Bombay Semolina halwa

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 cup - semolina
  • Sugar - to taste
  • Ghee - 1 to 1.5 cups
  • 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
  • food colour -red/green/yellow

How to Make Bombay Semolina halwa

  • Soak semolina in water for 3 hours. Drain, rub it gently between fingers and wash it 3 times with fresh water.
  • Keep it aside to settle again. Discard the top water and grind it to a very smooth paste.
  • Add enough water to make a thin batter.
  • Heat 1 cup of ghee in a large heavy pan and allow it to cool.
  • Add batter and stir it well till it is smooth.
  • Place it on heat and cook while stirring continuously and adding ghee to it little by little.
  • Cook to form a transparent soft lump.
  • Add sugar, stirring again, till a lump forms.
  • When ghee starts separating, take it off the fire and sprinkle some citric acid on it.
  • Stir it well, add in the toppings and set it in a rectangular, greased tray.
  • Make incisions once it cools down and is soft.
  • Once it completely cools down, separate the pieces and wrap each of them in clean thin pieces of polythene or cling film.
  • Store it in an airtight container.