Fruit Halwa Recipe (Mixed Dry Fruits Halwa Recipe)

Fruit halwa is a delicious Indian sweet made with cornstarch, sugar, dry fruits and nuts. This is chewy and jiggly halwa that is because of the cornstarch cooking with sugar syrup. It is easy to make at home and perfect for festivals and special occasions. 

Fruit Halwa Recipe

Fruit halwa is one sweet which reminds me of my childhood. I love this halwa so much, it is one of my favourite. Every time we buy sweets I usually prefer this fruit halwa or carrot halwa. The taste is so yummy that we can never resist it.

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I thought of recreating it for this Diwali, I know it is made with cornflour. So I used my corn flour halwa recipe as base and made this. It turned out super delicious.

About Fruit Halwa Recipe

Fruit halwa is a soft set jelly like halwa similar to my custard powder halwa, bombay ice halwa and karachi halwa. This is made with cornstarch, sugar, mixed dry fruits and nuts and ghee. You can use dates, almonds, cashews, raisins, fig for the dry fruits.

The halwa gets its glossy appearance and chewy texture from cooking cornstarch mixture with sugar syrup. The addition of little food colour gives the halwa a beautiful bright festive look and cardamom powder adds a nice aroma. 

First, cornflour is mixed with water to make a smooth, lump free mixture. This is added to sugar syrup and cooked until thick and glossy. Chopped nuts and dried fruits are added along with ghee and the mixture is cooked until it leaves the sides of the pan. 

Once cooked, the halwa is poured into a greased tray and left to set for a few hours. After cooling, it can be sliced into neat pieces and served.

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Ingredients 

• Cornstarch : Cornstarch is the main ingredient it gives the chewy and glossy texture.
• Water : Water used to dissolve the cornflour and prepare the sugar syrup. 
• Sugar : Regular granulated white sugar is used.You can adjust the quantity slightly according to your taste. 
• Dried fruits & Nuts : I have used a combination of chopped cashews, almonds, pistachios, tutti frutti and other dry fruits. Chop them finely so they mix evenly.
• Ghee : like all sweets, this gets the flavour from ghee, so use pure desi ghee.
• Cardamom powder : Cardamom powder gives aroma. you can skip if you don’t prefer the taste.
• Food colour : You can use your preferred color like yellow, orange or red or skip if you like the natural look. 

Step by Step Pictures

1)Finely chop mixed nuts and dried fruits. I used dates, cherries, tutti frutti, cashews, almonds and raisins.

2)Grease a 5 inch square pan with ghee and set aside.

3)Take cornstarch in a bowl.

4)Pour in 11/2 cup of water and mix well.

5)Add some food colour and mix well. There shouldn’t be any lumps. set aside.

6)Take sugar in a nonstick pan.

7)add 1 cup of water and mix well. Bring it to a full boil. The sugar will be melted at this point.

8)Heat it and cook till sugar melts. Now bring it to a boil and continue boiling for 2 minutes.

9)Now slowly pour in the cornstarch mixture in and stir well.

10)It will start to thicken immediately.

11)Keep mixing until it gets thick.

12)At this point add in all the chopped nuts and dried fruits and mix into the halwa.

13)Once nuts is mixed into the halwa. Slowly add ghee little at a time and keep mixing.

14)Keep cooking till it leaves the sides of the pan.

15)Add ghee little at a time and continue cooking.

16)It will leave the sides of the pan and you will see ghee around the sides. The halwa should be non-sticky.

17)Now add cardamom powder and mix well.

18)Now the halwa is leaving the sides of the pan.

19)Spoon this into a greased pan and let it set for 3 to 4 hours.

20)Once it is completely set, un mould, Slice and serve.

21)Enjoy.

Expert Tips

To Prevent Lumps – Always dissolve cornflour in water before adding it to the sugar syrup. Whisk it well to avoid lumps. Once you add the cornflour mixture to the sugar syrup, keep stirring without stopping. This helps the mixture cook evenly and prevents lumps. 

Add ghee little at a time – Don’t add all the ghee at once. Start adding it little by little after the mixture thickens and turns glossy. 

Chop small – Chop all the dry fruits and nuts into small pieces. Large pieces can make it difficult to cut the halwa into neat squares. 

Resting – Transfer the cooked halwa to a greased tray and level it evenly. Let it rest for 2 to 4 hours before cutting into pieces.

Storage – Store the dry fruits halwa in an airtight container for up to 1 to 2 days at room temperature. You can also refrigerate it for 3 to 5 days. 

Serving – Serve dry fruits halwa as a sweet treat with a cup of masala chai or black coffee.

FAQ 

Q. Why is my halwa not chewy ? 

If your halwa is not chewy, cook them for some time until it reaches the right consistency. If you remove it from the heat too early, it may turn out soft instead of having its characteristic chewy texture. 

Q. Why is my fruit halwa forming lumps ? 

Lumps may form when you add the cornflour mixture to the hot sugar syrup. Add the cornflour mix slowly and keep stirring continuously over low heat and the mixture will gradually become smooth. 

Q. Can I reduce the amount of ghee ? 

You can reduce the ghee slightly, but do not reduce it too much. Ghee gives the halwa its rich taste, smooth texture and glossy appearance. 

Q. Why is my cornflour fruit halwa so hard ? 

Overcooking the halwa can make it extremely hard and chewy. To avoid that, remove it from the heat once it reaches the stretchy, rubber-like consistency. 

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.

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