This corn flour halwa is my long pending cooking project. Though I am not a huge fan of sugary sweets, occasionally I crave for halwa (remember almond halwa). This Karachi halwa looks similar to wheat halwa texture-wise which used to be my child hood favorite. Wheat halwa is somewhat similar in texture and looks but taste is completely different. Those who find lack of time in making wheat halwa, they can easily whip up Bombay halwa and relish. A kind of negotiation..What say?
Karachi halwa is a fool proof recipe. When the ingredients quantities are accurate, the recipe turns perfect in first attempt for sure. If you are a person who can easily bear stirring for 30 minutes, then this halwa is for you.
I would like to quickly give few points to remember before beginning this recipe.
- Cornflour tends to settle down at the bottom, so mix it thoroughly. Before adding it to sugar syrup, give a nice stir to ensure nothing is sticking at the bottom.
- Ghee should be added to halwa mixture at regular intervals while stirring, till the mixture doesn’t stick any more.
- After transferring final halwa mixture to tray, let it rest 30 minutes and set to perfect shape. You can then proceed to make pieces.
- Never leave the pan unattended while stirring halwa. This is very important in most halwa recipes.
Watch the video:
Karachi Halwa | Bombay Halwa | Corn flour Halwa Recipe
Ingredients
- 1/2 cup Corn flour
- 1.5 cup Water
- 3 drops Food color of your choice
- 5 tbsp Ghee
- 1 tsp Lemon juice
- 1/4 tsp Cardamom powder
- 1/ 4 cup Cashews( broken)
- 2 tbsp Almonds broken optional
For sugar syrup
- 1.25 to 1.5 cups Sugar
- 1 cup Water
Instructions
Preparation
- Take cornflour in a wide bowl and add 1.5 cups of water to it.
- Whisk well such that no lumps are retained in the mixture. Include food color and mix that as well. Keep aside till use.
Method
- In a pan add sugar and a cup of water. Cook it in medium till sugar dissolves.
- When sugar syrup boils include the corn flour mixture while continuously stirring with other hand.
- Cook it in low flame with constant stirring. The mixture begins to thicken. Then add lemon juice and continue cooking. When mixture turns glossy, add 1 tbsp ghee.
- The ghee is completely absorbed by the halwa mixture. Again add 1 tbsp of ghee and continue stirring. This process is to be repeated till all the ghee is used up. Next include cardamom powder, broken cashews and mix well as you cook.
- Finally the halwa mixture forms a lump and leaves the pan. It's the time to switch off and transfer to ghee greased tray. Let it rest for half an hour and then cut in to pieces.
- Soft, glossy textured corn flour halwa is ready to serve.
Notes
- The corn flour should be combined well with water. There should be no lump.
- You can use any food color of your choice.
- The sugar should be dissolved completely and come to boil. No need to check consistency.
- Constant stirring is mandatory, otherwise the mixture sticks to bottom.
- When halwa mixture turns glossy and leaves the pan without sticking, it's right time to switch off.
- It takes just 30 minutes to set, you can make pieces after it's resting time.
- If you cook longer, the halwa turns bit elastic. So keep an eye.
A big hit at home
Simple yet very delicious .
Thankoos for the recipe :))