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.

AVAL KALKANDU PONGAL

AVAL KALKANDU PONGAL

INGREDIENTS:

For Aval Kalkandu Pongal:

Ghee - 2 Tablespoons
Aval/Flattened Rice - 1 Cup
Powdered Kalkandu/Rock Candy - 1/2 Cup
Cardamom Powder - 1 Teaspoon
Milk - 3/4 Cup
Water - 1/2 Cup 
Saffron - a few strands
Salt - a Pinch 
Edible Camphor - a Pinch

For Garnishing:

Ghee - 1 Tablespoon
Cashew Nuts - 8-10 Nos.
Raisins - a few

AVAL KALKANDU PONGAL

METHOD:

For Aval Kalkandu Pongal - Beaten Rice & Rock Candy/Sugar Pongal:

• Wash Aval/Beaten Rice for about 2-3 times or until water runs clear.
• Then soak Aval/Beaten Rice for about 10-15 minutes.
• Once soaked drain it and squeeze out any extra water from the Aval/Beaten Rice.
• Can leave it in a kitchen towel to slightly dry for about 10-15 minutes.
  
• Meanwhile, powder the Cardamom along with Rock Candy/Sugar into a fine powder and keep it aside.
• Soak the Saffron strands in 2 tablespoons of milk and keep it aside.
  
• Heat 1 tablespoon of Ghee and roast the Cashew nuts & raisins.
• Remove the Cashews & Raisins from the Ghee & keep them aside.
• Now, add another 2 tablespoons of Ghee and roast the Aval/Beaten Rice on a very low flame for about 3-5 minutes.
• Meanwhile, heat the milk & water.
• Pour in the boiled milk & water to the Aval/Beaten Rice and cook this on a very low flame for about 5-8 minutes or until it is cooked.
• Now add in the powdered Rock Candy/ Sugar & Cardamoms and mix well until well combined.
• Pour in the  Saffron soaked milk and give a quick stir.
  
• Cook this on a low flame until it reaches the desired consistency.
• Finally, garnish Aval Kalkandu Pongal with ghee roasted Cashew Nuts & Raisins.
• Serve Aval Kalkandu Pongal hot.

AVAL KALKANDU PONGAL

NOTES:

• Use the thick variety of Aval/Beaten Rice for this recipe.
• I have used the White Aval.  You can use the red variety too.

RED AVAL/BEATEN RICE/FLATTENED RICE

• Rock Candy/Sugar takes some time to melt, so adding it directly to the cooked Aval can make the pongal mushy.
• Alternatively, can melt the Rock Candy/Sugar in 1/2 a Cup of water and then add it into the Pongal.
  
• Can substitute Rock Sugar with normal White Sugar, Jaggery or Palm Sugar.
• Adjust the sweetness to suit your preference.
• You can add a few teaspoons of grated coconut if you prefer. Alternatively, can roast small bits of sliced coconuts in Ghee and add it along with Cashew Nuts & Raisins.
  
• Can substitute Milk with Coconut Milk too.
  

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

DATES

    Only when I started living in Malaysia, I noticed that large batches of Dates were sold during Ramadan Season. The relevance never realized before and the significance of Dates during Ramadan fasting was a new learning for me then. Since the fruit was discovered, which can be traced back to almost 5320 BC., it has been known for its healing properties. Since then, Dates have served as a staple for people in the Indus Valley, Middle East and North Africa.  Mainly cultivated in these regions & in tropical regions.

    Dates are highly beneficial due to the innate composition of macronutrients and many other healthy elements.  Dates are known for their high content of natural sugars. It’s interesting to notice that dried dates have a higher calorie content when compared to the fresh fruit. The calorie content of Dates is one of the most important fact that makes this Middle East fruit a world favourite.

    It is said that Prophet Muhammad broke fast with three Dates and water. And from thereon Dates has been associated with Ramadan(Ramzan). The fruit is mentioned more than 20 times in the Quran. Muslims around the world, follow a religious tradition of serving Dates (Tmar) at their Ramadan Iftar table.  With many making it a point to break their fast with Dates. Dates are not only associated with Ramadan, but preferred by many Muslims for Tahneek, the tradition of rubbing something sweet into the mouth of a newborn.

    Apart from the tradition and cultural significance, the fruit provide a quick boost of energy for the meal to come. From the day-long fasting, your body may get deprived of energy and dehydrated. Low blood sugar, headaches and lethargy can be common manifestation of the fasting. In such a scenario, dates are the perfect way to break the fast as it activates the body to take in the inflow of food, by helping to secrete digestive juices. Also, being rich in natural sugars, dates provide an instantaneous energy boost. Dates are full of carbohydrates and fiber. Fiber gives the body a fuller feeling and prevents it from feeling hungry. The high fiber also keeps the bowel movements regulated, despite the drastic change in meal patterns.

"DATES - THE FRUIT OF THE PARADISE"

Names of Dates in other Languages:

Tamil -Perichampazham

Malayalam - Eendhapazham

Kannada - Kharjoora / Eachalu

Telugu - Kharjoora / Kharjoora Pandu

Tulu - Karjoora

Hindi - Khajur

Marathi - Khajur / Kharik

Gujarati - Khajur

Bengali - Khejoor

Konkani - Khajjoor / Kaajjuru

Oriya - Khajura / Khajuri

Punjabi - Khajur

Assamese -Khezur

Sinhalese -Rata Indhi

Arabic - Tamur(Tmar)

Bahasa Melayu -  Kurma

DATES - NUTRITIONAL VALUE & USES

    Dates are the fruit of the date palm tree, which is grown in the Middle East, North Africa & in many tropical regions around the world.  Mostly Dates are sold in dried form.  It can be eaten fresh too. A wrinkled skin indicates they are dried, whereas a smooth skin indicates freshness.  Dates have an excellent nutrition profile.

    Dates can be eaten fresh or dried, but it is mostly sold & eaten in dried form.  Dried Dates have higher calorie content than a fresh fruit.  Most of the calories in Dates come from Carbohydrates & a very small amount of Protein. Dates retain lots of Vitamins and Minerals.  It is also rich in antioxidants which help protect cells from damage. Dates are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and vitamin A, B, C & D. It is a good source of dietary fiber too. 
Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.

HEALTH BENEFITS OF DATES 

DATES

    Dates are rich in nutrients and hence are highly beneficial to health too. Dates have been used as a Food & as a Natural Medicine for years. 

Highly Nutritious:

    Dates are packed with essential Vitamins & Nutrients, which can be extremely helpful for our overall health.  Dates are also rich in Fiber & Carbohydrates which makes it one of the healthiest dry fruits.  High antioxidant content in Dates & with anti-mutagenic & anti-carcinogenic properties, it is believed to help prevent Cancer.

Rich in Vitamins:

    Dried or fresh dates are good source of Vitamins A, B1, B2, B3, B5, C & D.  These essential Vitamins ensure optimum health to our body.  The need for these Vitamins can be easily met by including Dates in our daily diet.

Rich in Antioxidants:

Dates are known for its high concentration of anti-oxidants.

• Carotenoids: Carotenoids are known for their ability to significantly reduce the chances of macular degeneration which can be highly beneficial for a Healthy Heart.

• Flavonoids: Flavonoids are known for their anti-inflammatory properties, and it is also known for helping to reduce the effects of Diabetes.  Flavonoids are also beneficial to your brain and also helps to reduce the risk for brain degenerative diseases such as Alzheimer’s.  Flavonoids can also help in reducing the risk towards certain types of Cancer too. 

• Phenolic Acid: Phenolic acid is  mainly known for its anti-inflammatory properties. It is believed in reducing the risk of developing cardiac issues and can also help in reducing the risk towards certain types of Cancer too.
  

Treats Anemia:   

    Dates are an excellent source of Iron & Folic Acid. Folic Acid helps the body to absorb Iron and helps in increasing the Red Blood Cell count. Dates are very helpful in treating and preventing Anemia and is also believed to treat Sickle Cell disease.

Regulate Blood Sugar Levels:

    Dates help to reduce the amount of glucose in the blood, as well as sugar & protein in the urine. Alternatively, increasing the hemoglobin levels. Dates affect insulin activity of the body and balance blood sugar levels helping to reduce some diabetic symptoms. Dates are successful at reducing lipid and glucose levels.  It helps in regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol & also improves protection against cell damage.

Lowers Cholesterol:   

    Dates are a good source of antioxidants which helps to reduce LDL(bad cholesterol level) and triggers the increase of HDL(good cholesterol). Increase in HDL protects our body from heart disease and atherosclerosis.  Try to incorporate Dates in your daily diet.

Aids Weight Loss:

    Dates can be effective in reducing and controlling weight gain. Vitamin B present in Dates help with smooth and efficient digestion and can assist the body when converting food into energy, rather than storing it as fat. Daily consumption of Dates enhances digestion, reduces fat and cleanses the intestine helping in reducing excess weight.

Treats Bacterial Infections:     

    Dates are known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus, E. coli & Pneumonia. Dates are helpful in preventing Microbial Infections.  Date Plant extract has also proven effective in reducing the side effects caused due to powerful medicines.  Dates have successful defensive capabilities against microbes.

Improves Brain Function:

    Consuming Dates helps reduce issues related to anxiety disorder and also helps in boosting memory.  It is also effective in preventing degenerative diseases such as Alzheimer's & also helps in the overall improvement of your brain function.  

Preventing & Treating Cancer:

    Presence of beta D-glucan in Dates has proven to be advantageous in promoting an antitumor activity within the body.  High concentration of antioxidants in Dates helps in reducing the activities of free radicals and thereby reduces the risk of Cancer and can significantly help in the reduction of occurrence of benign tumours too.

Help fight against Diabetics:

    Dates have the ability to increase the production of Insulin  & also help reduce the rate of absorption of Glucose from the intestine.  This helps to reduce Blood Glucose Level, which has proven to be beneficial for people suffering from Diabetics.

Promotes Bone Health:

     Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.  Regular consumption of Dates meets the need for these micro-nutrients & also ensures a good bone health.  It has also proven beneficial in treating bone conditions such as Osteoporosis. 

Strengthens the Nervous System:

    Dates are rich in nutrients like Potassium, and it has very low levels of Sodium, which makes it good for Neurological health.  Potassium in Dates makes communication between the nerve cell easier.  Low Sodium contents proves to be beneficial in lowering Hypertension.

Good Skin:

    Dates have high concentration of vitamin C & vitamin D which ensures a healthy skin.  It helps to keep skin well nourished and improves the elasticity of the skin. It also helps in maintaining a heathy balance of Melanin in skin.  Vitamin C & D also helps get rid of wrinkles and also helps you to get a healthy glowing skin.

Prevents Hair Loss:

    Dates are a good source of Iron, which makes it beneficial for your hair.  Rich Iron content in Dates ensures that the blood flow remains strong.  The increased flow of oxygen facilitates the growth of new hair, reduces the rate of hair fall and also keeps the scalp nourished.

Healthy Bowel Movements:

    High fibre content in Dates has proven beneficial for people suffering from irregular bowel movements.  Regular consumption of Dates also helps in reducing the Ammonia content in stools which alternatively helps in maintaining an overall health.

Eye Health:  

    Dates serve as a good source of vitamin A and with its Antioxidant properties. Dates help to improve eyesight helps to impart strength and rejuvenation to the eyes. It also curtails the development of Cataract. Dates may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction. 

Prevents Night Blindness:

    Dates are rich in vitamin A and regular consumption of Dates can ensure you with a healthy Eye & also can help you do not get affected by Night Blindness.  Dates are used as one effective home remedy for Night Blindness from time immemorial. And it is also recommended to heal problems that occur due to lack of vitamin A.

HOW TO SELECT DATES

Here are a few tips on how to select & how to store Dates to make them last as long as possible.

• Fresh dates can be wrinkled, but they shouldn’t feel hard. 
• Look for fresh dates that are fleshy looking and have a slightly glossy appearance to their skin. 
• Avoid dates that have crystallized sugar on their skins, which means that they are not fresh.

HOW TO STORE DATES

    Although Dates are considered dry fruits, the ideal flavour is optimal when they have moisture and are stored properly. Dates can be stored at room temperature, in the refrigerator, or frozen indefinitely.  The best approach for handling dates, especially if large quantities are purchased, is to freeze them. 

• Dates taste best when they are able to retain their moisture, so storing them properly is critical. If you plan to eat your dates within a week, store them in an airtight container in your pantry. 
  

• Refrigerating is the next best thing to keep them fresh for up to 30 days. Keep in mind that after 30 days the dates do not go bad, they just do not taste as mouthwatering as they do fresh.

• Dates may be frozen in the container they were purchased in, and keep indefinitely.  Take them out a few hours before you are ready to consume to allow for thawing. When frozen and thawed out, none of the flavour is lost and the moisture stays intact.

HOW TO USE DATES

• Eat Dates as such.  Works perfect for an indulgent snack. 
• Stoned Dates can be stuffed with nuts like Almonds, Pecan, Walnut, Pistachios etc., or can stuff them with candied items, like oranges or ginger.
• Convert it into Juice/Smoothies/Milkshakes.
• Can make tasty Chutneys & Sauces with Dates.
  
• Make tasty Puddings, Panacotta, Parfaits or Ice creams.
• Convert Dates into Energy Balls or Bars with Dates & Nuts.
• Can make a wonderful Indian Sweet Khajoor Katri with Dates & Nuts.
  
• Use Dates in Cakes, Scones, Cookies, Doughnuts, Bread etc.,
• Dates can be added into Fruit Salad.
  
• Chocolate dipped Dates make a wonderful snack.
• Add Dates into your Oatmeal Porridge for a tasty breakfast.
• Can make Dates Syrup. It can serve as a good alternative for Sugar.
• Dates can be added while making Tea, it serves as a natural Sweetener.
• Dates are usually served along with Arabian Qahwa Coffee.
  
• Convert Dates into an indulgent Wine.
  
• Dates can be added into Salads to add a sweet note to it.
• Add Dates along with Lemon to make a Sweet & Sour Pickle.
• Dates serve as one main ingredient in Panchamirtham a popular Prasadham serve in Palani Lord Muruga Temple
  

______________________________________________________________________

DISCLAIMER:

PANCHAMIRTHAM RECIPE

    Today is my Dad's Birthday & Thaipusam. He shares his Birthday with Lord Muruga. He was born on Thaipusam, and so they named him Velayudhan. This day has always been a special day of celebration at home. The day begins with Achan's visit to Marudhamalai, & then an elaborate Sadhya with my Mom's specialities and her benchmark Gothambu Payasam. Nowadays he gets busy with serving food(Annadhanam) for the devotees who walk, who carry out Padha Yathirai to Marudhamalai shrine for the special day.

    When it comes to making Panchāmirtam, my Dad is an expert in it, and he makes it at our neighbourhood Vinayagar Temple during festivals and special occasions. So today is Thaipusam & my Dad's Birthday. So, posting an all-time special Prasadham from South India - Panchāmirtam. It is years that I tasted Panchāmirtam. And it was one day that I felt like eating Panchāmirtam & I had a few bunches of Bananas from the tree in my Backyard. So this recipe went with my craving for the same. I prepared a small batch of Panchāmirtam to feed my fancy & nostalgia hit mind.

    When we say Panchāmirtam, it has always been Palani Panchāmirtam. It is a world-renowned Prasadham served in Palani Murugan Temple. A visit to Palani Temple is incomplete without a bottle of Panchāmirtam. Panchāmirtam means 5 elixirs. And this consists of 5 or more unique ingredients depending upon the recipe. Traditionally it is made with Bananas, Jaggery, Kalkandu(Rock Sugar), Dates, Raisins, Cardamoms & Ghee in proper proportions. Some even use Honey & edible Camphor in it.

    When it comes to Palani Panchāmirtam, they traditionally use Viruppāchchi pazham, small-sized bananas with less water content. And this variety of Bananas are grown in Viruppāchchi village in Palani Hills. Yet another ingredient which yields for the taste of Palani Panchāmirtam is the Kandasari Jaggery from Kangeyam area. The quality of the ingredients used makes it suitable for storage & consumption over a long period, without refrigeration. And there is a saying that "Older the Panchāmirtam, tastier it becomes".

    In olden days it was crushed using hands, and nowadays they use electrically operated utensils for the purpose. The speciality of Palani Panchāmirtam is that the Panchāmirtams collected after abhishekam has medicinal values. It is poured over the statue of Lord Muruga which is made of Navapashanam (9 unique poisonous substances). Navapashaman is the most acclaimed Siddha elixirs known to mankind. When Milk or Panchāmirtam poured over the idol, then it is believed to become medicine to cure diseases. Panchāmirtam, collected after abhishekam, is not only delicious and nourishing food. It also has astonishing medicinal properties.

    So here I go with the technique of making Panchāmirtam, which I have seen my Dad make numerous times. The quantity given here suits best for a small serving to be served as a Naivedhyam during a Pooja at home.

For more NAIVEDHYAMS & PRASADHAMS, Click here...

Recipe Type - Naivedhyam/Prasadham
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 20-25 Minutes
 

HOW TO MAKE PANCHAMIRTHAM

PANCHAMIRTHAM RECIPE

INGREDIENTS:

For Panchāmirtam:

Ripe Bananas - 2 Nos.

Dates - 3 Nos.

Kalkandu(Sugar Candy) - 1 Tbspn

Powdered Jaggery - 2 Tbspn

Raisins - 8-10 Nos.

Honey - 1 Tbspn 

Cardamom Powder - a Pinch

Edible Camphor - a very small Pinch(size of a mustard seed)

Ghee - 1 Tbspn

METHOD: 

• Take a wide bowl, big enough to hold all the ingredients.
• Mash or slice Bananas into small pieces.
• Chop Raisins & Dates into small pieces.
• Add powdered Jaggery, Kalkadu, Honey, Ghee, Cardamom Powder & Edible Camphor.
• Gently mix all the ingredients until it turns mushy.
• Leave this aside for about 15-20 minutes,
• Let all the ingredients get well soaked up, and the Sugars starts to meltdown. 
• Panchāmirtam is ready to be served. 
• Serve it as a Naivedhyam/Prasadham.
• Can store Panchāmirtam in the refrigerator for a day.

PANCHAMIRTHAM RECIPE

NOTES:

• If you can get hold of Viruppāchchi Pazham & Kandasari Jaggery, it would make a whole lot of difference to Panchāmirtam.
• Karpooravalli Pazham also can be used in the recipe.
• I have used the locally available small variety of Banana(Pisang Emas or the Golden Banana).
• As it is a small-sized Banana, I have used 2 Bananas in the recipe.
• Use small cube-shaped Kalkandu(Sugar Candy).
• Adding Edible Camphor is purely optional. Add just a small mustard sized pinch of it in the recipe.
• Mix well until all the ingredients are well incorporated.
• Do not store this Panchāmirtam for a long time.
  

    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.