Desserts

Halwa

Name: Bombay Halwa
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 16 – 20 pieces
Ingredients: 250ml water (1 cup); 500g sugar (2½ cups); 200g butter or ghee (approximately 1 cup); 690ml water (2¾ cups); 150g cornflour (1¼ cups); 2 teaspoons egg yellow and ¼ teaspoon pink liquid food colouring; 1 tablespoon lemon juice; 1½ teaspoons freshly ground cardamom; 70g blanched almonds, toasted (½ cup); 60g chopped pistachios (½ cup); 3 tablespoons charoli; pistachios, rose petals and edible gold leaf, to garnish

20 October 2026

A glossy, Turkish delight-like Bombay Halwa, fragrant with cardamom and studded with almonds, pistachios and charoli.

Jump to recipe

An uncut slab of halwa on a gold board with diyas, roses and almonds, from above

The glossy top of the halwa studded with pistachios, almonds, rose petals and gold leaf, close up

It's not a sweetmeat I see often, but this Bombay Halwa – or just Halwa, as we called it at home – can be whipped up in minutes.

For those less familiar, it has flavours of almonds, pistachio and cardamom, with a Turkish delight-like texture. It is also a really easy way to bring a pop of colour to your Diwali gifting!

My mum used to make both orange and green versions for our Diwali parcels growing up, and she has taught me how to make it. This recipe is adapted from one by Asha Devi Maharaj.

The magic happens once the cornflour slurry goes into the syrup. Keep stirring and watch the mixture turn from a cloudy liquid into a translucent, glossy delight! I then garnish it with my holy trinity of pistachios, rose petals and edible gold leaf.

This looks so incredibly beautiful and is something a bit different, in both flavour and texture, to the more traditional sweetmeats. I hope you enjoy it. Happy sweetmeat making! 🙂

A hand holding up a block of halwa, showing the nuts set inside, with a lit diya behind

Cut blocks of halwa on a gold board with a pink rose behind, from a low angle

The recipe

Bombay Halwa

Makes 16 – 20 piecesPrep 5 minCook 20 minTotal 30 min

adventureswithsugar.com/halwa/

Method

Method: halwa

Make the syrup: Place the 250ml water, sugar and butter in a pot and bring up to a boil. Let it boil for about 10 – 12 minutes, until the mixture thinly coats the back of a spoon.
Make the cornflour slurry: Whilst the syrup is boiling, mix the 690ml water, cornflour, food colouring, lemon juice and cardamom together.
Cook the halwa: Once the syrup is ready, stir in the cornflour slurry. Continue to stir for around 5 – 10 minutes, until the mixture turns from a cloudy liquid into a translucent, glossy one.
Add the nuts: Once the butter begins to separate from the mixture, stir in the almonds, pistachios and charoli.
Set: Immediately pour into a 20cm square baking tin that's been lined with baking paper and let it set completely.
Garnish and cut: Garnish with pistachios, rose petals and edible gold leaf, then cut into blocks.

What should I know about making this?

Can I use ghee instead of butter?

Yes, ghee works just as well.

Can I make it in other colours?

You can, but it's a bit risky. I think this colour looks the prettiest, and green can look a little unnatural.

What is charoli, and do I need it?

Charoli are small seeds which you can buy from Indian spice shops. They are optional, so you can leave them out.

How do I stop the mixture going lumpy?

Use a heavy-bottomed pot and keep stirring constantly once the cornflour slurry goes in.

How do I cut neat blocks?

Heat your knife slightly, and wipe it clean between cuts.

How should I store it?

Store it outside the fridge, and enjoy it within 4 days.

Blocks of halwa topped with pistachios and gold leaf, close up from above

Glossy blocks of halwa at eye level, with lit diyas glowing behind

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