Bombay karachi halwa recipe | corn flour halwa | karachi halwa recipe

Bombay Karachi halwa is one of the easiest and most tasty halwa recipes made with very less ingredients. It has a chewy and glossy texture and is made with cornstarch. Cornflour halwa is made in red and orange color and topped with nuts and melon seeds. It is a quick halwa recipe that can be made within minutes without any complicated process and can be served as dessert on various occasions.

This festival season do make this delicious, melt-in-mouth peanut burfi and enjoy its mouth-watering and juicy taste along with friends and family

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Recipe video 

Bombay karachi halwa recipe | corn flour halwa | karachi halwa recipe

Author Nehas Cook Book

4 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Indian sweets

Cuisine Indian

Servings 8 pieces

Ingredients

 

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• ▢ 1 cup or 100 grms corn flour
• ▢ 2 cup water +1 cup water divided
• ▢ 2 cup sugar
• ▢ 8 tbsp or ½ cup ghee
• ▢ 1 tsp lemon juice
• ▢ ½ tsp cardamom powder
• ▢ 2 tbsp melon seeds
• ▢ 2 tbsp chopped cashews
• ▢ ½ tsp orange food color
• ▢ Garnish: pistachio slits and some melon seeds

Instructions

• In a bowl, add corn flour and water. Mix well till there are no lumps.
• Now in a pan, add sugar and water. Cook till the sugar syrup become slightly sticky.
• Then add lemon juice and mix well. It helps to avoid crystallization.
• Add cornflour mixture and keep stirring on low heat for 10-15 minutes. It will start becoming thick.
• Start adding ghee, 2 tbsp at a time, and keep stirring all the time.
• Add chopped nuts, cardamom powder, and orange food color. Add all ghee by now and keep stirring.
• The halwa will become thicker and leave the sides of the pan.
• Keep cooking the halwa on medium heat till it starts looking shiny.
• Transfer halwa mixture to a greased pan, and sprinkle more nuts on top. Press them down with a spoon.
• Let the mixture cool completely and then cut it into pieces and enjoy! Keep refrigerated.

Notes

• Corn flour and water ratio should be 1:2
• The addition of lemon juice avoids to crystallization of sugar.
• halwa absorbs added ghee and become glossy and transparent.
• Stop the addition of ghee when it releases from the sides of halwa.

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