Karachi Halwa | Bombay Halwa | Corn flour Halwa Recipe
Karachi halwa is a quick sweet that tastes soft, mellow-y with glossy texture. This recipe is fool proof and even beginners can try.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: Indian
Servings: 12 pieces
Author: Sumana
- 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
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.
- 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.