Prep Time: 10min
Cook Time: 15min
Total Time: 25min
Yield: 4-6 Servings
Ingredients
1/4 Cup Cornflour
3/4 Cup Brown Sugar
1.25 Cup Water
2 Tblspn Ghee/Clarified Butter
1/8 Tspn Green Cardamom Powder (Ellachi)
1 Tblspn Walnuts, chopped
Directions
- In a mixing bowl; add cornflour, 3/4 cup water & mix well to form a smooth mixture without any lumps. Keep it aside.
- Grease a steel plate with little ghee & keep aside.
- Add 1/2 cup water, brown sugar in a wide pan & heat it on a medium flame until sugar dissolves completely. Simmer for another 3-5 minutes or until syrup thickens little bit (no need of one string consistency).
- Add corn flour mixture by stirring continuously so that lumps are not formed & mixture starts to thicken (make sure to stir continuously until it thickens).
- Add cardamom powder & mix everything well (In this step you can add 2-3 tablespoons of broken cashew nuts & mix).
- Add one tablespoon of ghee & mix until ghee is absorbed completely. Finally add remaining ghee (1 tblspn) & mix.
- Mixture starts to leave its sides & turns glossy. Turn off the flame.
- Immediately transfer halwa mixture to the greased plate & spread it evenly with a spatula(grease little ghee to the spatula) to 1-inch thickness.
- Sprinkle chopped walnuts & gently press it with a spatula (you can also add chopped almonds).
- Once the halwa sets completely, cut them into square or desired shapes.
- Serve bombay halwa.
- Store it in an airtight container; stays fresh for 2-4 days at room temperature & stays fresh for 2 weeks when refrigerated.
- Instead of brown sugar you can also use regular sugar but make sure to add a pinch of orange or red or yellow food colour while mixing cornflour with water.
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