Mixed Nuts and Rose Bombay Halwa is made with cornstarch or cornflour as we call in India. The specialty of this halwa is the use of rose syrup that gives this halwa an unique aroma and taste.
If you are fond of corn flour halwas, then you will love this one too. Cornflour or Corn starch is used to make this halwa, which is also called Bombay Halwa or Karachi Halwa. The cornflour that is sold in India is actually the corn starch which is a fine product and not the milled flour from corn
This mixed nuts and rose bombay halwa is very dear to me as it cooked after so much planning for the Thali Mega BM we had planned. I had more pictures of this halwa to be shared, now those have to wait.
When we met our BM friends for our BM 100th anniversary celebrations, we had these dried rose petals in the goodie bag. I was waiting for trying out some recipe with these dried roses. As always things are so hectic and you run around like a headless chicken when planning for a thali. I wanted to do a separate post for the Rose Syrup but forgot to click a final picture of the syrup and what was distilled was enough for the halwa.
So maybe next time I will have to plan for it. The whole thali was so delicious and the halwa was surely a highlight in the end. Can’t wait for us to share those thalis. Until then enjoy this halwa. And you can check my Halwa collection too.
This is the last one for this month BM#113 week 4 themed on traditional sweets.
Step By Step Pictures for making Bombay Halwa
Ingredients used to make Mixed Nuts and Rose Bombay Halwa
Cornflour is the main ingredient to make this halwa, enhanced with Rose Syrup.
This halwa is quite tricky and you have to be very quick in stirring the halwa. Since I was serving this as halwa, I didn’t worry about setting this as burfi.
PIN This for Later!
Mixed Nuts and Rose Bombay Halwa
For the Rose Syrup
- 1 cup Dried Rose Buds
- 1.5 cups Water
- 2 tsp Sugar
For the Halwa
- 1 cup Cornflour
- 1.5 cup Water
- 1 1/4 cup Sugar
- 1/2 Rose Syrup
- 4 tsp Ghee
- 2 tsp Mixed Nuts
For the Rose Syrup
- Wash the dried rose buds in enough water and drain it.
- Soak the dried buds in water for 10 mins.
- Bring the 1.5 cups of water to a boil.
- Add the drained buds and simmer for at least 30 mins, keep stirring in intervals.
- When you feel the buds are cooked well, add the sugar and stir to melt it.
- Cover with a lid and let the rose buds steep in well.
- Strain the water through a strainer and collect the water.
- I got about 1/2 cup thick rose syrup.
For the Halwa
- Mix together the cornflour and 1/2 cup water. Mix well to get a lumpless mixture.
- In a wide nonstick pan, add 1 cup water and sugar. Bring the water to a boil and let the sugar melt.
- When the sugar melts, simmer and slowly add cornflour mixture and quickly stir everything to mix well together.
- Here you got to be brisk as the mixture till solidify very quickly.
- Add the rose syrup and quickly mix together.
- Add ghee in batches as you keep stirring well.
- Ensure there are no lumps.
- Continue cooking until thick, glossy and translucent halwa is formed.
- Add in mixed nuts at this stage and pour into a greased bowl.
- Garnish with crushed rose petals and some more nuts.
- Serve hot or at room temperature.