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Warm, fragrant, and indulgent, Bombay Halwa is a classic Indian halwa that melts in your mouth. This cherished family dessert is prepared during festivals, religious occasions, and winter celebrations.
Grease an 8x4-inch loaf pan lightly with a bit of ghee and set aside.
In a medium bowl, whisk cornstarch with 1 cup water until smooth and lump-free. Set aside.
Combine sugar and 1.25 cups water in a heavy nonstick pan. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil and continue cooking until the syrup reaches a one-string consistency (about 7–8 minutes).
Turn heat to low. Gradually whisk in the cornstarch mixture, stirring constantly to avoid lumps. Cook on low, stirring, for 8–10 minutes until translucent and glossy.
Add ghee one tablespoon at a time, stirring continuously. Continue adding and stirring until the mixture thickens and leaves the sides of the pan (about 10–12 minutes further).
Stir in cardamom powder, lemon juice, rose water, orange food color (if using), and chopped cashews. Mix well and cook for 2 minutes on low.
Pour the halwa into the prepared pan and smooth the top with a spatula. Let cool for at least 2 hours until set, then slice into pieces and serve warm or at room temperature.
