I have to admit, I’m not a huge fan of making Indian sweets. I absolutely love baking and tend to believe (perhaps with some bias) that baking is not only healthier but also quicker. And this isn’t exactly news — I usually prioritize “faster” first and “healthier” next, in that order.
Amma, on the other hand, has endless patience and genuinely enjoys putting in the extra effort required to make traditional Indian desserts. Notice I said I’m not a big fan of making Indian sweets, not eating them. I have a very real sweet tooth, so it works out perfectly that Amma loves to experiment with desserts while I’m more than happy to enjoy the results.
Bombay Halwa instantly brings back nostalgic memories of the famous Bombay Halwa sweet shop in Secunderabad and Hyderabad. Those bright orange, glossy, sticky pieces were always conversation stoppers — partly because of their vibrant color and partly because they were delightfully gooey and impossible to ignore.
Amma picked up this recipe from a show on Jaya TV. I don’t remember the name of the program, but I was impressed by how straightforward the recipe was and, more importantly, by the final outcome. This is one of those Indian sweets that feels approachable — simple, quick, and definitely something I’d be willing to try myself.
Ingredients
- Sago – 1 cup, soaked for 4 hours
- Sugar – 1 cup
- Ghee (clarified butter or brown butter) – 1/2 cup
- Cashews – 1 tbsp, roasted or lightly fried until golden
- Crushed cardamom – 1/4 to 1/2 tsp
- Ground nutmeg – 1/4 tsp
- Saffron – a few strands soaked in warm milk
- Food coloring – a few drops, optional
(If using saffron, food coloring may not be necessary)
Method
- Grind the soaked sago into a fine paste. The consistency should resemble a thick, gummy white paste.
2. In a skillet or heavy-bottomed pan, add the sugar along with about 1/2 cup water. Stir over low heat until the sugar dissolves completely.
3. The sugar syrup will begin to boil and turn frothy.
4. Continue stirring until some of the water evaporates. To test the syrup, place a drop between your thumb and forefinger. When you press and release, it should form a single thread. This indicates the syrup is ready.
5. Add the ground sago paste to the sugar syrup and mix continuously until fully combined. At this stage, add the saffron soaked in milk or the food coloring, if using.
6. Add 1 tablespoon of ghee and stir well. Continue cooking, gradually adding the remaining ghee, stirring constantly. You’ll notice the mixture start to leave the sides of the pan and turn glossy, forming a gelatinous, halwa-like consistency.
7. Add the crushed cardamom and nutmeg powder. Mix thoroughly.
8. Pour the halwa onto a greased plate or thaali. Garnish with the roasted cashews while the mixture is still warm.
9. Allow the halwa to cool completely. Once set, cut into pieces and serve.
Sticky, glossy, and richly spiced, this Bombay Halwa is a beautiful reminder that some traditional sweets don’t require endless effort — just patience, good timing, and a little nostalgia.
