Karachi Bombay Halwa

Pomegranate & Cranberry Bombay Karachi Halwa

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Karachi Bombay Halwa

Well, I never knew that Karachi Halwa or Bombay Halwa was its name. I was really young when my masi got me this cellophane wrapped gummy, chewy, stretchy red sweet dotted with nuts and redolent with ghee. That was my first time having it and more than the sweet I remember how excited I was to indulge in something, which my mom had forbidden as it had tons of artificial color. And my masi would be the one who would be pampering us and buying us joys in the form of everything, which Maa stopped us from having.


Karachi Bombay Halwa

 

But now that I am a mom I steer clear of stuff, which has artificial colors too. Well, I am not as chaste in my food habits as my Maa, so sometimes, food colors do sneak in my frostings and sweets but I do not feel good about using them. And definitely if possible I go the natural way. And this Diwali, it gives me immense happiness, as I am able to recreate this favorite sweet and that too without using any artificial colors.

Karachi Bombay Halwa

Karachi Bombay Halwa

I have tons of pomegranates growing in my backyard and that red color is what lured me into trying this festive sweet the natural way. Yes, I have used pomegranate juice and freeze dried cranberry powder to get the crimson going here. But then this is a mithai, a sweet, so I do not claim it to be healthy. Never the less, the addition of the pom juice makes me feel better.

Karachi Bombay Halwa

Karachi Bombay Halwa

On Diwali, I generally send out homemade mithai to my friends. You can read here about last year. And this year I am beyond excited to include this red festive treat in the box for sure. Karachi Halwa is also called Bombay Halwa. And it is also referred to as Bombay Karachi Halwa. I really don’t know the connection of the cities here but halwa or the halva in all its forms (and there are many) definitely came to India from the Middle East and is also found in cuisines of countries in South Asia, Central Asia, and Africa. However, the Karachi Bombay halwa is quintessentially an Indian Diwali sweet and loved by most or at least the ones like me πŸ™‚

 

 

This year I am also participating in a virtual potluck with some of my favorite blogger friends. Diwali is incomplete unless we get together with friends and share good food and good thoughts. So here it is! The potluck was hosted by my dear friend Kankana from Playful Cooking. And I listing the links of all the individual delicacies by everyone else too below. Wish you all a safe, prosperous and blissful Diwali! Peace and Happiness!!

Virtual Potluck

Virtual Potluck

You may also love the recipes below:

Ras Malai by Kankana

Prawn Pulao By Chandrima

Mysore Pak by Radhika

Ilish Machher Pulao by Deepasri

Mini Gulab Jamuns by Rumela

Balushahi by Himanshu

Mutton Pantheras by Maumita

Lilva Kachori by Binjal

Malai Laddu by Prerna

Paal Kozhukatai by Vijitha 

Pomegranate & Cranberry Bombay Karachi Halwa
Serves 12
A traditional, indulgent and classic Diwali treat with a little twist
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
229 calories
55 g
0 g
2 g
1 g
0 g
185 g
6 g
48 g
0 g
1 g
Nutrition Facts
Serving Size
185g
Servings
12
Amount Per Serving
Calories 229
Calories from Fat 13
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrates 55g
18%
Dietary Fiber 1g
3%
Sugars 48g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Corn Flour – 3/4 cup
  2. Water – 11/2 cup
  3. Pom Juice – 1 cup
  4. Sugar – 11/4 cup
  5. Freeze Dried Cranberry Powder– 2 tsp
  6. Cardamom Powder – ΒΌ tsp
  7. Ghee – 3 tbsp
  8. Nuts – Β½ cup (pepitas, crushed cashewnuts & pistachios)
Instructions
  1. In a bowl mix the corn flour, freeze dried cranberry powder and water well so that there are no lumps.
  2. Bring the Pom juice to a boil and add the sugar. Stir to mix the sugar and make sure it is totally dissolved.
  3. Add the cardamom powder and mix it in.
  4. Now slowly pour the corn flour slurry into the boiling liquid.
  5. Add half the nuts and keep stirring over a medium flame.
  6. In about 2-3 mins you will see the mixture getting gelatinous. Keep stirring for another 2-3 mins.
  7. As it gets even more reduced, add the ghee and mix it in. The mixture would get a shine now.
  8. Remove from flame and pour it in a deep greased tin and level it with spatula. Add the remaining nuts from above and press them from above.
  9. Let it rest at room temperature for another 1 hour.
  10. Cut into squares and serve.
Notes
  1. You can omit the cranberry powder; the color would probably be a little lighter than mine.
  2. You can omit the pom juice and use water instead and 2 drops of red gel food color.
  3. You can use other nuts like slivered almonds and watermelon seeds.
beta
calories
229
fat
2g
protein
1g
carbs
55g
more
My Friday Food Swings http://www.myfridayfoodswings.com/

2 Responses to Pomegranate & Cranberry Bombay Karachi Halwa

  1. As soon as Arvind saw this link in my post, he asked me to make it πŸ™‚ It’s his favourite dessert! Will the dessert last in the refrigerator for long? Thanks for sharing this Soma at the virtual potluck party πŸ™‚

    • Hey, Thanks K! Yes, it would last in the fridge easily for 5-7 days. And I kept it outside for two days, it got even chewier the second day and I love it that way! Reminds me of childhood πŸ™‚

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