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Bombay Halwa

Bombay Halwa is a Sindhi recipe and a popular Indian sweet that’s feared for its high calorie and high fat content but loved for its incomparable, heavenly taste.
Ingredients
  Ghee 1 Cup (16 tbs)
  Sago 1⁄3 Cup (5.33 tbs)
  Plain flour 1⁄3 Cup (5.33 tbs)
  Cornflour 2⁄3 Cup (10.67 tbs)
  Sugar 4 Cup (64 tbs)
  Lemon 1 , juiced
  Cardamom powder 2 Teaspoon
  Crushed assorted nuts 1 Cup (16 tbs) (Cashew, Pistachio, Almond And Peanut)
  Food colors 1 Drop (Green, Yellow, Orange Or Red)
Directions

1. Wash sago and soak it in a bowl containing two cups of water, for eight hours till it melts into liquid.
2. In another bowl with two cups of water, soak plain flour and cornflour and set this aside too for eight hours.
3. Now, add the entire sugar in 1 ½ cups of water and allow the mixture to boil while stirring constantly till the mixture forms a thick syrup.
4. Add lemon juice to the sugar syrup to prevent the crystallization of the syrup.
5. Now, combine the liquefied sago with the flour mixture and pour it in a non-stick fry pan placed over a very low flame.
6. Start adding one teaspoon of ghee at a time to the Bombay halwa mixture, alternating it with a teaspoon of the sugar syrup, till both the ingredients are reduced to half their actual quantities.
7. Next, add a pinch of the food color followed by sprinkles of the cardamom powder and stir the Bombay halwa mixture till evenly combined.
8. Continue adding ghee and syrup exactly in the same fashion you did a while ago and do so until they are completely used up.
9. Add the assorted nuts in the dessert and mix well.
10. When the mixture has simmered to a translucent mass and has begun retreating from the walls of the non-stick pan, it’s time for you to get a plate and get ready to pour the mixture on it (Tip: The more you cook it at this stage the more it becomes elastic, so cook it to your desired consistency).
11. First, grease the plate and then, pour the wonderful smelling Bombay halwa onto the plate and allow it to cool down at room temperature.
12. Finally, after an hour cut the halwa into squares and bite into one square to get a magical mouth feel of the chewy and nutty Indian dessert you just brought to life with your culinary skills! (Tip: Store the Bombay halwa squares wrapped in butter paper in a sealed container)

Image Source: http://www.giftstoindia24x7.com/Gifts.aspx?proid=GTI2702&CatId=1041

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mumbai
Course: 
Dessert
Taste: 
Sweet
Feel: 
Velvety
Method: 
Simmering
Dish: 
Candy
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6
Story
Even though Bombay has changed to Mumbai and Karachi has become a part of Pakistan, this old Indian sweet is still sweetly called “Bombay Halwa” or “Karachi Halwa” or “Bombay Karachi Halwa.” But call it whatever you like, these chewy, soft delicacies with nutty flavors always explode into a delicious feel inside the mouth and strike a friendship with everyone who tastes it, whether he belongs to India, Pakistan or Siberia for that matter! For me, these sweet indulgences open the floodgates to my “sweetest” childhood memories and I still remember the day, when my father returning from his business trip from Delhi brought for the entire family a big suitcase full of Bombay halwa in green, orange and yellow. As if, all the bright colors of life had suddenly come alive in front of my eyes and being only 5 years old, with such admiration I kept staring wide eyed at these colorful edible beauties, I now imagine, Alibaba (of Alibaba and 40 thieves tale) would have stared at his box of treasure the first time he opened it. Slurrp…the memory of that day has still stayed so deliciously vivid even after 20 years, that every time, I come across these colorful sweeties peeking from the shelves in a sweetshop; I cannot help but give in to their seductive “glaze” forgetting my commitment with “weight loss dieting.” But soon, when the realization dawns on me on what can these mouthfuls of fatty little, sweet sins can do to my already bulging out tummy…I repeat to myself in complete satisfaction – “never regret a moment that makes you smile and never let go of something precious when it makes life so delicious.” Guess, my short romantic encounters with the Bombay Karachi halwa will forever continue, dieting or no dieting in my love life and each encounter will continue being a sweet story in itself, however short. So, for all those who live to eat and even for those who eat to live, here’s a small sweet mantra of life, the secret Bombay Halwa recipe from my favorite Halwai (sweetshop), which I am just sharing with you. Shhh…tell no one else ;)
Subtitle: 
Karachi Halwa, Bombay Karachi Halwa, Bombay Chewy Halwa

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3 Comments

bon.vivant's picture
Wow...that's a wonderful recipe. Thanks sooooo much for sharing. I quite like your story...reminds me of my childhood days...haha! great share!
epicure's picture
Hi Nirvana Priya! Gr8 to know u likd my recipe! The recipes you have requested for are already up in the site. I am giving you the links.. http://www.ifood.tv/recipe/badam_halwa http://www.ifood.tv/recipe/besan_laddu http://www.ifood.tv/recipe/mysore_pak_0 Enjoy!
michael123's picture
hi... please let me know wether i have to use roasted or unroasted nuts???