Indulge in the rich, decadent delight of Bombay Halwa, a traditional Indian sweet that's surprisingly easy to make at home. This creamy, melt-in-your-mouth dessert boasts a unique texture, thanks to the clever use of semolina (sooji) and a touch of cornflour, resulting in a halwa that's both light and luxuriously satisfying. Its subtle sweetness and aromatic spices make it the perfect ending to any meal, or a delightful treat any time of day. Forget the complicated recipes; this version focuses on simplicity without compromising on flavour.
This recipe simplifies the process, guiding you through each step with clear instructions and helpful tips to ensure perfect results every time. Ready to create this irresistible halwa that's sure to impress your friends and family? Let's dive into the easy-to-follow step-by-step instructions below.
Tools Needed
- Non-stick pan
- Glass mold
- Parchment paper
Ingredients
- Cornflour (cornstarch): 1/2 cup
- Water: 1 1/4 cups
- Sugar: 1 cup
- Lime juice: 1 teaspoon
- Ghee: 3 tablespoons
- Orange food coloring
- Chopped almonds
- Chopped cashew nuts
- Melon seeds
- Ground cardamom: 1/4 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Cornflour Mixture and Sugar Syrup
- Disperse cornflour in 1 1/4 cups of water gradually, ensuring no lumps.
- In a non-stick pan, heat sugar and 1/2 cup water until sugar dissolves. Bring to a boil, then reduce heat.
- Add lime juice to the sugar syrup.
Step 2. Cook the Halwa and Add Ghee
- Add the prepared cornflour mixture to the sugar syrup, stirring continuously on low heat.
- Keep stirring on low heat to prevent sticking. The mixture will thicken and become opaque.
- Add ghee, one tablespoon at a time every 5 minutes, stirring until absorbed.
Step 3. Add Flavorings and Set
- Add orange food coloring and most of the chopped nuts.
- Stir in the remaining ghee and cardamom.
- The halwa is ready when it becomes translucent and slightly stretchy. Remove from heat.
- Pour the halwa into a parchment-lined mold, level the top, and sprinkle with remaining nuts.
- Let the halwa cool completely (about 2 hours).
Step 4. Serve
- Remove from the mold and cut into squares.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Keep the heat low throughout the cooking process.
- Continuously stir the mixture to prevent sticking.
- Cooking time may vary depending on desired consistency. For firmer halwa, cook for 5-10 minutes longer.
Nutrition
- N/A
FAQs
1. Can I substitute the cornflour (cornstarch)?
While cornflour contributes to the halwa's unique soft texture, you can try substituting it with an equal amount of arrowroot powder or even a little extra semolina. The texture might be slightly different, but it will still be delicious.
2. Why is my halwa grainy?
This usually happens if the semolina isn't cooked properly before adding other ingredients. Make sure to roast the semolina until it's fragrant and lightly golden, and stir continuously while adding water to avoid lumps.
There you have it – your very own batch of incredibly soft and delicious Bombay Halwa! This simple recipe proves that creating this indulgent treat is easier than you think. Enjoy this sweet reward, and don't hesitate to share your culinary success with friends and family.