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Karachi Halwa
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5 from 1 vote

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
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Indian
Servings: 12 pieces
Author: Sumana

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. 
    Karachi halwa preparation step 1
  • Whisk well such that no lumps are retained in the mixture. Include food color and mix that as well. Keep aside till use.
    Karachi halwa preparation step 2

Method

  • In a pan add sugar and a cup of water. Cook it in medium till sugar dissolves. 
    Karachi halwa preparation step 3
  • When sugar syrup boils include the corn flour mixture while continuously stirring with other hand.
    Karachi halwa preparation step 4
  • 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.
    Karachi halwa preparation step 5
  • 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.
    Karachi halwa preparation step 6
  • 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.
    Karachi halwa preparation step 7
  • 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.