What Happens When You Drop a Whole Apple in Boiling Milk? Ashra Reveals Secret for a Unique Halwa Recipe

Have you ever wondered what happens when a whole apple is added to boiling milk? According to food expert Ashra, this simple step can transform a traditional dessert into a nutritious and delicious treat – something that 90 out of 100 people might not know.

Apple in Boiling Milk – The Secret

In Ashra’s innovative recipe for Apple-Almond Halwa, the whole apple is added directly to hot milk rather than being cut beforehand. The boiling milk softens the apple’s skin, making it easier to chop and blend later. It also helps release the apple’s natural sweetness and fiber, which balances the texture and flavor of the semolina and gram flour-based halwa.

Creating the Apple-Almond Paste

Once boiled, the apple is cut, seeds removed, and blended with a cup of almonds and a glass of milk. This paste gives the halwa a smooth, velvety texture, reducing the need for extra sugar while enhancing the richness of flavor.

Balancing Semolina and Gram Flour

Ashra’s recipe uses an equal measure of semolina (sooji) and gram flour (besan). These are roasted slowly in butter until fragrant and lightly golden. Then, half a cup of milk is added, followed by the apple-almond paste, and cooked while stirring for 5–10 minutes.

Adding Milk Powder, Sugar, and Finishing Touches

When the paste thickens, milk powder and sugar are incorporated to create a creamy, khoa-like texture. Finally, cardamom powder and dry fruits are added for aroma and a luxurious finish. The result is a rich, flavorful halwa unlike any traditional version.

Ashra’s method demonstrates how a few simple tweaks – like adding a whole apple to boiling milk – can enhance both nutrition and taste in Indian sweets, especially during winter.

Disclaimer: The recipe and claims are based on Ashra’s Instagram video and online sources. Navbharat Times does not independently verify the accuracy of these claims.