Custard Powder Halwa Recipe

Custard Powder Halwa is a traditional dessert that is a perfect balance of richness and glossy finished cubes served during festive seasons like Diwali, Navratri etc. It is made from basic pantry ingredients, including custard powder, sugar, and ghee. It has a vibrant golden hue, making it attractive and mouth-watering at the same time.

When I talk about Custard Powder Halwa, it is one of the most beautiful culinary accidents I can recall in my cookery experience. It is that innovation that I created in my kitchen, letting tradition meet convenience without too much fuss.

Jump to:

• About Custard Powder Halwa
• Custard Powder Halwa Ingredients
• How to make Custard Powder Halwa Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Custard Powder Halwa

This recipe is beginner-friendly and can be made in minutes. You can serve this as a festive treat, a last-minute friend visit, or simply because you are craving something sweet. This soft, chewy halwa sets perfectly and can be cut into different shapes as pleased.

This simple show stealer halwa can leave you asking for more. The ghee in the recipe adds richness and a melt-in-the-mouth texture. The custard powder brings out the subtle fruity hint and the yellow glow. Sugar plays its role well, and the cardamom adds its flavor to this traditional halwa.

This recipe requires patience as you need to stir the halwa continuously until it is all combined into a mass. You can serve this delicacy with some evening snacks or bite one down to satisfy your sugar cravings.

One fine afternoon, after lunch, I had a sudden craving for halwa and I was looking around the kitchen, I found a packet of custard powder, lying in there, waiting to be noticed.

I recalled my childhood days when Appa would get each one of us a piece of Bombay halwa, and the way we relished each bite with those little hands. I was not sure if custard powder could do justice but I was game.

I grabbed the custard powder, sugar, and ghee and did my little research before wearing my chef’s hat. And ta-da. It was done. It was soft, glossy, and reminiscing my childhood memories. I cut them into cubes and garnished them with cashews.

So if you are looking for a quick, easy, and simple recipe for your sugar craving or to serve your guests, Custard powder halwa is the ultimate.

Custard Powder Halwa Ingredients

• Custard powder – I have used store-bought. Mix the sugar and powder well so there are no lumps in them.
• Sugar – Use quality sugar so there are no impurities. Melt it perfectly with custard powder.
• Ghee – Ghee helps from sticking to the pan and gives you a glossy finish.
• Cashews – The best way to garnish these sweet cubes. You can replace cashews with Badam as well.
• Cardamom powder – It adds flavors and aroma to the halwa. You can omit it if you don’t like the flavor of cardamom. I have used homemade powder. You can choose store-bought.

Why This Recipe Works

• Quick and easy – Made under 30 minutes.
• Beginner friendly with minimal ingredients
• Customize with different essence
• No artificial colors added.
• Shelf life is longer compared to other sweets.

Similar Recipes

• Carrot halwa
• Bread Halwa
• Badam Halwa
• Wheat Halwa
• Asoka Halwa

How to make Custard Powder Halwa Step by Step

1.Take custard powder and sugar in a pan, add 2 cups of water.

2.Whisk it well to avoid lumps, mix well till sugar completely dissolves, we are doing all this off the stove. Grease a tin / plate with ghee and keep it ready. Heat the pan and keep stirring.

3.Keep stirring in low flame. Stir continuously to avoid lumps. It will first start to form glossy here and there, then fully glossy. Add a tablespoon of ghee at this stage.

4.Add cardamom powder. Then it will start to thicken. Keep on stirring  until you see the halwa texture.

5.Once it is thick and comes together as a whole mass and starts to leave the sides of the pan add remaining ghee, cashews , mix well and switch off. Now transfer the mixture to a ghee greased plate. Let it to set at least for an hour then cut into squares and enjoy.

6.Once it is thick and comes together as a whole mass and starts to leave the sides of the pan add fried cashews and switch off. Now transfer the mixture to a ghee greased tin. Let it to set at least for an hour then invert , cut into squares and enjoy.

Garnish each square with cashews.

Expert Tips

• Pan to use – This helps in preventing the mass from sticking to the bottom. Also ensures even cooking.
• Add ghee gradually – Add ghee gradually not all at once. It absorbs better and also improves texture.
• Stir continuously – This step is important to avoid lumps. This ensures a smooth, uniform consistency.
• Mass ready – Once the mixture leaves the sides of the pan, it is ready to set.
• Grease the plate – Add a bit of ghee on the plate and rub it around the plate. This helps in molding later.
• Cool completely – Let the halwa set and cool completely before cutting them into shapes that you desire.
• Additional color – You can saffron strands for additional color.

Serving and Storage

Serve at room temperature as a festive celebration or a sweet treat. You can cut them into squares or diamond shapes after they are cooled completely. You can add cashews or any other nut for garnishing. This pairs well with chai and a sweet bite after meals.

You can store it in an airtight container for 2-3 days if you reside in cooler regions. If you wish to refrigerate, this sweet can stay good for up to 5 days. Remove it from the fridge before serving for a softer texture.

Avoid freezing as it may turn rubbery and lose its texture. If you are storing in multiple layers, you can place parchment paper or butter paper between pieces and stack accordingly to prevent sticking.

FAQS

1.My halwa did not set properly. What went wrong?

This happens when the mixture is not cooked well. It takes time to reach the consistency. Rushing doesn’t help. Ensure you are cooking till the mixture is thickened and leaves the pan. Set it on a well-greased plate.

2.Can I reduce the amount of ghee?

Yes, you can but ghee is essential for texture, shine, and gloss. You can reduce a little from the mentioned quantity otherwise it might affect the halwa’s softness and glossy finish.

3.Can I make this halwa without sugar or use jaggery instead?

This recipe is curated with sugar as an ingredient for both sweetness and creating its structure. Jaggery may not serve the same purpose and there might be a change in setting the halwa.

4.How do I know when the halwa is done?

Once the halwa leaves the sides and the mixture comes together as a single mass, it is an indication that it is done. You can turn off the stove and set it on a well-greased plate.

5.Can I add nuts or dry fruits?

Yes, you can. You can play around with your favorite dry fruits. Slightly roast them for a textured crunch.

If you have any more questions about this Custard Powder Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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