As we celebrate the Jewish New Year, I reflect on the journey that has shaped my identity and traditions. From my childhood in Mumbai to my life today in New York City, Rosh Hashanah has always been a celebration rooted in community, gratitude, and food. Growing up in the Bene Israel community, I remember the warmth of two days spent in synagogue, the exchange of “Le Shana Tova” greetings, and the sharing of halwa, a sweet corn flour and milk dessert decorated with nuts. For me, the halwa was never just a treat but a symbol of togetherness, memory, and blessing for the year ahead.

Now a seasoned media professional with over two decades of experience in advertising, marketing, and public relations, I continue to carry these traditions forward in my kitchen, preparing halwa for friends and family. I adapted the traditional recipe by using China Grass (agar-agar) to make it quicker and lighter, while still keeping the same flavor of nostalgia. Through my Instagram, Splendour of India in New York, I share my passion for Indian-Jewish cuisine, blending cultures and honoring heritage. Just as my professional work bridges India, Israel, the U.S., and the UAE, my cooking bridges the past and present, reminding us that food and tradition remain among the most powerful ways to connect across communities.

This halwa, cherished by the Bene Israel community, is more than a dessert. I’s a sweet reminder of heritage, celebration, and connection, passed from one generation to the next.

1. Mix China Grass with little room temperature milk and set it aside.

2. Add sugar, cardamom powder, and saffron threads. Cook for 10 minutes or until few boils continue to stir.

3. Add China Grass to the mixture and cook for an additional 5 minutes on low flame.

4. Pour the hot mixture onto a tray and spread evenly.

5. Peel and chopped pistachios and almonds to decorate.

6. Let it cool and set. Cut into pieces and serve.