A WFPB (Whole-Food Plant-Based) version of Karachi Halwa is a healthier twist on the traditional sweet, made without refined sugar, oil, or ghee, and focuses on whole, plant-based ingredients. This version might use alternatives like dates or coconut sugar for sweetness and arrowroot or tapioca starch for the jelly-like texture. Coconut milk or almond milk could replace ghee to add richness, while the halwa is still flavored with cardamom and garnished with nuts or seeds.The WFPB Karachi Halwa retains the classic chewy, jelly-like consistency but has a more subtle sweetness compared to the traditional version. The use of whole-food sweeteners gives it a natural flavor, with hints of caramel from dates or a light coconut flavor if coconut milk is used. It’s a slightly healthier but satisfying alternative, maintaining the signature nutty crunch from cashews or pistachios.iKarachi Halwa originated in Karachi (now in Pakistan) and is also known as Bombay Halwa in India. The halwa’s popularity spread throughout the Indian subcontinent, particularly among the Sindhi community. It’s often a festive treat, given as a gift during festivals like Diwali. Its unique, glossy appearance and firm, chewy texture make it a standout in the diverse world of South Asian sweets.

Ingredients
1 cup water
1/2 cup arrowroot powder (or tapioca powder)
1 1/2 cups date paste or 3 tbsp maple syrup (adjust to taste)
1/2 cup coconut milk (or any plant-based milk)
1/4 tsp ground cardamom (elaichi, elakkai)
2 tbsp ground cashews or pistachios
A pinch of turmeric powder (haldi, manjal podi)
Method
In a mixing bowl, combine the tapioca flour and water
Stir until smooth and lump free
Pour the starch mixture into a pan
Turn the heat on to low
Gradually add coconut milk, stirring constantly to avoid lumps
Once the mixture starts to thicken, add the maple syrup
Continue stirring on low heat to allow the mixture to become thick and glossy
Add the cardamom powder and optional colouring
Stir well to combine
Cook on low heat to achieve the desired consistency
Stir frequently until it has a jelly-like consistency
It must pull away from the pan edges and must feel slightly firm
Fold in half the crushed nuts, reserving the remaining for garnish
Pour the mixture into a lined or lightly greased square dish
Sprinkle the remaining nuts on top and press lightly
Cool to room temperature and refrigerate for at least one hour
Slice into squares and enjoy!