Apple Halwa

INGREDIENTS

2 fresh kashmiri apples
1 cup semolina
1 cup sugar
½ cup ghee (Clarified butter)
½ teaspoon. cardamom seeds
10-15 strands saffron
to garnish
10 blanched and halved almonds
10 pistachios slivered
silver foil (optional)
5-6 neatly cut slices of apple

METHOD

Rub saffron in a teaspoon. of water, keep aside.
Crush cardamom seeds coarsely, keep aside.
Melt ghee (Clarified butter) in a heavy pan. Add semolina, stir
and cook on low flame.
Boil 3 cups water, side by side. Grate
peeled apples, just before adding.
Semolina should give out an aroma and become
light pink in colour.
Add half the boiling water and apples to
semolina. Take care not to allow water to
scald
you hand.
Big bubbles will form soon as water is pour.
Stir using a long handled spatula. When well
mixed, gradually add some more water. Mix,
and allow water to be absorbed.
Now add sugar, cardamom, saffron, mix. Stir
gently and cook till sugar dissolves
completely.
It is ready once ghee (Clarified butter) starts separating on
sides. Pour into serving dish, garnish with
silver
foil,apple slices.
Sprinkle pistas, almonds, serve hot and soft.

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