  

   

  Pro Tip: You can also sieve it again to ensure the batter is lump-free and has a smooth texture.

   

Step 2: Prepare the Sugar Syrup with Carrot Purée

• Clean, Peel, and Grate the Carrots: Start by thoroughly cleaning and peeling the carrots, then grate them finely.
• Make a Smooth Purée: Grind the grated carrots into a smooth purée without adding any water. If the mixture is too thick, add 2-3 teaspoons of water to help achieve the right consistency.
• Combine Sugar, Water, and Carrot Purée: In a heavy-bottomed non-stick pan, add 300 grams of sugar, 100 ml of water, and the carrot purée. Mix everything well.
• Dissolve the Sugar: Heat the mixture on a low flame, stirring continuously until the sugar has completely dissolved. 
• Boil to One String Consistency: Once the sugar has dissolved, stop stirring and let the mixture come to a boil over medium-high heat. Achieve one string consistency, which is crucial for making perfect Carrot Mysore Pak. 
  

   

  Note: Overheating the syrup will caramelize it, leading to hard Mysore Pak.      *Pro Tip:  To check for one string consistency, take a spoonful of syrup and let it drizzle; it should form a thin string without breaking.

Melt-in-mouth Carrot Mysore Pak

Step 3: Combine Batter and Sugar Syrup

• Incorporate the Batter: As soon as the Carrot Purée Syrup reaches one string consistency, gradually pour in the Mysore Pak batter while stirring continuously. This prevents lumps from forming.
• Cook the Mixture: Keep stirring to ensure the batter doesn’t stick to the sides or bottom of the pan. Cook on medium-low heat until large bubbles form, indicating its thickening.
• Add Oil in Batches: Slowly incorporate 100 ml of oil in small batches (about 20 ml at a time). Wait for each batch to be absorbed before adding more (the next 20ml batch). Stir continuously throughout this process.
  

   

  Note: For 100 ml oil you may have to pour it in 5 batches totally - 20 ml each. 

   

Step 4: Final Touches

• Incorporate Remaining Oil and Ghee: Once all the oil is absorbed and the mixture looks foamy, turn off the heat. Add 50 ml of ghee and 50 ml of oil gradually, stirring well until fully incorporated. The batter should resemble a dough that slightly pulls away from the pan.
  

   

  Note: Pour the last batch of 50ml Ghee & 50ml Oil gradually in batches after switching off the flame.
  

   
  

• Set the Carrot Mysore Pak: Grease a rectangular pan and optionally line it with oiled parchment paper for easy removal. Pour the mixture into the pan and level the top. After about 5 minutes, draw rectangular lines with a knife to mark the pieces.
• Cool and Serve: Let the Carrot Mysore Pak cool for about 40–45 minutes. Once set, gently invert the pan onto a plate or remove the parchment paper. Enjoy a piece or two immediately!

Serving Suggestions:

• Storage: Store the Carrot Mysore Pak in an airtight container lined with parchment paper. When kept properly, it can last 5–7 days at room temperature or longer in the refrigerator.
  

   

  Pro Tip: Microwave for a few seconds before serving for that fresh taste.

   

Notes & Tips for Perfecting Your Carrot Mysore Pak Recipe

Creating the perfect Carrot Mysore Pak involves attention to detail and a few key tips. Here’s what you need to keep in mind for a delightful experience:

Key Tips for a Flawless Recipe

• Roast the Gram Flour: Dry roasting the Bengal gram flour (besan) until it’s fragrant is essential. This step enhances the flavour of your Mysore Pak, giving it that deliciously nutty aroma.
• Fresh Carrot Purée - Use freshly made carrot purée for the best flavour and colour.
• Avoid using food colouring. The natural orange hue from the carrots adds an authentic touch.
  
• Mastering Sugar Syrup: The sugar syrup must reach one-string consistency. To test this, take a spoonful of syrup and pour it back. If it forms a thin string without breaking, you’re good to go! This consistency is vital for achieving the perfect texture in your Mysore Pak.
• Oil and Ghee Proportions: In this recipe, I’ve used 150 ml of oil and 50 ml of ghee. This combination creates a melt-in-mouth texture reminiscent of the Mysore Pak sold in traditional Indian sweet shops. Trust me; this is the way to go!

  Looking for more quick sweet recipes? Try this Coconut Burfi Recipe!

Adjusting for Ghee Lovers

• All Ghee & No Oil: If you’re a fan of that rich ghee flavour, feel free to substitute all the oil with 200 ml of ghee. Just ensure it’s melted and slightly warm when you add it to the batter. However, for health reasons, I advise against using only ghee, as moderation is key.

Setting Your Carrot Mysore Pak

• After pouring in the batter, let it rest for about 40–45 minutes to set. If you’re too eager to indulge, you can dig in after just 10–15 minutes!

Your Sweet Journey Awaits with Carrot Mysore Pak!

    And there you have it—the ultimate Carrot Mysore Pak recipe that adds a vibrant twist to the classic favourite. The smooth, melt-in-your-mouth texture with a hint of natural sweetness from the carrots promises an unforgettable experience, just like the ones from your favourite sweet shops! Each bite is a delightful celebration of rich flavours and textures, perfect for festive occasions or whenever you feel like indulging your sweet cravings.

Discover More Sweet Inspirations!

    For more mouth-watering recipes that will impress your family and friends, check out Indian Sweet Recipes or explore Quick Diwali Treats to elevate your festive celebrations.

    So, go ahead and enjoy a warm piece of freshly made Carrot Mysore Pak. Let the unique flavours transport you to a world of sweetness and joy. Happy cooking, and savour every delightful bite!

KESAR MALAI KULFI

    Summer is fast approaching… Even the heat got tough with temperature as high as 35 °C - 37 °C & with no rain for days, recently in Malaysia.  But the reason for a Kulfi at home is not Summer or the heat.  It is sheer self-indulgence.  This Malai Kulfi popped up when my son asked for Kulfi Falooda. He came up with a simple recipe, a quick fix Kulfi recipe which could be made within 30 minutes and the rest of the time is for setting. All the more the recipe had just 2 main ingredients — Condensed Milk & Milk, then maybe you can add Cardamom Powder, Kewra. Saffron etc., to add flavour and can be served garnished with nuts.

    KULFI — is a Mughal delicacy, crowned and majestically seated at the top most list of Indian Classical Desserts.  It's undoubtedly an Indian Ice cream, prepared with milk, milk and more milk, condensed and reduced to give a caramelized nutty flavour and chewy texture, traditionally flavoured with Saffron and Cardamoms.  The amount of Sugar added to Milk plays a major role in the getting of the perfect texture.    

    Needless to say, along with skill and experience what you need to make a Kulfi is sheer Patience. Needless to say, I find it tough to get it photographed too.  With temperature as high as 35 °C, the Kulfis started to melt down as soon as I took it out from the mould.  It took me around 6 hours to set it out on top of the ice cube box, before clicking a single picture.  Effort nagged me to the core, making me click pictures leaving the plate on top of the Ice cube box.  Left alone with the ideas which popped out in my mind to picture these wonderful Kesar Malai Kulfis.

KESAR MALAI KULFI

    Patience, is one thing I can never get hold of.  I do not mind going to the length and breadth of getting things as perfect as possible.   But cooking for long hours is not my choice, with just an exception — KULFI & yet another dish I cook with patience is for Chaat Items like Bhel Puri & Pani Puri.  Traditionally Malai Kulfis prepared with just milk taste far more authentic Slow cooked and reduced for a long time. But this Kesar Malai Kulfi recipe is a simpler version of the same which uses Condensed Milk, which helps to sweeten the Kulfi and also helps to thicken the mix quickly.  To speed up, the process can substitute a few cups of Milk with Milk Powder too.  In my opinion, what we need is a dish similar without compromising with the taste & texture. And this Kesar Malai Kulfi does total justice to the terms.

    Traditionally Kulfi is set in terracotta pots (Matka). You can set Kulfi in Kulfi moulds that are available in most of the Indian stores, or you can even buy them online. Alternately you can set it in stainless-steel glass or Katori, coffee cups, plastic cups or Popsicle moulds.


For more KULFI RECIPES, click here…

Cuisine — Indian
Recipe Type — Ice cream, Dessert
Difficulty — Medium
Serves - 3 – 4
Author — SM  

Preparation Time - 10 – 15 Minutes
Cooking Time - 30 – 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight

HOW TO MAKE KESAR MALAI KULFI

 

KESAR MALAI KULFI

INGREDIENTS:

For Garnishing:

METHOD:

• Mix Milk Powder & Corn Flour in cold milk to make a thick paste, mix well until there are no lumps.
• Now pour in of the Milk along with Condensed Milk into a heavy bottomed pan or a non-stick pan and mix well. 
• Bring it to boil, then leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder, Saffron and a few drops of Kewra Water & mix well.
• Switch off the flame and allow it to cool.
• Pour this into Kulfi moulds.
• Freeze the Kulfis for about 8-10 hours or until well set.
• Serve Kesar Mali Kulfi chilled, garnished with finely chopped nuts.

NOTES:

• Adding Corn Flour helps to thicken the Kulfi Mix soon.  But adding it is purely optional.
  
• Use a wide heavy bottomed pot to simmer the Kulfi Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Malai Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD:

• Run each mould with the lid on under a tap of running warm water or fill a bowl with warm water, stand the Kulfi mould in the bowl for a few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that the Kulfis come out clean from the mould.
• Both ideas work best.
• Or simply scoop it with a spoon and eat it as you eat an Ice cream.
  

    When I made Pear Halwa, I wanted to make Halwa with Apples too.  Though I had given a try making Apple Halwa during my early years of cooking, I had never given a second thought of perfecting it or trying it out again.  Recently I have been trying out new recipes out of Apples that I have landed upon making an all new Apple Sago Payasam and Apple Halwa out of it.  Even our New Year Dessert turned out to be Apple Pie.  And have brewed a batch of Apple Wine too.  These recipes are new at home and are my experimental versions, perfected out.

    I followed the same method as for Kasi Halwa(Poosanikkai Halwa) for this Apple Halwa recipe. It is such an easy recipe and you would need just 3 ingredients, Apple, Sugar & Ghee.  Other ingredients are optional, but I insist you to add them. So adding a bit of Cardamom Powder gives you a wonderfully flavoured and garnishing it with an extra bit of slivered Almonds & Cashew nuts fried in ghee which gives a whole lot of crunchy texture in every bite. I have not added Milk/Mawa in this recipe. If you love the aroma of Cinnamon & Nutmeg in Apple recipes, then you can even add them in this Apple Halwa.  You have no strict rules while making this Halwa. Apples with its unique taste & the roasted slivered Nuts add texture to this Halwa. 

    Just one thing to remember - Use the grated Apples immediately.  Otherwise, it tends to get oxidized & the colour of the Halwa may turn dark. No need of squeezing out any extra water in it. Add the grated Apples into the Ghee and cook it on a low flame until it turns soft &tender. Let the mixture be dry before adding sugar & flavourings into it. And when it comes to Sugar, I have added 1/4 Cup of Sugar for 2 Cups of Apple. If you are using a sweet variety, I suggest you to adjust it accordingly.

     Apple Halwa is an easy recipe which can be made with minutes.  When you have a sweet craving or want a simple dessert for a party, this Apple Halwa comes out to be  handy.  You can also serve it as a Naivedhyam or Prasadham too.

 For more INDIAN SWEETS, Click here...

 Cuisine - Indian

 Recipe Type - Sweet

 Difficulty - Medium

 Serves - 2-3

 Author - SM  

 Preparation Time - 15 -20 Minutes.

 Cooking Time - 20-30 Minutes.

 For more DIWALI RECIPES, Click here...

HOW TO COOK APPLE HALWA 

INGREDIENTS:

For Apple Halwa:

Ghee - 3-4 Tbspns

Cashew Nuts - 10 Nos.

Almonds - 10 Nos. 

Apple - 2 Cups

Sugar - 1/4 Cup

Cardamom - 2-3 Pods

Saffron - few Strands

Yellow Food Colouring - few Drops(Optional)

 Salt - a Pinch

METHOD:

Preparation:

• Grind Cardamoms along with few teaspoons of sugar into a fine powder and keep it aside.
• Soak Saffron strands in few teaspoons of warm water.
• Sliver the Nuts and keep them aside. 
• Wash, peel & core the Apples & then cut them into halves.
• Remove the Seeds.
• Grate the Apples using a grater.
• Use the grated Apples immediately. 

For Apples Halwa:

• Heat 3 Tbspn of Ghee in a heavy-bottomed pan, roast the slivered, Almonds & Cashew Nuts.
• Add the grated Apples and cook on a medium-low flame for a few minutes.
• Cook the Apples until it turns soft & tender.
• Cook until the Apples turn dry and there is no water.
• Now add the sugar along with Saffron soaked Water, Cardamom Powder and give a quick stir.
• Add a few drops of yellow food colouring and mix well.
• Cook this on a low flame for about 5-7 Minutes.
• At this stage, Apple Halwa starts to bubble up.
• Now add a Tablespoon of Ghee and give a quick stir.
• Cook this on a low flame for another 5-7 Minutes.
• Add a pinch of salt and the remaining Ghee to the Halwa and mix well.
• When the Ghee starts to separate & the Apple Halwa begins to leave the sides of the pan, switch off the fire. 
• Serve Apple Halwa hot or at room temperature.
• Can keep it refrigerated.  
• Lasts up to a week when refrigerated. 
• The texture of the Halwa remains the same even when refrigerated.

NOTES:

• I have used Red Royal Gala Apples in this recipe.  Can prepare the same recipe with Green Apples too.  
• Adjust the amount of Sugar to suit the variety of Apple.
• Grate the Apples evenly, which would facilitate even cooking.
• Once the Apples are grated, use it immediately.
• Otherwise, the Apples may tend to get oxidized.
• There is no need to squeeze the extra water out of the Apples.
• It helps the Apples to get cooked well.
• Saute the grated Apples and cook it along with the water until it turns soft, cooked and there is no more water content, before adding the sugar. 
• Some recipes call for adding Milk in the recipe.
• Can use 1/4 Cup of Milk and cook for an extra bit of time until the mixture turns dry before adding the sugar.
• Perfectly cooked Apples gives a perfect texture to the Halwa.
• Adjust the amount of sugar to suit your sweet tooth.
• I have flavoured the Halwa with Cardamom Powder.
• Adding a bit of extra Ghee will give a rich texture to the Apple Halwa.
• Adding Saffron is purely optional.
• Adding artificial food colouring is purely optional.
• I have added a few drops of yellow food colouring to the Apple Halwa. Can use orange/green food colouring too.
• Adding a pinch of salt to the Halwa is purely optional, but it helps to balance the overall taste of the dessert.