Bombay halwa

Dassana Amit calls this sweet both Bombay Halwa and Karachi Halwa. Her selected preparation uses cornstarch, ghee, water and sugar, with nuts and flavorings, for a soft rather than chewy festive sweet.

Cornstarch is whisked with its own water portion until smooth. A separate sugar-and-water syrup is made with lemon juice and the selected natural orange color extract.

The same cornstarch mixture is stirred again and added to the syrup in stages. Continuous stirring thickens it before the same ghee portion is incorporated gradually and the mixture gathers into one mass.

Off the heat, sliced almonds, chopped cashews and cardamom powder are mixed in, followed by the selected optional rose water. The mixture spreads into the lined tray and receives separate almond and cashew garnish.

The topping nuts are pressed into the halwa, which cools at room temperature before being removed and cut into squares. The source describes a smooth, gelatinous, translucent sweet with contrasting nut crunch.