Tuesday, 13 September 2016

Bombay Halwa/Karachi Halwa/Corn Flour Halwa

Hello Friends,

Today,  I am going to share a very easy and tempting halwa – Bombay Halwa/Corn Flour Halwa/Karachi Halwa. This halwa has a beautiful and glossy texture, nice crunchy nuts hidden inside the halwa, along with ghee gives it an extraordinary taste. You can use any food colour of your choice; here I have used yellow food color for the halwa. Do try out this super tempting and lovely halwa and post your comments here. Meanwhile do check out other interesting Halwa recipes here and other tempting Indian traditional Sweets here.

Here’s how to make Bombay Halwa with step by step photos…


Ingredients

Corn Flour
½ cup
Water
1 ½ cup
Sugar
1 ½ cup
Food Colour[red/yellow/orange]
One big pinch
Ghee
8 tbsp
Cashew nuts
20 chopped
Cardamom/Elachi
2-3 crushed
Lemon Juice
1 tsp
Preparation Time: 10 minutes     
Cooking Time: 40 minutes
Serves: 5-6

Method

Add corn flour to a bowl.


Add 1 ½ cup of water to the corn flour and mix really well without any lumps.


Now add the food colour to the corn flour mixture and mix well. Keep it aside.


Add one cup of water to a pan, add 1 ½ cup of sugar to it. Boil it until the sugar melts completely and becomes slightly thick. No need to check for any string consistency. Add the lemon juice, mix well, switch off the stove and keep it aside.


Heat a heavy bottomed vessel and add the corn flour mixture to it. 


Keep stirring and cook it on medium flame. It will start to turn really thick, at this point switch off the stove. [Very important: Keep stirring to avoid  lumps]


Add the sugar syrup slowly to the corn flour mixture, about ¼ cup or 3 tbsp at a time and mix really well. Similarly add the sugar syrup to the corn flour slowly little by little and mix well.


After adding all the sugar syrup, switch on the stove and keep it in medium flame. Slowly add ghee to the halwa and stir it continuously.


Slowly add rest of all the ghee and cook for at least 15-20 minutes or until it leaves the sides of the pan.


The halwa will be one big mass, which will slide easily from one side of the pan to the other.

At this stage add the cardamom powder, broken nuts and mix really well. The halwa will look glossy and transparent.


To check the halwa consistency, take about 1/2 tsp of halwa and place it in a plate, use your hand and start rolling it [be careful it will be hot], it will easily roll into a ball.

Now switch off the stove. Transfer the halwa to a ghee greased plate or bowl.


Let it cool down completely, cut the halwa to required shape using a knife.


Super delicious, tasty and tempting Karachi Halwa is ready to be enjoyed. Store it in airtight containers and enjoy.


Thank you all for visiting my space, please come back again for more delicious, tempting and traditional recipes from my kitchen.

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Have a great day and enjoy.



Until then I am signing off…


1 comment:

  1. I have been wanting to make this for so long... really looks good...

    ReplyDelete

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar

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