Bombay halwa | Karachi halwa

Bombay halwa | Karachi halwa

Other names: Corn Flour Halwa, Mumbai halwa, Bombay karachi halwa

Ingredients for Bombay Karachi Halwa:

·       Corn flour / Corn starch - 1/2 cup

·       Sugar - 1 cup

·       Dry fruits - cashews, almonds, pistachio, raisin, pumpkin seeds (you can take any of your choice)

·       Water

·       Food colour

·       Cardamom powder / Elachi powder

·       Citric acid / lemon juice / tartaric acid / lemon salt

·       Ghee

Ingredients for Bombay Karachi Halwa

Corn Flour Mixture:

In a bowl take 1/2 cup corn flour & 1 cup of water, mix well without forming lumps.

Corn Flour Mixture

Preparation of Bombay Karachi Halwa Recipe:

1. Take a large kadai or non-stick pan to that add 1 cup sugar & 3/4 cup of water.

2. Allow the sugar to melt in the water and bring a syrup to boil.

Sugar syrup

3. Add food colour and cardamom powder to the syrup.

4. Pour the corn flour mixture into the boiling sugar syrup and stir continuously on low-medium flame.

5. Once the Bombay Halwa starts to thicken immediately add 1/2 tsp of lemon salt or any alternative.

Also keep stirring till the mixture thickens completely.

Add lemon salt to halwa

6. Eventually add  2 or 3 tbsp full of ghee and mix continuously.

(And whenever you feel like the halwa is sticking to pan add a spoon full of ghee to halwa.)

Add ghee and mix

Mix & cook continuously till all the ghee is absorbed and the halva turns glossy.

The halva will start turning translucent and silky, releasing ghee from edges.

7. Time to add chopped dry fruits & nuts to the Karachi Halwa.

Mix dry fruits & nuts to the Karachi Halwa

Continue to mix till Mumbai halwa start to form a thick lump halva like texture.

switch off the flame.

8. Grease a tray with ghee and transfer the Bombay Karachi halwa into a tray and spread & level it.

Bombay halwa | Karachi halwa

 At last, sprinkle some chopped nuts on top and let it set for 1 hour, then cut it into small cubes or into your desired shape and serve.

Bombay halwa | Karachi halwa

Tips & Notes:

·       You can use any colour of your choice.

·       Keep stirring continuously else lumps will be formed in the Corn Flour Halwa.

·       Add lemon juice for sure to prevent sugar from crystallisation.

·       Add ghee at regular intervals to avoid the halva stick to the pan and get a creamy texture.

·       Do not overcook as it may turn rubbery and chewy & also under cooking will make halwa taste raw and sticky.

·       Can be stored in refrigerator for up to 4 days.

Bombay halwa | Karachi halwa

You may also like the other quick healthy sweet recipe:

Mango Kesari

Til Laddu

You may also like Snacks recipe:

Chakralu

VegetableMalai Toast

Do try this Bombay halwa | Karachi halwa Recipe and let me know how did you liked it in the comments below.