# Apple Pear Suji Halwa for Baby: Our Family Method

- Link: https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/
- Published: 2026-11-11T20:58:18+05:30
- Author: Naveen Kumar

In our house, apple pear suji halwa for baby is sweetened by the steamed apple and
pear alone. We add no sugar and no other sweetener. My wife roasts the suji and 
makhana in pure ghee, cooks the lot with boiled water and grinds it smooth at the
end. She first made it for our baby in the tenth month, back when a puree-like texture
was all our baby could manage.

You will see 8+ months on this series. That is the label we chose as a family, not
an age recommendation, and I should be upfront that ours first had this in the tenth
month. My wife does not give a minimum age in the video either. Your baby’s own 
readiness is what counts, and if allergies or feeding are a worry, a word with your
paediatrician first is worth it.

This recipe opens our YouTube playlist, Healthy Baby Food Recipes for Infants and
Toddlers (Indian). My wife explains it in Hindi on camera. I have written up her
method here, with frames pulled from the video.

**At a glance**

 * **Time:** about 15 to 20 minutes, plus cooling before blending
 * **Batch:** small; she suggests making only what your baby will eat in one sitting
 * **Series label:** 8+ months (a label for our series, not an age recommendation)
 * **Sweetener:** none added; apple and pear only
 * **Cuisine:** Indian, home-style

Table of Contents

 [Toggle](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#)

 * [Watch my wife make apple pear suji halwa for baby](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Watch_my_wife_make_apple_pear_suji_halwa_for_baby)
 * [Ingredients](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Ingredients)
 * [Step 1: Peel, wash and steam the apple and pear](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Step_1_Peel_wash_and_steam_the_apple_and_pear)
 * [Step 2: Roast the makhana](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Step_2_Roast_the_makhana)
 * [Step 3: Roast the suji until light golden](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Step_3_Roast_the_suji_until_light_golden)
 * [Step 4: Add the makhana and fruit, then the water](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Step_4_Add_the_makhana_and_fruit_then_the_water)
 * [Step 5: Cool, then blend to the right consistency](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Step_5_Cool_then_blend_to_the_right_consistency)
 * [The texture in our video](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#The_texture_in_our_video)
 * [On cold and cough days](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#On_cold_and_cough_days)
 * [A few safety things](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#A_few_safety_things)
 * [How long it takes](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#How_long_it_takes)
 * [Questions about this method](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Questions_about_this_method)
    - [Why is this apple pear suji halwa for baby labelled 8+ months?](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Why_is_this_apple_pear_suji_halwa_for_baby_labelled_8_months)
    - [Do you add sugar or jaggery to this halwa?](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Do_you_add_sugar_or_jaggery_to_this_halwa)
    - [Can I make it ahead and store it?](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#Can_I_make_it_ahead_and_store_it)
    - [What if the halwa is too thick?](https://foodandtraveltales.com/apple-pear-suji-halwa-for-baby/#What_if_the_halwa_is_too_thick)

## Watch my wife make apple pear suji halwa for baby

![Blended apple and pear halwa pouring from a mixer jar into a pale-green bowl](
https://foodandtraveltales.com/wp-content/uploads/2026/11/Apple-pear-suji-halwa-
for-babies-pouring-into-bowl.webp)

The finished halwa going from the mixer jar into the bowl.

## Ingredients

 * 1/2 apple, peeled, washed and steamed until soft
 * 1/2 pear, peeled, washed and steamed until soft
 * 3 spoons suji (semolina)
 * 1 spoon pure ghee
 * 4 to 5 makhana (fox nuts), roasted in ghee
 * Boiled water, as needed for consistency

These are the amounts my wife uses. The video gives no spoon size and no measure
for the water, which she adds until the texture looks right.

Her advice is to cook only what your baby will finish in one go. If you do want 
to make more, she says you can take more suji. Her pear of choice is babugosha. 
She finds it softer and sweeter than the others, and between the apple and the pear
the halwa ends up both thick and sweet.

She also has views on the ghee and the water. She asks for proper, non-adulterated
ghee, ideally made at home or by relatives who make it pure. And any water that 
goes into this recipe is boiled water.

## Step 1: Peel, wash and steam the apple and pear

![Cooked apple and pear pieces in a steel bowl on an electric steamer](https://foodandtraveltales.
com/wp-content/uploads/2026/11/Steamed-apple-and-pear-pieces-for-baby-halwa.webp)

Apple and pear pieces after steaming.

The apple and pear get peeled and washed well, then go into our electric steamer.
A pot on the stove does the same job if you do not have a steamer. Cook until the
pieces turn soft.

According to her, the two fruits bring fibre as well as sweetness. We avoid sugar
for our baby, she says, so the apple and pear do the sweetening.

## Step 2: Roast the makhana

![Makhana in ghee in a black pan on an induction cooktop](https://foodandtraveltales.
com/wp-content/uploads/2026/11/Roasting-makhana-in-ghee-for-baby-food.webp)

Roasted makhana before it is added to the suji.

Ghee goes in first, just a little, and then the makhana. Once it is lightly golden,
out it comes. It will be back.

For travel, her tip is to roast makhana ahead of time and keep it as powder. In 
whatever form you use it, grind it fully so that no hard piece is left. She ties
this to age: the smaller the baby, the finer the powder should be.

## Step 3: Roast the suji until light golden

![Suji in a black pan with a spatula on an induction cooktop](https://foodandtraveltales.
com/wp-content/uploads/2026/11/Roasting-suji-light-golden-for-baby-halwa.webp)

She roasts the suji until lightly golden.

Next the suji, roasted to a light golden colour. She is strict about this one: dark
or burnt suji is not what you want.

## Step 4: Add the makhana and fruit, then the water

![Suji, makhana and cooked fruit in the pan with a spatula](https://foodandtraveltales.
com/wp-content/uploads/2026/11/Mixing-suji-makhana-apple-and-pear-in-pan.webp)

Makhana and fruit go into the roasted suji before the water.

The roasted makhana returns to the pan with the suji, already soaked in ghee from
earlier. The steamed apple and pear follow, and only after that the water. Cook 
until the suji is done.

There is another way she mentions. Powder the makhana on its own, mash the cooked
fruit separately, and stir both into freshly made halwa. In this video she skips
that. She just cooks everything in one pan and lets the mixer sort it out later.
Less powdering, less mashing.

## Step 5: Cool, then blend to the right consistency

![A hand on the lid of a steel jar on a white and purple mixer](https://foodandtraveltales.
com/wp-content/uploads/2026/11/Grinding-cooled-halwa-in-mixer.webp)

She blends the mixture after allowing it to cool.

She leaves it for five to ten minutes before it goes in the mixer. If your mixer’s
manual has a rule about warm food, follow that.

She says the mixture looks thick and a bit tough at this point, so she adds a little
more water. She also uses slightly warm water in the mixer so the halwa comes out
lukewarm. Check the temperature before feeding anyway.

## The texture in our video

![Smooth apple pear suji halwa for baby pouring into a steel-lined bowl](https://
foodandtraveltales.com/wp-content/uploads/2026/11/Final-texture-of-apple-pear-suji-
halwa.webp)

The blended mixture pours into the bowl.

In our video the blended halwa pours straight from the jar into the bowl. When our
baby first had it, in the tenth month, she kept it runnier, more puree than halwa,
nearly a soup. Thick or thin comes down to what your baby can handle, so sort that
out before serving. She also says you can give it whenever you want your baby to
have a snack or a meal.

## On cold and cough days

![My wife holding the finished bowl of halwa in our kitchen](https://foodandtraveltales.
com/wp-content/uploads/2026/11/Apple-pear-suji-halwa-ready-to-serve.webp)

My wife presents this recipe in Hindi.

My wife raises this one on camera. Her point is that a baby with a cold or cough
often pushes away solid food and wants milk or something soupy instead, and a soft
halwa like this is easier then.

That is a mum talking from experience, not medical advice, and the halwa is no cold
remedy. I am not saying it gets a baby better any faster. If your baby is unwell
or not feeding well, call the doctor.

## A few safety things

Allergies first. Suji is semolina, which is wheat, which means gluten. Ghee is from
milk. If your baby has had neither, the CDC page on [introducing solid foods](https://www.cdc.gov/infant-toddler-nutrition/foods-and-drinks/when-what-and-how-to-introduce-solid-foods.html)
has a simple rule: one new food at a time, then wait 3 to 5 days before the next.
That way, if there is a reaction, you know what caused it.

Already dealing with a milk allergy or another feeding worry? Talk to your doctor
before you make this.

And nothing sweet goes in. No sugar, no jaggery, and honey is a firm no. The [CDC page on foods to avoid or limit](https://www.cdc.gov/infant-toddler-nutrition/foods-and-drinks/foods-and-drinks-to-avoid-or-limit.html)
backs that up: no added sugars for infants and young children, and no honey at all
before 12 months.

When it is blended, stir it and let it cool till it is barely lukewarm. Check a 
little before the first spoonful. Then, per the CDC page on [choking hazards](https://www.cdc.gov/infant-toddler-nutrition/foods-and-drinks/choking-hazards.html),
your baby sits up to eat and you keep your eyes on them the whole meal. Phone down.

Oh, and the whole makhana in the photos? That is mid-cooking. It all gets ground
fine before serving.

## How long it takes

She puts it at 15 to 20 minutes, as long as you do two things at once, like roasting
while the fruit steams. Add cooling to that. She mentions keeping about half an 
hour between cooking it and feeding it. The video gives no exact total.

## Questions about this method

### Why is this apple pear suji halwa for baby labelled 8+ months?

8+ months is just the label we put on the series, not an age recommendation. Our
own baby got this halwa from the tenth month. The number matters less than your 
own baby. Are they showing they are ready? Which textures do they already manage?
Have wheat and dairy been tried yet? Those are good questions to take to your paediatrician.

### Do you add sugar or jaggery to this halwa?

No. The steamed apple and pear make it sweet enough. My wife’s pick is babugosha
pear, for a softer, sweeter result.

### Can I make it ahead and store it?

She makes one sitting’s worth, and the video says nothing about storing cooked halwa.
The only thing she prepares ahead, for travel, is roasted makhana powder.

### What if the halwa is too thick?

Do what she does: add a little warm boiled water when it goes into the mixer.

My wife asks the same at the end of the video: if you try it, tell us in the YouTube
comments how your baby liked it.

For the grown-ups at home, here is our [5-minute sweet potato snack recipe](https://foodandtraveltales.com/sweet-potato-recipe-crispy-winter-snack/).

_This post shares our family’s recipe and experience. It is not medical advice._