Bombay Karachi Halwa – Microwave Recipe

Bombay Karachi Halwa – Microwave Recipe

Sometimes I’m missing Asia, I’m missing India. This halva recipe with the contrasting colors, the decoration, the smell and the taste is like a fast trip in Country of my dreams. Take a halwa in your mouth, close your eyes and dream!

Note: Cardamom and rose scent are very popular in Indian sweets, you could use also saffron and make yellow halwa.

You need:

  • 1/2 cup cornstarch
  • 1 1/2 cups sugar
  • cardamom powder to taste (or for second variation 1 tablespoon rose water)
  • Food Color, optional
  • 1 3/4 – 2 cups water
  • Ghee or butter
  • 1/3 cup Cashew Nuts, chopped (or for second variation almonds sheets)
  • Chopped nuts or sugar pearls for decoration (or for second variation chopped dry red rose petals)


  1. Combine in a microwave safe bowl corn starch, sugar, cardamom powder, and food color.
  2. Stir well until well mixed.
  3. Add water and stir again until smooth and not lumpy.
  4. In a frying pan melt the ghee and roast the nuts.
  5. Microwave at maximum strength (about 1000 W) for 2 minutes. Stir shortly.
  6. Microwave for other 2 minutes at maximum strength stir well and add nuts, stir shortly again.
  7. Finally microwave for to more minute, give a stir and if it is not thick enough microwave for a few minutes.
  8. When the halwa is cooked, pour it in a greased mold, top with the reserved nuts.
  9. Let cool down completely before cutting into small square pieces.

7 thoughts on “Bombay Karachi Halwa – Microwave Recipe

  1. Pingback: Mast-o-Khiar – Persian Yogurt Dip | artandkitchen

  2. Pingback: Mast-o-Khiar – Persian Yogurt Dip -

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