H alwa is a thick and often gelatinous sweet confection, served across the Indian subcontinent, Central and West Asia, North Africa, and the Balkans. It can be made with a variety of ingredients including flour, nuts, fruits or vegetables. Halwas are usually garnished with nuts and dry fruits to give texture to the gooey sweet. Many halwas are cooked until they can be cut into pieces.

Flour-based halwas are made from grain flour, typically wheat flour or semolina. The primary ingredients are ghee (clarified butter), flour, and sugar. Nuts-butter-based halwa are crumbly and usually made from sesame paste, blended dhal and sugar or jaggery. Halwa can also be made from vegetables like carrots, pumpkins, yams, and squashes.

This Diwali, try out Isha's recipe for Halwa with a twist. Don't forget to tell us if you liked it in the comments below!


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Recipe:Apple-Grape Halwa



2 cups Apple Juice
2 cups Black Grape Juice
2 cups Sugar
1 pinch Salt
6 tsp Cornflour

For Garnishing:
1/2 cup Cashew nuts, Almonds, Raisins
1 tsp Ghee (Clarified Butter)


  • Juice the apples in a juicer; blend the grapes in a mixer/blender.
  • Strain and mix the juices.
  • Take half a cup of the mixed juices and thoroughly mix the cornflour into it, making sure that there are no lumps.
  • On a medium flame, place a heavy bottomed wok or saucepan and in a tsp of ghee, roast the nuts and add the raisins. Remove and set the roasted nuts and raisins aside on a plate.
  • Add the remaining juice and the sugar in the same saucepan and stir for 5 minutes till it reduces slightly.
  • Next, add the cornflour juice mix and the salt and stir continuously until the mixture becomes thick like a halwa or pudding.
  • Spread the mixture onto a plate.
  • Allow to cool and then cut into pieces.


TIP: Serve hot, or divide into individual dessert cups, garnish with cream, nuts and raisins, and chill in the refrigerator for two to three hours. Serve chilled.