How to make Bombay Halwa -
This halwa is native to Bombay and therefore called so
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cornflour, Sugar (चीनी)
Cuisine : Mumbai
Course : Mithais
For more recipes related to Bombay Halwa checkout Karachi Halwa. You can also find more Mithais recipes like Pista Surprise Besan Laddoo Puranpoli Walnut Oatmeal Laddoos - SK Khazana Mawa Anjeer Burfi
Bombay Halwa Recipe Card
If Mumbai seems overcrowded to some, they are not incorrect. This land of opportunity is home for eighteen million people and about half of them - migrants from other cities and towns – live in slums and cling to dreams of making it big in this metropolis. Mumbai is the business, industrial, financial, and celluloid capital of India. Mumbai is the industrial hub of everything from textiles to petrochemicals, and responsible for half of India’s foreign trade.
And while so many people are on the move, there are bound to be hunger pangs striking at any hour to so many commuters and busy bodies just going about on their daily chores…but there is a mind boggling range of roadside goodies that is hygienically prepared, guaranteed fresh (considering the output, there can be no other way!).
Prep Time : 1-1.30 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Bombay Halwa Recipe
Cornflour 1 cup
Sugar 2 cups
Ghee 1/2 cup
Cream of tartar a pinch
Edible food colour a few drop
Mixed nuts , chopped 1/2 cup
Green cardamom powder a pinch
Method
Step 1
Take cornflour in a bowl and add 1½ cups water and whisk well.
Step 2
Heat a non-stick pan, add sugar and ¾ cup water and let the mixture come to a boil, stirring continuously. Add cornflour mixture, mix well and cook on medium heat.
Step 3
As the mixture thickens, add cream of tartar and mix well, stirring continuously.
Step 4
Add ghee, little by little, stirring continuously, till the mixture starts to leave the sides of the pan.
Step 5
Add food colour, nuts and cardamom powder and mix well.
Step 6
Pour this mixture into a casserole and set aside to cool. Once cooled cut into squares and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
