Bombay Halwa

Introduction

Bombay Halwa is a delicious and popular Indian sweet dish made with pudding rice, ghee, sugar, cardamom powder, and nuts. It is a soft, creamy, and slightly sweet dessert that is perfect for any occasion. This recipe is easy to follow and can be made with ingredients that are readily available at most grocery stores.

Ingredients

For the Halwa

• 1 cup pudding rice
• 1 cup water
• 1 cup sugar
• 1/2 cup ghee
• 1/4 teaspoon cardamom powder
• 1/4 cup chopped nuts (almonds, pistachios, or cashews)

For the Garnish

• 1/4 cup chopped nuts
• 1/4 cup saffron strands
• 1 tablespoon milk

Instructions

1. Rinse the pudding rice in a fine-mesh sieve until the water runs clear.
2. In a large saucepan, combine the rinsed rice and 1 cup of water. Bring to a boil over medium heat, then reduce heat to low and simmer for about 15 minutes, or until the rice is cooked through and the water is absorbed.
3. In a separate saucepan, melt the ghee over medium heat.
4. Add the cooked rice to the melted ghee and stir to coat evenly.
5. Add the sugar and cardamom powder and stir to combine.
6. Cook over medium heat, stirring constantly, for about 15 minutes, or until the halwa thickens and becomes glossy.
7. Stir in the chopped nuts and remove from heat.
8. To garnish, heat the saffron strands in the milk until they dissolve. Pour the saffron milk over the halwa and stir gently.
9. Serve warm or at room temperature.

Tips

• For a richer flavour, use clarified butter (ghee) instead of regular butter.
• You can also add other chopped nuts or dried fruits to the halwa, such as raisins, chopped dates, or chopped apricots.
• If the halwa becomes too thick, add a little more water or milk to thin it out.
• Bombay Halwa can be stored in an airtight container at room temperature for up to 3 days.

Enjoy!

Additional Notes

• This recipe is a great way to use up leftover rice.
• If you don't have pudding rice, you can use long-grain white rice instead.
• Bombay Halwa is a popular dessert in India and is often served during festivals and special occasions.

This recipe is also a good source of protein, fibre, and vitamins.