Halwa making can be such a nightmare, but Bombay halwa was one of the easiest halwa I have ever made. Thanks to Sowmya for introducing me to this great recipe. I want to call it the six minute halwa, because 6 minutes is how long it took me to make it. I did make a small quantity of it, so it might take slightly longer to make a larger quantity.
Today is the last day of this month’s blogging marathon and this week’s theme of bookmarked recipes from the regional mega marathon. Bombay halwa recipe is what Sowmya had made for Maharashtra and as soon as I saw the pictures, I fell in love with it. I halved her recipe and it took me exactly 6 minutes in my 1100 watts microwave. Depending on the power of the microwave this timing could change a bit. Also the timings could change for larger quantity.
If you are looking for a dessert to make in a jiffy, then this is it. This recipe requires very basic ingredients and is cooked entirely in the microwave.
Preparation time – 5 minutes
Cooking time – 6 minutes
Difficulty level – easy
Recipe adapted from – Nivedhanam
Ingredients – Makes about 10 pieces
- Corn starch – ¼ cup
- Sugar – 1 cup
- Water – 1 cup
- Food coloring – a pinch (I used orange)
- Cardamom powder – less than ¼ tsp
- Ghee – ½ tbsp plus a little to grease the plate
- Grease a small 4 inch to 6 inch plate with ghee and keep it ready.
- Fry some cashew pieces and keep aside. I had some roasted cashews and I used that.
- In a large microwave bowl, combine the corn starch, sugar, water and food coloring and whisk it well to dissolve completely. Make sure that there are no lumps in the mixture.
- Microwave this mixture for 3 minutes and then take it out and mix well. Add the ghee and microwave again for 1 minute.
- Remove from the microwave and mix. Add the roasted cashews and the cardamom powder and cook again for a minute.
- Mix once and check for consistency. Drop a small piece of the halwa on to the greased plate and check to see if it sets upon cooling. If it is still a little soft, return to the microwave and cook for one more minute.
- Transfer the halwa to the greased plate and smoothen the top. Let it cool down and then cut it into squares. Let it cool entirely and then remove the pieces and store.
- Bombay halwa is the simplest halwa I have ever made and I was very happy with the outcome!