Bombay Chewy Halwa

Recipe by
Total Time:
4-5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 cup fine semolina
  • sugar as required in recipe
  • ghee 1 to 1.5 cups, as required in recipe
  • 1/5 tsp. citric acid powdered
  • 1/2 cup blanched, peeled almonds halved
  • 1/4 cup green pistachios halved
  • 1/2 tsp cardamom powder
  • saffron as desired
  • food color red/green/yellow, as desired

How to Make Bombay Chewy Halwa

  • Soak semolina in enough water for 3 hours. Drain and rub gently between fingers and wash 3 times with fresh water.
  • Keep aside to settle again, discard top water and grind to a very smooth paste.
  • Add enough water to make a thin batter.
  • Heat one cup ghee in a large heavy pan, allow to cool.
  • Add batter and stir well till smooth.
  • Place on heat, cook while stirring continuously and add ghee little by little.
  • Cook to form a transparent, soft lump.
  • Add sugar, stirring again, till it is liquefied and a soft lump forms.
  • When ghee starts separating, take off fire and sprinkle citric acid.
  • Stir well, mix in toppings and set in a rectangular, greased, tray.
  • Make incisions when it is cooled but still soft.
  • When completely cooled, separate pieces and wrap each in clean thin pieces of polythene or cling film.
  • Store in an airtight container.