Apungo and halwa

Last week I had puja at home so I needed to learn how to make apungo and halwa for puja. I had never tried to make it before but I had no choice but to learn this time around. So here I am sharing the recipe. It turned out really well and I was surprised how easy it was.


  • 1 cup ghee (clarified butter)
  • 3 cups plain flour
  • 1 cup sugar
  • 1 cup water


  1. Take a thick pan and pour ¾ cup ghee in the pan.
  2. halwa (2)When ghee starts to melt, add plain flour and fry  it stirring continuously. Make sure, the flour doesn’t turn brown.
  3. halwa (3)After a while when the flour is cooked, it should smell really good.
  4. halwa (4)Once it is cooked, take out half of the fried flour and set it aside on a plate.
  5. halwa (5)Add 2 table spoons of sugar to the plate and mix well.
  6. Apungo is now ready.
  7. With the remaining flour, fry it some more until it is light brown in colour.
  8. halwa (6)Add the rest of the sugar and then add the water and keep stirring.
  9. halwa (7)When the water and flour is mixed well and ghee starts showing on the top, add the rest of the ghee and Halwa is now ready too.
  10. halwa (8) halwa (9)If you are making halwa only skip step 5, 6, and 7.

halwa (11)


You may also like:

*Seviya kheer (vermicelli kheer) *Kheer(Rice pudding) *Gundruk Aloo Bhatmas Curry

13 responses to “Apungo and halwa

  1. Great pics of the process, looks good for the first time. Those Arab sweets sounds divine, Kanafa is really good, not quite as sweet as some of the others.

  2. Wow, all I can think of is the amount of calories in that! LOL. Ghee doesn’t sit well with me at all.. the smell makes me sick. But even I feel I know how that tastes. We have an Arabic sweet made just like that instead of flour, semolina and sesame seeds are used but same process and color and consistency. But its put on a tray, evenly smothered out and allowed to cool and then it can be cut into pieces. 🙂

  3. I think I know the taste of this, except we don’t add water.

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