How to Make Arrowroot Halwa, for Navratri Upvas(Updated)

How to Make Arrowroot Halwa, for Navratri Upvas

Arrowroot halwa is one of the most delicious and inviting sweets that enjoys widespread popularity in India. It is often consumed during fasting and is commonly served as a dessert on festive occasions such as Navratri, Ekadasi, Mahashivratri, and Janmashtami.

This arrowroot halwa is also known as Tapkir halwa (arrowroot powder is also called Tapkir flour). This arrowroot halwa has a chewy and glossy texture.

In the market, arrowroot halwa or Tapkir halwa is sold very expensive. It is easy but time-consuming to make at home, but trust me; the final result is delightful and satisfying. Prepare this arrowroot halwa or upvas halwa using only a few ingredients easily accessible in most households.

The shelf life of this arrowroot halwa is very long; make it when you have time and enjoy it for a month or more.

Initially, I believed making this arrowroot halwa at home was difficult, but I was mistaken. Following some tips and tricks while making this halwa made it easy to make this arrowroot halwa at home. Once you try making it yourself, you may never feel the need to purchase it from the market again.

The key points to make glossy and chewy arrowroot halwa or Tapkir halwa at home:-

• Use three times more water than the amount of arrowroot powder.
• To prevent sugar from crystallizing, add lemon juice to the sugar syrup.
• Cook the syrup until it reaches one-string consistency.
• Add the sugar syrup in batches and stir continuously.
• Gradually add ghee to the halwa, allowing it to absorb the added ghee. Suggest using pure Amul ghee for best results.
• It turns glossy and transparent as it absorbs ghee. 
• Continuously stir the halwa for 25 to 30 minutes until it begins to release ghee and leaves the sides of the pan.
• Halwa is ready when you can stretch the mixture and roll it into a ball.

Follow the video and steps by steps instructions along with the photos and make this glorious halwa easily at home. For the arrowroot halwa recipe in Hindi, the video has subtitles.

This Navratri season, why not treat yourself and your loved ones to a delicious and flavorful farali halwa that melts in your mouth? Enjoy the juicy taste of this sweet dish with your friends and family, and make the festivities even more special.

Plus you can also have a look at our other collections:

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Indian Fasting Recipes – Rajgira Halwa, Farali Aloo Ki Sabji, Farali Pattice, Farali Dhokla, Rajgira Aloo Paratha, Sama Rice,

Indian Paratha Recipes – Sprouted Moong Paratha Recipe, Moong Dal Paratha, Mooli paratha, Whole Moong Paratha

Indian Desserts Recipe – Gajar ki Barfi, Til ki Barfi, Badam Coconut Barfi, Badam Rose Malai Barfi, Khajur ke Laddu

Indian Breakfast Recipes – Masala Upma, Moong Paratha, Methi Paratha, Methi Puri, Baked Beans Indian Style.

Indian Lunch Recipe – Methi Muthiya Curry, Soya Pulao, Bhindi Aloo Ki Sabji, Masala Chaas.

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How to Make Arrowroot Halwa, for Navratri Upvas(Updated)

Arrowroot halwa is one of the most delicious and inviting sweets that enjoys widespread popularity in India. It is often consumed during fasting and is commonly served as a dessert on festive occasions such as Navratri, Ekadasi, Mahashivratri, and Janmashtami.

This arrowroot halwa is also known as Tapkir halwa (arrowroot powder is also called Tapkir flour). This arrowroot halwa has a chewy and glossy texture.

In the market, arrowroot halwa or Tapkir halwa is sold very expensive. It is easy but time-consuming to make at home, but trust me; the final result is delightful and satisfying. Prepare this arrowroot halwa or upvas halwa using only a few ingredients easily accessible in most households.

The shelf life of this arrowroot halwa is very long; make it when you have time and enjoy it for a month or more.

Prep Time10 minutes mins

Cook Time1 hour hr 15 minutes mins

Resting time3 hours hrs

Total Time4 hours hrs 25 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: arrowroot bombay halwa, arrowroot halwa, arrowroot halwa sweet, arrowroot ka halwa, arrowroot powder halwa, arrowroot powder se halwa kaise banate hai, atta halwa, bombay halwa, bombay karachi halwa, farali halwa, halwa for Navratri, how to make arrowroot halwa, karachi halwa, recipe of arrowroot halwa, recipe of arrowroot halwa in Hindi, tapkir halwa, tapkir halwa nehas kitchen, upvas ka halwa

Servings: 1 Box

Ingredients

• 1 cup or 120 grams Arrowroot Powder
• 3 cups or 680 grams Sugar 
• 5 cups Water
• 7 tbsp or 110 grams Ghee
• ¼ tsp Cardamom powder
• pinch Orange Food Color or any color
• 2 tsp Lemon Juice
• 5 tbsp Pistachios or nuts of your choice

Instructions

• Add one cup or 120 grams of arrowroot powder and 3 cups of water in a mixing bowl.

  Tip*- Used 250 ml of measuring cup. Measure the remaining ingredients with the same cup. 
• Using a whisk, mix it well and keep it aside.
• Add three cups or 680 grams of sugar and 2 cups of water in a pan. 
• Stir well until the sugar dissolves completely, and let the sugar water boil. As it reaches a boiling point, add 2 tsp of lemon juice.

  Tip*- lemon juice will prevent the sugar from crystallizing.
• Discard any accumulated sugar scum.
• Cook the syrup to one string consistency and set aside.
• In another pan, stir and add the prepared arrowroot water. Cook over medium heat and stir continuously until the mixture thickens, which should take around 7 to 10 minutes.
• After 7 to 10 minutes, add a little sugar syrup to the mixture and keep stirring until the syrup is well absorbed.
• The mixture has absorbed the sugar syrup.
• Now again, add a little sugar syrup and stir. Repeat this process in 4 to 5 batches till the syrup is over.

  Tip* – Alternatively, add sugar syrup every 4 to 5 minutes.
• You will need 7 tbsp (110 grams of ghee). Add 1 tbsp of ghee and stir until the mixture absorbs the ghee.
• The mixture has absorbed the ghee well.
• Now again, add another 1 tbsp of ghee and stir until the mixture absorbs the ghee. Repeat this process until all the ghee is added and incorporated into the pan mixture.
• As you keep adding the ghee, the mixture will turn translucent.
• Stir and cook on a medium flame until the mixture leaves the pan's sides.

  Tip*- You will notice the mixture has released some ghee.
• After 10 minutes, the running texture of the mixture. 
• After 20 minutes, still, the mixture is not cooked well.
• After 30 minutes, the mixture has started to leave the sides of the pan. The halwa is ready and able to stretch and form a ball.

  Tip* – At this stage, giant bubbles will be visible in the mixture.  
• Add a pinch of orange color, ¼ tsp of cardamom powder, and 4 tbsp of chopped pistachios, and mix all the ingredients well.

  Tip* – Add nuts of your choice – melon seeds, cashew nuts, or any nuts.
• Transfer the halwa to a greased tray.
• Cool the halwa for a few hours. With a knife, clean the sides of the tray, remove from the tray, and cut them into pieces with a warm knife(it will not stick and cut fast).

  Tip*- Heat the halwa slightly, in case the halwa is stuck into the tray. 
• The shelf life of the halwa is one month. Store in an air-tight container and enjoy.

Notes

1. 1. Use three times more water than the amount of arrowroot powder.
   2. To prevent sugar from crystallizing, add lemon juice to the sugar syrup.
   3. Cook the syrup until it reaches one-string consistency.
   4. Add the sugar syrup in batches and stir continuously.
   5. Gradually add ghee to the halwa, allowing it to absorb the added ghee. Suggest using pure Amul ghee for best results.
   6. It turns glossy and transparent as it absorbs ghee. 
   7. Continuously stir the halwa for 25 to 30 minutes until it begins to release ghee and leaves the sides of the pan.
   8. Halwa is ready when you can stretch the mixture and roll it into a ball.

 

How to Make Arrowroot Halwa at Home Step by Step Photos

1. Add one cup or 120 grams of arrowroot powder and 3 cups of water in a mixing bowl. Tip*- Used 250 ml of measuring cup. Measure the remaining ingredients with the same cup. 
   
2. Using a whisk, mix it well and keep it aside.
   
3. Add three cups (680 grams) of sugar and 2 cups of water in a pan. 
   
4. Stir well until the sugar dissolves completely, and let the sugar water boil. As it reaches a boiling point, add 2 tsp of lemon juice. Tip* – lemon juice will prevent the sugar from crystallizing.
   
5. Discard any accumulated sugar scum.
   
6. Cook the syrup to one string consistency and set aside.
   
7. In another pan, stir and add the prepared arrowroot water. Cook over medium heat and stir continuously until the mixture thickens, which should take around 7 to 10 minutes.
   
8. After 7 to 10 minutes, add little sugar syrup to the mixture and keep stirring until the syrup is well absorbed.
   
9. The mixture has absorbed the sugar syrup.
   
10. Now again, add a little sugar syrup and stir. Repeat this process in 4 to 5 batches till the syrup is over. Tip* – Alternatively, add sugar syrup every 4 to 5 minutes.
    
11. You will need 7 tbsp (110 grams of ghee). Add 1 tbsp of ghee and stir until the mixture absorbs the ghee.
    
12. The mixture has absorbed the ghee well.
    
13. Now again, add another 1 tbsp of ghee and stir until the mixture absorbs the ghee. Repeat this process until all the ghee is added and incorporated into the pan mixture.
    
14. As you keep adding the ghee, the mixture will turn translucent.
    
15. Stir and cook on a medium flame until the mixture leaves the pan’s sides. Tip*- You will notice the mixture has released some ghee.
    
16. After 10 minutes, the running texture of the mixture. 
    
17. After 20 minutes, still, the mixture is not cooked well.
    
18. After 30 minutes, the mixture has started to leave the sides of the pan. The halwa is ready and able to stretch and form a ball. Tip* – At this stage, giant bubbles will be visible in the mixture.  
    
19. Add a pinch of orange color, ¼ tsp of cardamom powder, and 4 tbsp of chopped pistachios, and mix all the ingredients well. Tip* – Add nuts of your choice – melon seeds, cashew nuts, or any nuts.
    
20. Transfer the halwa to a greased tray.
    
21. Cool the halwa for a few hours. With a knife, clean the sides of the tray, remove from the tray, and cut them into pieces with a warm knife(it will not stick and cut fast). Tip*- Heat the halwa slightly, in case the halwa is stuck into the tray. 
    
22. The shelf life of the halwa is one month. Store in an air-tight container and enjoy.
    

Notes

1. Use three times more water than the amount of arrowroot powder.
2. To prevent sugar from crystallizing, add lemon juice to the sugar syrup.
3. Cook the syrup until it reaches one-string consistency.
4. Add the sugar syrup in batches and stir continuously.
5. Gradually add ghee to the halwa, allowing it to absorb the added ghee. Suggest using pure Amul ghee for best results.
6. It turns glossy and transparent as it absorbs ghee. 
7. Continuously stir the halwa for 25 to 30 minutes until it begins to release ghee and leaves the sides of the pan.
8. Halwa is ready when you can stretch the mixture and roll it into a ball.

FAQs

Conclusion

In this arrowroot halwa recipe, we have shared how to make glossy and chewy arrowroot halwa, also known as Tapkir halwa, at home with all the tips and tricks. Watch the video, follow every step and instruction shared with a photo, and make this delicious, rubbery, market-style halwa at home. The shelf life of this arrowroot halwa is very long; make this halwa when you have time and enjoy it for a month or more. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.