3 Sweet Halwa Recipes- My baby blog turns 1 today !

Recipes and step by step instructions on how to make3 sweet halwas, easy Indian dessert recipes
Microwave Bombay Halwa (green in the foreground),Kesar Pista Mahim Halwa (yellow and made with saffron and semolina) Rose Mahim Halwa (made with all purpose flour and rose essence)

A HUGE THANKS to you all, as my baby blog turns one! It is so encouraging to see that Indfused has had over 10,000 visitors,been viewed about 25,000 times and in over 90 countries.

Encouragement and Gratitude are the two words that come to mind, as I write today. I have been blessed to have encouragement and support all along, from my parents and siblings, my in laws, friends, my husband and children.

The Bombay Halwa (the green one in the picture) brings back memories of Aai, my mother. It was her favorite halwa and my recipe is adapted from her cookbook, Ruchi, published in Marathi. My memory dates back to when I was a young teenager and was fascinated by the halwa. I furiously wrote down the recipe. Aai said that the ingredients were simple enough but perfecting the cooking time for the halwa is learned with practice as it depends on many factors like the temperature, humidity in the air, etc…She would perfect the recipes and give lots of tips on how to replicate them.

Her happiness and compliments when her friends, students or I could reproduce one of the recipes, was so genuine and heartfelt! Pappa, my father, always knew how to make us feel special and when I first started cooking, he would cheer me on saying that I had the magic touch! I always carry my parents’ love and blessings in my heart, confident that I will always have it, unconditionally.

My in laws live in Mahim and the 2 varieties of Mahim Halwa remind me of the confidence my father and mother in law had in my cooking skills even when I entered their home as a young bride. That was simply because they knew that my mother was an expert at cooking 🙂

My husband and children have always rallied around me, helping me with my cooking classes and my blog and take their jobs as critics, very seriously! So you can rest assured all the recipes have passed a rigorous taste test 🙂

Last but not the least, a special thanks to all my friends and family! The biggest reward in becoming a blogger for me has been the new friends I have gained in the blogging circle. I am learning so much from you all. Your encouraging likes and comments and awards keep me going….which reminds me that I have not acknowledged the recent awards…..but I promise I am truly grateful for them!

In India, a box of these halwa sweets were given as gifts. The two halwas juxtapose well in texture too-the Bombay Halwa is famous for its chewy texture while the Mahim or ice Halwa is famous for its thin sheets of crisp texture. The halwa was separated by layers of wax paper, so I have tried to create the look. I made small batches of the halwa as I knew that I wanted to make 3 different type, and also knew that I would be consuming most of it. But you can easily double or triple the recipe. Cooking times will vary according to the quantity and the individual microwave.

So here are the recipes-

Bombay Halwa in the microwave !

Makes 6 to 8 pieces



  • 1/8 cup corn starch
  • 2 teaspoons ghee, divided
  • 3/8 cup sugar
  • ½ cup water
  • Food color. I used McCormick 2 drops of yellow and 1 drop of green food coloring.
  • ½ teaspoon cardamom powder
  • 1 tablespoon cashew nut pieces
  • ½ teaspoon lemon juice

How to make the Halwa-

  1. In a microwave safe bowl, combine the cornstarch, one teaspoon of the ghee, sugar and water. Stir well to remove all lumps.
  2. Microwave the mixture on high for 3 minutes.

    #easy step by step #microwave recipe for #Indian #dessert #recipe for #Bombay #halwa
    Step 1- After 3 minutes in the microwave
  3. Stir well. Add the food color, cardamom powder and cashew nut pieces and combine well again. Microwave for 30 seconds, stir and microwave again for 30 seconds.
  4. Add the lemon juice and the remaining 1 teaspoon ghee and stir well. Microwave for 30 seconds.
  5. Remove mixture onto parchment paper. Cover with another piece of parchment paper and roll mixture with a rolling pin.

    #easy step by step #microwave recipe for #Indian #dessert #recipe for #Bombay #halwa
    Roll between two sheets of parchment paper.
    Halwa ready in 4 1/2 minutes:) Yum!
  6. Let cool. Cut into squares and serve!

Tips/ Notes-

  • I found that using a heat proof silicone spatula worked very well for stirring the mixture.
  • The mixture is ready to be rolled when it does not stick to a wooden spoon.

    #easy step by step 3recipe for the #quick #microwave #Indian #dessert #recipe for #Bombay #halwa
    Close up of the translucent Bombay Halwa

Keasr Pista Mahim Halwa.

Makes 4 to 6 squares


  • 1/8 cup + 1 teaspoon ghee
  • 1/8 cup fine semolina
  • ½ cup whole milk
  • ½ cup sugar
  • A small pinch of saffron strands ,warmed and crushed
  • ½ teaspoon cardamom powder
  • 2 to 3 drops of yellow food coloring
  • About a tablespoon of thinly sliced almonds and pistachios, combined.

To make the Mahim Halwa-

  1. Combine the 1/8 cup ghee, semolina, milk and sugar and stir well so there are no lumps. Stir on low heat until it starts simmering.

    #Mahim Halwa or Ice Halwa #easy step by step 3recipe for the #quick #microwave #Indian #dessert #recipe for #Bombay #halwa#easy step by step 3recipe for the #quick #microwave #Indian #dessert #recipe for #Mahim or #Ice #halwa
    Step 1 Mahim Halva
  2. Add the crushed saffron and the cardamom powder and keep stirring for about 5 minutes or until the mixture starts to pull away from the sides of the pan.

    #easy step by step # recipe for #Indian #dessert #recipe for #Mahim or Ice #halwa
    Step 2
  3. Add the food coloring and stir for another 5 minutes or until the mixture moves with your spoon while stirring. Add the 1 teaspoon of ghee.

    #easy #step by step # recipe for #Indian #dessert #recipe for #Mahim or Ice #halwa
    Step 3 – Mahim or Ice Halwa
  4. Remove from heat and spread on a sheet of parchment paper. Top with another sheet of parchment paper.
  5. Roll as thin as you can or want. Remove the upper sheet of parchment, sprinkle the nuts, cover with the parchment again and lightly roll so the nuts stick to the halwa.

    #easy #step by step # recipe for #Indian #dessert #recipe for #Mahim or Ice #halwa
    Rolled between 2 sheets of parchment and topped with nuts
  6. Remove upper parchment. Cut into squares (or hearts)

    #easy #step by step # recipe for #Indian #dessert #recipe for #Mahim or Ice #halwa
    Can almost taste it! The most difficult part is waiting for 24 to 48 hours:)

Tips/ Notes-

  • This halwa needs to dry for 24 to 48 hours. If it is hot and/or humid, you can cover and leave it in the refrigerator to dry.

Pink, rose flavored Mahim Halwa

Makes 4 to 6 squares


This is made very similarly but with 3 major differences. This uses all-purpose flour instead of semolina and dries within minutes. Also this has a crisp crunch to it whereas the semolina recipe has a slight chewy texture.


  • 1/8 cup all-purpose flour or maida
  • 1/8 cup +1 teaspoon ghee
  • 1/8 cup whole milk
  • ¼ cup sugar
  • 2 to 3 drops rose essence
  • 2 drops red food coloring
  • ½ teaspoon cardamom powder
  • 1 tablespoon thinly sliced almonds and pistachios combined.

To make the Rose Mahim halwa-

  1.  Combine the all-purpose flour, 1/8 cup ghee, milk and sugar and heat it over low heat. Stir well to avoid any lumps.
  2. When it starts to simmer, add the rose essence, red food coloring and the cardamom powder. Stir well to combine.
  3. When the mixture starts pulling away from the sides of the pan and forms into a soft ball, about 5 minutes on low, add the ghee and stir well.
  4. Remove the mixture from the heat and roll the  ‘dough’ between two sheet soft parchment paper to about 1/8 inch thickness.
  5. Add the sliced nuts and roll lightly over the parchment paper, so the nuts stick to the halwa.
  6. Cut into squares. Let it cool for a few minutes.

Hope you enjoy these triple treat halwas from my kitchen! I am partying with them at Fiesta Friday hosted by Angie and co hosted this week by Judi and Petra . Do join the party and be ready to be dazzled by these amazing bloggers and their creativity!

With love,



80 thoughts on “3 Sweet Halwa Recipes- My baby blog turns 1 today !

Add yours

    1. Thank you Nandini. I always remember that when I first made my blog public, I was so happy that someone had liked it-and it was you!:)


  1. Congratulations on one year anniversary. I still have about 7 months to on this one although this is blog 2 the newest one. I have been blogging for years now.


  2. Simply awesome!! I couldn’t imagine Bombay and Mahimi Halwa can be made at home.
    You make it so easy for all of us, but I am sure there is lot of hard work behind it.

    Liked by 1 person

  3. What an exciting milestone to have reached! Congratulations!
    I wasn’t aware there of how many different types of halva there were and how different they are in texture. They all sound so good, I don’t know where to start 🙂

    Liked by 1 person

    1. Thank you so much Naina! I have streamlined the recipes so they are super easy to make. We don’t get these halwas here either but we do get other burfis . Thank you so much for the compliment!


    2. Thank you so much Naina! I have streamlined the recipes (finding shortcuts is my specialty:), so they are easy to make.


  4. I love anniversaries because they are always happy occasions. Congrats on yours Sandyha – one year is a milestone but at the same time a beginning 🙂 Thanks so much for sharing 3 varieties of halwas – I especially like the rose flavored one. Happy Fiesta Friday!


    1. Thanks Judy! I agree with you about this being just the beginning and also realizing that there is so much to learn in the blogging world! The best part has been making friends and parties like Fiesta Friday give me an opportunity to meet so many new friends. I hope to continue with my blog an dour friendship for years to come!

      Liked by 1 person

  5. Congratulations!! It’s a big milestone to celebrate. I wish I can be there with you to celebrate. Know why? So I can taste all the wonderful and pretty halwa! 🙂

    Liked by 1 person

  6. Hi: I love Bombay Halwa and was excited to see your super easy recipe. I am unable to find ‘Corn Starch’ in local stores – Only find yellow corn flour. Any suggestions? Thank you for all your lovely recipes 🙂

    Liked by 1 person

    1. Jyothi,
      I am not sure where you live but if you can get corn starch at your grocery store, you should be able to get corn starch. I got a box of Argo brand cornstarch, in the flour/baking section of the grocery store.
      I know there is a similar recipe using arrowroot powder but I have never made it, so not sure of the texture.
      Hope you find cornstarch. Do let me know.


      1. Thank you for your quick response Sandhya. I live in the Boston area. I checked few grocery stores and I only found the yellow kind. I tried making this with the Indian corn flour (Makki ka Atta) and it was a disaster 🙂

        I will look for the brand you mentioned. Does it stay White Starch?

        Liked by 1 person

      2. Jyothi, I live in the Boston area too. Market Basket, wegmans , Shaws all carry them. The Argo cornstarch box / container is yellow and generally in the baking aisle next to the flours.
        Hope you find it!


    1. Thank you so much Clare! I am so glad to have found your wonderful and very inspirational blog too. You are an amazing writer and I look forward to reading more of your posts! Congratulations to you and wishing you continued success with the books and the blog!

      Liked by 1 person

  7. Reblogged this on Indian and Indian Fusion Cooking in America and commented:

    Dear friends and family,
    I cannot believe Indfused will be two next week!
    I am so glad that so many of you felt encouraged to try the Mahim and Bombay Halwas after reading these easy recipes and for letting me know how much you loved them.
    As I thank you all for your continued support, I am contemplating what to make for the blogiversary next week. Any ideas? Do let me know.


    1. Thank you Seena! This halwa is from my first anniversary. Indfused is now two, so I posted the Paan truffles for the second anniversary.
      I am so glad you visited. Gives me a chance to visit your blog too.


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