Bombay Halwa
Yash dani
8-10
10 minutes
30 minutes
Indian
Dessert
Bombay Halwa is a classic Indian sweet known for its glossy texture, vibrant colour, and rich, melt-in-the-mouth taste. Made with cornflour, sugar, and generous amounts of ghee, this traditional mithai is slow-cooked until it turns smooth, stretchy, and beautifully translucent. The sweetness is enhanced with crunchy cashews, pistachios, almonds, and watermelon seeds, adding both flavour and texture to every bite. Once set and cut into neat squares, Bombay Halwa becomes a delightful treat perfect for festive occasions, celebrations, or gifting. Its soft, chewy consistency and nutty richness make it a timeless favourite among Indian desserts.
Ingredients
1 cup Urban Platter Khandsari Sugar
1 cup Cornflour slurry
1 cup Water
1 tbsp Cashewnuts (roughly chopped)
1 tbsp Pistachios (roughly chopped)
1 tbsp Almond (roughly chopped)
1 tbsp Watermelon seeds (roughly chopped)
4 tbsp Ghee
Few drops Red food colour
Directions
In a bowl mix in cornflour and water. Make sure its lump free.
Now in a kadhai or handi add Urban Platter Khandsari Sugar and water. Keep stirring until the sugar dissolves.
Now add in the prepared cornflour slurry and keep mixing.
Keep stirring until the mixture is well combined with the sugar syrup.
Once it's starts to thicken keep adding ghee in batches.
Let the ghee absorb properly. At this stage the mixture will look glossy then add Red food colour and keep stirring.
Now add chopped nuts, watermelon seeds and mix well.
Keep stirring for atleast 15 minutes and transfer it In a tray and let it cool for 30 minutes.
Top it off with watermelon seeds and pistachios.
Cut the Bombay Halwa into squares and it's ready to serve.