A 105-year legacy: Hyderabad’s Jauzi Halwa which takes 16-hours to make

Jauzi Halwa displayed at Hameedi Confectioners in Hyderabad | Photo Credit: Special Arrangement

In Hyderabad’s Old City, where biryani’s aroma mixes with Moazzam Jahi Market’s chaos, a small shop holds a 105-year-old secret. Hameedi Confectioners serves Jauzi Halwa, a Turkish sweet that once charmed the last Nizam Mir Osman Ali Khan. This isn’t just dessert—it’s history in every bite.

In a fast-moving world, this tiny shop clings to tradition, dishing out nostalgia with every sticky, sweet bite. Inside, trays of nutty, saffron-laced halwa gleam amid the market’s bustle. Started by a young boy with big dreams, Hameedi Confectioners blends Ottoman richness with Deccani spice. Each spoonful tells of royal feasts and a legacy born from ambition.

A nameless stall set up in 1913

Picture this: it’s 1913, and a 15-year-old Turkish lad named Mohammed Hussain sets up a small, nameless stall in a then-remote corner of Hyderabad. With no proper roads or streetlights, he toils under flickering lamps, crafting sweets with recipes from his homeland.

Among them is Jauzi Halwa, a decadent concoction made from sprouted wheat flour, milk, saffron, ghee, and a mysterious spice— nutmeg, or “jouz” in Urdu, which gives the sweet its name. Word of its unique flavor spread like wildfire, reaching the ears of Osman Ali Khan, the last Nizam of Hyderabad. One taste, and the Nizam was smitten. He decreed the shop be named after his son’s nickname, “Hameedi,” and sent a letter with his royal seal — a framed treasure still displayed proudly in the shop today.

What makes it so special?

What makes Jauzi Halwa so special? It’s not just the ingredients — though the nutmeg, saffron, and generous lashings of ghee — create a rich, granular texture that melts in your mouth. It’s the labor of love behind it. Crafting a single batch takes 16 hours, with workers stirring in shifts to achieve its signature consistency. The halwa’s vibrant red hue, topped with cashews and edible silver foil, is a feast for the eyes, while its subtle spice notes — nutmeg, mace, and cardamom — dance on the palate. Unlike overly sweet desserts, Jauzi Halwa strikes a balance, lighter on sugar but heavy on flavor, making it a filling indulgence.

A quintal sold daily

Hameedi Confectioners’ legacy isn’t just about one sweet. The shop, now a Hyderabad institution, offers other delights like Badam ki Jaali and Motichoor Ladoo, but Jauzi Halwa remains the star. It’s a favorite at weddings and celebrations, with nearly a quintal sold daily. The shop’s unassuming exterior belies its royal pedigree, and customers don’t mind the modest ambiance when the reward is a bite of history.

Mazhar, Mohammed Hussain’s grandson, carries the torch today, ensuring the recipe remains unchanged. “We serve it with love, just like my grandfather did,” he says, grinning. That love, coupled with a spice-laden legacy, keeps Hameedi thriving amidst modern competition. For Hyderabadis and visitors alike, a trip to Hameedi for Jauzi Halwa isn’t just about satisfying a sweet tooth — it’s about savoring a piece of the city’s soul, one nutmeg-kissed bite at a time.

(The student is interning with The Hindu Hyderabad)

Published - May 28, 2025 06:22 pm IST