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Dry Fruit Apricot Halwa – Rich, Festive Indian Dessert
Dry Fruit Apricot Halwa is a luxurious Indian dessert made with dried apricots, ghee, sugar, and a medley of nuts. This halwa is soft, fragrant, and naturally sweet, making it a perfect choice for festivals like Diwali, Ramzan, Navratri, and weddings. The richness of dry fruits combined with the tangy sweetness of apricots creates a unique flavor profile that sets this halwa apart from traditional ones like carrot or moong dal halwa.
Whether you’re looking for a healthy Indian sweet or a royal dessert to impress guests, apricot halwa is a must-try. It’s easy to prepare, nutrient-rich, and can be made ahead for celebrations.
What is Dry Fruit Apricot Halwa?
Apricot Halwa is a rich Indian dessert made by cooking dried apricots with ghee, sugar, and assorted dry fruits like almonds, cashews, and pistachios. It has a soft, jam-like texture and a naturally fruity flavor.
Is Apricot Halwa healthy?
Yes! Apricots are high in fiber, antioxidants, and natural sugars. When paired with nuts and moderate ghee, it becomes a nutrient-dense dessert that’s healthier than many traditional sweets.
Can I make Apricot Halwa without sugar?
Absolutely. You can skip sugar or use jaggery, dates, or honey for a natural sweetener alternative. Apricots themselves are naturally sweet.
How long does Apricot Halwa last?
Stored in an airtight container, it stays fresh for up to 5 days at room temperature and up to 10 days in the refrigerator.
What occasions are best for serving Apricot Halwa?
It’s ideal for:
- Diwali sweet platters
- Ramzan Iftar spreads
- Navratri fasting treats
- Wedding dessert tables
- Winter comfort food
Can I serve Apricot Halwa warm or cold?
Both! It tastes delicious warm with a scoop of vanilla ice cream or chilled as a rich pudding.
Ingredients
- Dry Apricot - 20 roughly chopped
- Water - 1 cup
- Sugar - 2 tbsp I used Demerara sugar
- Cardamom pod - 4 crushed
Instructions
- Add all the mentioned ingredients into a 2 liter preside cooker
- Mix well. Cook for 13 whistles on medium flame
- Release pressure immediately. Mash the mixture with a spoon. Serve it with nuts/ condensed milk/heavy cream
Video
Notes
- I have roughly chopped apricots but it is optional
- I used sugar-free dry apricot if you are using apricot with sugar adjust he sweetness
- I have used Demerara sugar. Regular sugar|brown sugar | jaggery can be used
- Cardamom powder can be used instead of cardamom pods
- Ghee can be added for extra richness
- Nuts like almonds, walnut, pistachio etc. can be added
- Condensed milk can be added towards the end for richness
- Color of the halwa depends on the apricot color
- Dry apricot I used was soft if the apricot you use is very hard cook one whistle extra
- Use a proper 2 little cooker which whistles on/all time. Keep the flame on medium heat
- Preferably use 2 liter cooker. If your are using 3 liter cooker make sure quantity is at-least ¼ of the cooker to avoid cooker from getting burnt
Ingredients:
Dry Apricot – 20, roughly chopped
Water – 1 cup
Sugar – 2 tbsp (I used Demerara sugar)
Cardamom pod – 4, crushed
How to make Dry Apricot Halwa with step-by-step pictures:
- Add all the mentioned ingredients to a 2-liter pressure cooker
- Mix well. Cook for 13 whistles on medium flame
- Release pressure immediately. Mash the mixture with a spoon. Serve it with nuts/ condensed milk/heavy cream
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