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Bombay halva
Cashew and pistachio nuts and the flavour of cardamom are used in this Indian sweet.
What you need
- 350 g caster sugar
- 300 ml water
- 8 cardamom pods
- 175 g cornflour
- 175 ml water for mixing with cornflour
- 100 g unsalted butter, diced
- juice of 1 lemon
- 100 ml cold water, mixed with the lemon juice
- 50 g shelled cashew nuts, chopped
- 50 g shelled pistachio nuts, chopped
Method
Place the sugar, the measured water and cardamom pods in a heavy based pan. Heat over a low heat until sugar has dissolved. Occasionally brush down the sides of the pan with a pastry brush dipped in water. Bring the mixture to the boil. Boil rapidly for 10 min.
Mix the cornflour with enough water to form a paste. Add to the syrup, stirring continuously over a medium-low heat untl the mixture becomes very thick.
Add the butter and stir until melted. Mix in the lemon juice and water. Bring very slowly to the boil, stirring constantly until the mixture is very thick.
Remove from the heat. Mix in the nut. Pour into a buttered shallow 18 cm/7in square tin. Allow to cool. Chill until set.
To serve, cut into diamonds.
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Preparation 5 minutes Cook 25 minutes Waiting » 1 hour Chill 60+ Total 1 ½ hours -
Energy 212 kcal/serving Fat 9.79 g/serving Carbohydrates 543.06 g/serving Glycaemic Index 63 Glycaemic Load 21.65 
Serving suggestion
Decorate with shelled pistachio nuts.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 887 | 1050 | 10475 | 8350 |
| Energy (kcal) | 212 | 251 | 2500 | 2000 |
| Protein (g) | 1.36 | 1.61 | ||
| Carbohydrate (g) | 34.2 | 40.5 | 345 | 275 |
| Fat (g) | 8.27 | 9.79 | 95 | 70 |
| Fat (saturated) (g) | 3.67 | 4.35 | ||
| Fibre (g) | 0.57 | 0.68 | ||
| Sodium (mg) | 3.59 | 4.24 | ||
| Salt (equivalent) (g) | 0.01 | 0.01 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 49.1 | 58.1 | 800 |
| Vitamin B-12 (µg) | 0.01 | 0.01 | 1 |
| Vitamin B-6 (mg) | 0.07 | 0.08 | 2 |
| Vitamin C (mg) | 1.53 | 1.81 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.28 | 0.34 | 10 |
| Zinc (mg) | 0.30 | 0.36 | 15 |
| Calcium (mg) | 8.21 | 9.71 | 800 |
| Folate (mcg) | 4.81 | 5.70 | 200 |
| Iron (mg) | 0.44 | 0.52 | 14 |
| Magnesium (mg) | 14.5 | 17.1 | 300 |
| Niacin (mg) | 0.10 | 0.12 | 18 |
| Pantothenic acid (mg) | 0.07 | 0.08 | 6 |
| Riboflavin (mg) | 0.02 | 0.02 | 1.6 |
| Phosphorous (mg) | 38.2 | 45.2 | 800 |
| Thiamin (mg) | 0.04 | 0.05 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible cardamom pods or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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