📝 About This Recipe
A celebrated delicacy of the Bene Israel community in India, this vibrant cornstarch pudding is a testament to the fusion of Jewish dietary laws and local Konkan flavors. Often prepared for festive occasions like Rosh Hashanah or weddings, this 'glass halwa' is prized for its translucent, jelly-like texture and the warm fragrance of cardamom and saffron. It is a labor of love that transforms simple starch into a shimmering, chewy confection that melts beautifully on the tongue.
🥗 Ingredients
The Pudding Base
- 1 cup Cornstarch (Corn flour) (high quality, lump-free)
- 3 cups Water (divided into two portions)
- 2 cups Granulated Sugar (adjust slightly for desired sweetness)
- 1/2 cup Ghee (Clarified Butter) (melted; use vegan butter for a Parve version)
Aromatics and Color
- 1 teaspoon Green Cardamom Powder (freshly ground for best aroma)
- 1 pinch Saffron Strands (soaked in 1 tbsp warm water)
- 1 teaspoon Rose Water (culinary grade)
- 2-3 drops Edible Food Color (traditionally orange or bright pink)
The Garnish
- 10-12 pieces Raw Almonds (blanched and slivered)
- 10-12 pieces Pistachios (unsalted and slivered)
- 1/4 cup Cashew Nuts (halved or broken into small pieces)
- 1 tablespoon Melon Seeds (Magaz) (optional but traditional)
👨🍳 Instructions
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1
Grease an 8x8 inch square baking tin or a deep plate with a teaspoon of ghee. Set aside, as the halwa sets quickly once finished.
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2
In a medium mixing bowl, whisk together the cornstarch and 1 cup of room-temperature water until completely smooth with no lumps. Ensure the starch hasn't settled at the bottom.
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3
In a heavy-bottomed non-stick pan or a traditional 'kadai', combine the sugar and the remaining 2 cups of water. Bring to a boil over medium heat.
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4
Simmer the sugar syrup for 5-7 minutes until the sugar is fully dissolved and the liquid looks clear. You don't need a string consistency yet.
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5
Lower the heat to the minimum setting. Give the cornstarch slurry a final stir and slowly pour it into the sugar syrup with one hand while whisking constantly with the other.
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6
Continue to cook on low-medium heat, stirring vigorously. Within 5-10 minutes, the mixture will begin to thicken and turn translucent.
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7
Add 1 tablespoon of ghee at a time to the mixture. Wait for the halwa to absorb the ghee completely before adding the next tablespoon.
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8
Stir in the saffron water, food coloring, and cardamom powder. The halwa should take on a vibrant, glossy hue.
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9
Continue the process of stirring and adding ghee for about 25-30 minutes. The halwa is ready when it starts to pull away from the sides of the pan and forms a single, gelatinous mass.
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10
Add half of the nuts and melon seeds into the mixture and stir well to distribute them evenly.
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11
Perform a 'test': drop a small spoonful onto a plate. If it sets into a firm, non-sticky jelly after cooling for a minute, it is done.
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12
Quickly pour the hot halwa into the prepared greased tin. Use a greased spatula to smooth the top surface.
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13
Immediately sprinkle the remaining nuts and melon seeds over the top, pressing them down lightly so they adhere.
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14
Allow the halwa to cool completely at room temperature for at least 2-3 hours. Do not refrigerate while it is cooling as it may affect the texture.
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15
Once set and firm, cut into diamonds or squares using a sharp, greased knife and serve.
💡 Chef's Tips
Always use a heavy-bottomed pan to prevent the cornstarch from burning or sticking to the bottom. Constant stirring is the secret; if you stop, lumps will form almost instantly during the thickening phase. For a vegan/parve version, use a neutral-flavored coconut oil or vegan margarine instead of ghee. If the halwa feels too soft, cook it for another 5 minutes; it should have a 'bounce' when pressed. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
🍽️ Serving Suggestions
Serve at room temperature as a festive dessert after a traditional Shabbat meal. Pair with a cup of hot Masala Chai or spiced Indian tea. Serve alongside savory snacks like spicy 'Gathiya' or 'Sev' to balance the sweetness. Present on a silver platter for celebrations like Bar Mitzvahs or Hanukkah. Wrap individual squares in parchment paper to give as 'Mishloach Manot' during Purim.