Apple and Carrot Halwa

Looking for the perfect fall treat that’s both delicious and Ayurvedically on point? Say hello to Apple & Carrot Halwa, the dessert that not only satisfies your sweet tooth but also helps you balance all those Vata vibes as the temperature drops. 

Picture this: warm, gooey apples and carrots cooked in ghee, spiced with cardamom, and garnished with chopped nuts and a dash of saffron for that extra touch of glam. I mean, come on—does it get any more comforting (or classy) than this? 

Not only is it insanely tasty, but it's also doing wonders for your digestion, grounding you in all the best ways, and keeping your Ojas (aka your life force) in check. Basically, it's like a spa day for your insides, and who doesn't need that?

So, go ahead and treat yourself to this Ayurvedic delight, because you deserve a dessert that’s as fabulous as you are. 

Check out the recipe and get cooking! Trust me, your body will thank you—and so will your taste buds. 

Why This Recipe is Good for Us:

Ghee
Ayurvedic Properties:
Ghee (clarified butter) is one of the most revered substances in Ayurveda. It is considered sattvic (pure) and is highly nourishing for both body and mind. Ghee is balya (strengthening) and ojas-building (promotes vitality), making it ideal for grounding during the Vata season, when there is dryness and lightness in the body.

Dosha Impact:
Ghee balances Vata and Pitta doshas due to its cooling, oily, and sweet qualities, but should be used sparingly in Kapha dosha. It lubricates the joints, enhances digestion (agni), and supports mental clarity.

Cardamom
Ayurvedic Properties:
Cardamom is a warming spice, classified as tridoshic, meaning it helps balance all three doshas (Vata, Pitta, and Kapha) when used appropriately. Its usna virya (heating potency) is particularly beneficial during colder months and for Vata pacification.

Digestive Benefits:
It is highly praised for its ability to stimulate digestion (agni) without aggravating Pitta. Cardamom is also deepana (stimulates appetite) and pachana (helps digest undigested food), making it excellent for reducing gas, bloating, and indigestion, which are common during the Vata season.

Carrots
Ayurvedic Properties:
Carrots are naturally sweet and slightly astringent, which helps ground the body, making them ideal for Vata pacification. They are nourishing (poshak) and help promote ojas due to their rich nutrient profile. Carrots are also balya (strengthening) and brimhana (nourishing and restorative), which is especially helpful during fall when Vata is predominant.

Digestive Benefits:
When cooked, carrots are easier to digest and become madhura (sweet) in taste, which calms Vata and Pitta. They also have a slight ruksha (dry) quality, which is balanced when combined with ghee, making the dish ideal for Vata management.

Together, these ingredients support a balanced digestive system, nourish the body, and provide grounding energy—essential qualities for staying balanced during the fall Vata season.

Apple and Carrot Halwa  

Serves 4

2 medium-sized apples (preferably sweet varieties like Gala or Fuji), peeled and grated
2 medium-sized carrots, peeled and grated
2 tbsp ghee
1 cup milk of your choice
1/4 tsp cardamom powder
1-2 tbsp coconut sugar, jaggery, or maple syrup (optional, depending on the sweetness of the apples)
A small pinch of saffron threads (optional, for added aroma)
Chopped nuts like almonds, cashews, or pistachios for garnish (optional)

Peel and grate the apples and carrots. Set aside.

Heat ghee in a wide, heavy-bottomed pan over medium heat. Add the grated carrots to the pan and sauté them in the ghee for about 5 minutes, until they begin to soften and release a sweet aroma.

Next, add the grated apples and sauté for another 3-4 minutes until the mixture becomes soft and well-combined.

Pour in 1 cup of milk, stirring well to combine everything. Add the cardamom powder and saffron threads (if using). Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and continue cooking, stirring occasionally, until the milk is mostly absorbed and the mixture thickens to a pudding-like consistency. This should take about 10-15 minutes.

If desired, add 1-2 tbsps of coconut sugar, jaggery, or maple syrup to sweeten the halwa. Stir well to ensure the sweetener dissolves and is evenly distributed.

Once thickened, remove from heat and let it cool slightly. Garnish with chopped nuts if desired. Serve warm.