Chik-cha halwa, a nutty, coconutty sweet scented with cardamom and saffron, is eaten by India's Bene Israel community to celebrate the Jewish new year, Rosh Hashanah. It's a simple recipe with just a few ingredients, but it's big on flavor and easy to make!
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What is chik-cha halwa?
Chik-cha halwa is a creamy sweet treat made by simmering coconut milk with cornstarch and sugar. It is flavored with cardamom and, sometimes, nutmeg and saffron. The thickened coconut milk is poured into a simple mold, like a baking dish, to set, then cut into squares for serving.
This unique sweet comes from the Bene Israel community, one of three distinct Jewish communities in India.
Judaism is believed to be one of the earliest foreign religions to have arrived in the Indian subcontinent - more than 2,000 years ago, by some accounts. Those early migrants were merchants. In the centuries since more Jews arrived, including some who were fleeing Portugal and Baghdad fearing religious persecution, and yet more during the Holocaust.
The migrants assimilated effortlessly into the country's secular fabric, while preserving their unique identity. The number of Jews in India is believed to have peaked mid-20th century at nearly 50,000. But that number has dropped steadily over the decades since following the formation of Israel and subsequent immigration. Today, India's Jews number under 5,000 - a tiny drop in a nation of a billion-plus people. But this community has never been invisible; over the centuries its members have made significant contributions to the arts, Bollywood and to business.
The Bene Israel are the largest group of Jews in India with an estimated 3,000 members, and they reside largely in Bombay. You won't find Jewish restaurants in the city, but if you're lucky enough to have a Jewish friend in Bombay, as I was, you might get a chance to sample some of their unique cuisine that draws upon local ingredients like fish, rice and coconut.
Like chik-cha halwa.
This halwa reminds me a lot of a coconut-based sweet that my Goan stepmom made, but it stands apart for the use of cornstarch: an ingredient not often used in traditional Indian cuisine. I read somewhere that in the past wheat - soaked for days - was used to thicken the halwa, and it's likely the cornstarch is a more recent modification.
This is a simple recipe. If you try it, and I hope you do, make sure you take your time stirring and allowing the coconut milk to thicken for a firm, easily sliceable halwa. You may need to make it a couple of times before you get the perfect texture, but even your misses will be delicious.
Ingredients
- Coconut milk. Use canned coconut milk and stir the milk once before using.
- Oat milk. The oat milk adds creaminess and a little more complexity to the flavor. You can skip this and substitute with more coconut milk.
- Cornstarch. Cornstarch helps thicken the pudding so you get a sliceable consistency for the halwa.
- Pure vanilla extract: This adds more depth and complexity to the flavor.
- Spices: Cardamom and saffron, popular Indian dessert flavorings, add warmth and heavenly aroma.
- Nuts: Use a mix of nuts, like roasted almonds, cashews and pistachios, or use just one kind.
How to make chik-cha halwa
Place sugar, cornstarch and oat milk in a heavy-bottomed saucepan.
Whisk together until smooth, then add the coconut milk and whisk again. Place the saucepan over low heat. Continue whisking until the mixture begins to thicken. There could be some small lumps but don't worry, they will disappear.
Stir in the cardamom, saffron and vanilla and whisk them in.
As the mixture thickens, stir in the nuts and continue to whisk.
In 10-15 minutes the mixture will be very thick - if you scoop up a bit with the whisk it should cling to the whisk and not drop off. Turn off the heat. Scoop out the chik-cha halwa mixture into a baking dish or cake pan lined with parchment and then greased.
Smooth the top - I do this by pressing lightly on it with another piece of parchment paper. Scatter more nuts over the top and press them into the halwa with your fingers. Once the halwa has cooled down, cover with cling wrap and refrigerate several hours so it continues to firm up. Slice into squares and serve.
Chik-cha halwa FAQs
Absolutely! Add another cup of coconut milk to the recipe and skip the oat milk.
The cornstarch is pivotal for thickening the halwa so you can slice it. If you want to use less you won't be able to slice the halwa in squares, but you can just scoop it into a bowl and eat it with a spoon. It will still be delicious.
The halwa can become lumpy if you don't whisk it continuously. This does take some time and patience, but don't neglect this step - it is pivotal for the creamy texture of chik-cha halwa.
There can be two reasons for this: you didn't give it enough time to thicken adequately when cooking, or you didn't give it enough time to cool down in the refrigerator before slicing. I recommend cooling for eight hours or longer.
If nut-free, use pumpkin seeds or melon seeds instead.
Refrigerate the chik-cha halwa for up to a week. For longer storage freeze for up to three months. Thaw before serving.
More Indian vegan sweets
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Recipe card
Chik-Cha Halwa
Ingredients
- 1¼ cups cornstarch
- ¾ cup sugar
- 1 cup oat milk
- 14 oz coconut milk (stir before using)
- ¼ teaspoon saffron
- 1 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- ¼ cup nuts (roasted almonds, cashews, pistachios and walnuts are all good choices. You can use just one kind or a mix).
Instructions
- Place sugar, cornstarch and oat milk in saucepan. Whisk together until smooth, then add the coconut milk and whisk again. Place the saucepan over low heat. Continue whisking until the mixture begins to thicken. There could be some small lumps but don't worry, they will disappear.
- Stir in the cardamom, saffron and vanilla and whisk them in. As the mixture thickens, stir in the nuts and continue to whisk. You can reserve some nuts to scatter over the top of the halwa, if you wish.
- After 10-15 minutes of whisking the mixture will be very thick - if you scoop up a bit with the whisk it should cling to the whisk and not drop off. Turn off the heat. Scoop out the chik-cha halwa mixture into a baking dish or cake pan that has been lined with parchment and then greased.
- Smooth the top - I do this by pressing lightly on it with another piece of parchment paper. Scatter more nuts over the top and press them into the halwa with your fingers. After the halwa has cooled down, cover with cling wrap and refrigerate several hours so it continues to firm up. Slice into squares and serve.
Nutrition Information
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Hiroshi says
Hello. Is it possible to make this with oat milk only and no coconut milk or is it absolutely necessary to thicken it? And could another starch like tapioca or cassava work as well or only cornstarch? I can't tolerate that much cornstarch or coconut milk, sadly. Thank you, Hiroshi
Vaishali Honawar says
You can use tapioca starch, it will work very well!
Debbie says
I was reading the recipe and there was no mention of coconut milk being used in the instructions, only the oat milk. Is it one or the other or use both?
Vaishali says
Right after the oat milk, add in the coconut milk. Thanks!