Apple and gur (jaggery) halwa

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There’s something quietly magical about desserts made in the heart of autumn — warm, fragrant, and full of comfort. This Diwali, I ended up making a last-minute addition to our festive table: a simple apple and gur (jaggery) halwa, gently spiced with cardamom and scattered with dried fruits and nuts.

With my ongoing cancer treatment, I wasn’t sure how much I’d be able to do this year — so I was especially delighted to have the energy to make this, along with a few other little touches that brought the season to life. It wasn’t elaborate, but it was enough — and deeply meaningful in its own quiet way.

The halwa came together quickly, almost instinctively. The apples softened into the jaggery, the cardamom added its familiar warmth, and the roasted nuts gave it a festive crunch. It’s a simple dish, but it felt rich with comfort — like a small act of celebration in the middle of everything.

I didn’t get a chance to share the recipe earlier, but feel free to save this idea and try it sometime. Make a bowlful for friends, for family, or just for yourself — whenever life offers you a moment to celebrate, or create a little sweetness of your own.

This halwa was a part of our Diwali celebration with these moong dal, badam and gur burfi and these baked, seeded lentil crackers.

Wishing you warmth, strength, and all the light the season can offer.

Continue reading for the full, printable recipe for my aplle and gur ( jaggery halwa)

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Recipe card-

Apple and gur ( jaggery) halwa

A warm and comforting dessert, with an assortment of dried fruits and nuts, perfect for the festive season.
Print Recipe Pin Recipe
Course Dessert
Cuisine Indian

Ingredients
  

  • 3 large apples, cored, chopped and pulsed coarsely.
  • ¼ C jaggery (add more if you want it sweeter)
  • 1/4 c of mixed dried fruits and nuts ( I used raisins and chopped pistachios, walnuts and cashew nuts)
  • 1½ tbsp of ghee
  • ½ tsp cardamom powder
  • a few strands of saffron ( optional)

For garnish-

  • a little chopped pistachios
  • a few dried rose petals ( optional)

Instructions
 

  • Heat the ghee lightly in a pan.
  • Add the raisins and mixed nuts and lightly roast them. Strain and keep aside.
  • In the same ghee, add the apples and cook till the moisture evaporates, stir constantly. It took me about 10 minutes.
  • Add the jaggery and mix in. Stir constantly. The jaggery will melt in the heat.
  • Stir for another 3-4 minutes or till the mixture thickens into a lump. Stir in the saffron, cardamon and the fruit and nut mixture.
  • Transfer to a bowl and add the ingredients for garnish.
  • Best served warm.

Notes


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Until next time,

Sunita

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