A Bite of Luxury and Love
When I think of Diwali sweets, I think of color golden diyas, crimson rangoli, and the deep amber shine of Dry Fruit Halwa.
In my childhood home, this halwa was a once-a-year indulgence. My mother would prepare it in her heavy brass kadai on the day before Diwali, while the kitchen glistened with ghee and the air carried the fragrance of roasted cashews. I remember her saying, “Halwa is like gold it shines only when stirred with patience.”
We’d all wait by the stove, watching the mixture turn from milky white to a translucent golden sheet. When it was finally spread on a greased tray and sprinkled with pistachios, it looked like a pane of edible glass. The first bite was always chewy, nutty, and sweet with just a touch of ghee a flavor so rich, it felt like Diwali itself.
Even now, when I make it, that memory comes alive my mother’s bangles jingling as she stirred, my father sneaking a warm piece from the tray, and the sound of laughter echoing through our glowing home.
About This Recipe
Dry Fruit Halwa, also known as Karachi Halwa or Bombay Halwa, is a traditional Indian sweet famous for its chewy, translucent texture and nutty richness. It’s made from cornflour (or arrowroot), ghee, sugar, and dry fruits, resulting in a glossy halwa that looks as stunning as it tastes.
Unlike milk-based sweets, this halwa stays fresh longer, making it ideal for festive gifting and travel-friendly treats.
Recipe Details
Servings: 10–12 pieces
Prep Time: 10 minutes
Cook Time: 25 minutes
Setting Time: 2 hours
Ingredients
For the Halwa
½ cup cornflour (cornstarch)
2 cups water (for slurry)
1½ cups sugar
¾ cup water (for syrup)
¼ cup ghee (use more as needed)
¼ teaspoon cardamom powder
1 pinch saffron strands (optional, soaked in 1 tbsp warm water)
2–3 drops natural food color (orange or red, optional)
For the Dry Fruits
2 tablespoons cashews, chopped
2 tablespoons almonds, slivered
2 tablespoons pistachios, chopped
(You can also add melon seeds or raisins for variation.)
Step-by-Step Instructions
1. Prepare the Cornflour Slurry
In a bowl, mix cornflour with 2 cups of water until smooth and lump-free. Set aside.
(Tip: Stir just before using as the mixture tends to settle at the bottom.)
2. Make the Sugar Syrup
In a heavy-bottomed kadai, add sugar and ¾ cup water.
Stir over medium heat until the sugar dissolves completely and forms a clear syrup.
Add the saffron water and a few drops of food color, if desired.
3. Cook the Halwa Mixture
Lower the heat and gradually pour in the cornflour slurry, stirring continuously to prevent lumps.
As the mixture begins to thicken, add 1 tablespoon of ghee at a time.
Keep stirring patiently the mixture will turn glossy and start to leave the sides of the pan.
This process takes around 15–20 minutes.
(Tip: The halwa should look shiny, translucent, and stretchy that’s when you know it’s ready!)
4. Add Nuts and Flavoring
Mix in the chopped cashews, almonds, and pistachios along with cardamom powder.
Stir well and cook for another 2–3 minutes until everything is combined evenly.
5. Set and Cool
Grease a steel or glass tray with ghee.
Pour the halwa mixture into it and spread evenly with a spatula.
Smooth the top, sprinkle extra nuts, and let it rest for 2–3 hours at room temperature to set.
Once firm, cut into neat squares or diamond shapes with a sharp, greased knife.
Expert Tips for Perfect Halwa
Stir Constantly: Halwa thickens quickly — keep stirring to avoid lumps and ensure even cooking.
Ghee Gradually: Add ghee in intervals; this helps the halwa achieve its glossy finish and prevents sticking.
Texture Check: When the halwa turns transparent and pulls away from the sides, it’s perfectly cooked.
Nuts Variation: You can use roasted cashews, walnuts, or dried figs for a richer version.
Flavor Twist: Try adding rose water or a drop of kewra essence for a royal aroma.
Storage: Stays fresh for up to 10 days at room temperature, or longer when refrigerated.
Serving & Gifting Ideas
Pack square pieces of Dry Fruit Halwa in small butter-paper wrappers or festive boxes for gifting.
Serve it alongside Boondi Laddoo and Coconut Burfi for a complete Diwali dessert platter.
Warm slightly before serving to enjoy its soft, melt-in-mouth texture.
Closing Note
Making Dry Fruit Halwa is like watching alchemy in your kitchen a simple mixture of cornflour, sugar, and ghee transforms into a jewel-toned delicacy.
Each glossy piece holds the sweetness of memories, the crunch of celebration, and the shimmer of Diwali lights.
Every time I prepare it, I’m reminded of my mother’s patience, of the golden glow of diyas, and of how festival sweets are more than recipes they’re traditions passed down through love and time.
So this Diwali, take an hour to make this royal treat yourself.
As you stir, breathe in the aroma, feel the ghee coat your spoon, and remember — the real sweetness of a festival lies not in the sugar, but in the hands that make it. ✨
The Pinch of Masala 