Karachi Halwa is a soft chewy sweet that looks glossy and rich but it is actually very simple to make at home. It has that jelly like texture which melts in mouth with small crunch from the nuts. This sweet is also called Corn flour halwa or Bombay Halwa and it is one of the most loved sweets during festival season. The combination of corn flour, sugar, ghee, nuts and cardamom brings a perfect balance of sweetness and aroma to this sweet.
This halwa tastes mildly sweet and not very heavy to eat. The smell of cardamom and the soft texture makes it so good. You can serve this warm or even chilled, both ways it tastes really nice. I like how just few ingredients like sugar, ghee and corn flour can turn into such a rich sweet in very less time. It gives that same feel like shop halwa but made fully at home with love and care.
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About Bombay Karachi Halwa
Bombay Karachi Halwa is an Indian sweet made with corn flour, sugar, ghee, nuts and cardamom. It is one of the simple sweets but looks very rich with its shiny finish. This recipe has that soft and slightly chewy texture that is very different from normal halwas. It is quite famous in North India but now made everywhere in India.
This traditional sweet is often made during special occasions. Its smooth texture and rich flavor makes it a favorite among many sweets. This halwa recipe is easy to make using simple pantry ingredients. It doesn't require complicated steps or equipment.
The process involves simmering corn flour sugar mixture into a glossy, soft sweet treat. Nuts add a delightful crunch to the soft texture. It is colorful and inviting. It makes a great treat to serve during celebrations or to gift to loved ones.
The corn flour gives that elastic chewy texture and helps the halwa to hold its shape. The sugar syrup gives the right sweetness and helps to set the halwa properly once cooled. Ghee gives soft finish and nice glossy look while cardamom gives that sweet aroma that spreads all around when it is cooking.
It has that perfect shine from ghee and bright color which makes it look very tempting. You can customize this recipe like how you want, add some mixed nuts on top like almonds or pistachios for extra crunch. It stays soft for many days and good to serve quickly when someone comes. I usually make this halwa during festivals or when guests come home.
Karachi Halwa Video
Corn Flour Halwa Ingredients
- Corn flour - I have used corn flour as the main base. It gives the chewy shiny texture that makes this halwa special. You can use arrowroot flour also but it will not give same stretchy feel.
- Sugar - I used white sugar for sweetness and also to help halwa to set properly. You can reduce sugar a little if you like mild sweet taste.
- Water - I have used water to mix corn flour and also to make sugar syrup. It helps to make smooth texture without any lumps. You can use plain room temperature water.
- Ghee - I have used homemade ghee for this. It gives nice aroma and glossy finish. This also helps halwa to become soft and not sticky. You can use store one also.
- Nuts - I have used finely chopped cashews and almonds. You can even add pistachios.
- Cardamom - I just added cardamom powder for aroma and flavor.
- Food color - I add few drops food color to make this halwa look bright. You can skip this or use saffron water for natural color.
Why This Recipe Works
- This recipe is easy to make and uses ingredients available at home.
- It has soft and chewy texture that taste very rich but not heavy.
- You can make it in short time for any festival or special occasion.
- It stays good for few days so it is nice to prepare ahead.
- This recipe is a good option when you want quick sweet without much effort.
Similar Recipes
How to make Bombay Karachi Halwa Step by Step
1.Take ½ cup corn flour in a bowl, add 1 cup water to it.
2.Whisk it well without any lumps and set aside.
3.Grease a tin with ghee and keep it ready.
4.To a pan add 1 and ½ cups sugar with 1 and ½ cups water.
5.Whisk well for the sugar to dissolve completely.
6.It starts to boil.
7.Whisk the corn flour water well as corn flour might settle at the bottom.
8.Add it to the pan.
9.Keep stirring continuously to avoid lumps. It will start to thicken in few minutes like this. Add few drops food color at this stage. Keep stirring for 20 minutes in low flame.
10.Keep stirring in low flame. It will start to thicken and form glossy texture.
11.This is after 20 minutes of stirring.
12.We need 3 tablespoon ghee in total. Add 1 tablespoon first stir well until it is absorbed.
13.Add the remaining 2 tablespoon ghee in intervals and keep stirring.
14.It will start to leave the sides of the pan and feel non sticky. Ghee will also start to ooze out.
15.At this stage add 2 tablespoon cashews and 1 tablespoon almonds along with ¼ teaspoon cardamom powder.
16.Stir well until thick and non sticky like this.
17.Immediately transfer to the greased pan.
18.Level it up on the top with a spatula. Let it set for 2 hours.
19.Invert gently.
20.Cut into small squares.
21.Bombay karachi halwa is ready!
Expert Tips
- Pan type - I have used a nonstick pan so it will not stick much when stirring. You can use heavy bottom pan also but stir continuously.
- Flame - I usually keep low flame from start till end, this helps the halwa to cook slowly and get nice glossy texture.
- Ghee - I just add ghee in small parts once halwa starts thickening. This adds shine and makes it easy to remove from pan later.
- Setting time - You can pour mixture quickly when it turns thick and glossy. If you wait too long it starts setting inside pan itself.
- Cardamom use - I used freshly crushed cardamom for real aroma. It gives that sweet smell which makes halwa taste more pleasant.
Serving and Storage
Serve this as dessert after meal or with snacks during tea time. This goes well with savory snacks like murukku or mixture. You can serve it warm when freshly made or keep it in fridge and serve chilled.
Store leftover halwa in airtight container. It stays fresh for two days outside and almost a week if kept in fridge. Warm it slightly before eating if you like soft texture.
FAQS
1.Can I skip food color?
Yes, you can skip food color but halwa will be dull in color but taste will stay same.
2.What if lumps form during cooking?
Keep stirring continuously on low flame, if lumps form, whisk vigorously to smoothen.
3.Can I use milk instead of water?
You can replace little water with milk for richer taste but then you must store it in fridge.
4.Why my halwa is not setting?
It might be undercooked or water may be more. Cook till it leaves sides of pan and becomes thick.
5.How long can corn flour halwa be stored?
It can be refrigerated for up to five days in an airtight container.
If you have any more questions about this Bombay Karachi Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Bombay Karachi Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Bombay Karachi Halwa Recipe | Corn flour Halwa Recipe
Ingredients
- ½ cup corn flour
- 1 cup water
- 1 and ½ cups sugar
- 1 and ½ cups water
- ¼ teaspoon cardamom powder
- 3 tablespoon ghee
- 2 tablespoon cashews
- 1 tablespoon almonds
Instructions
- Take ½ cup corn flour in a bowl, add 1 cup water to it.
- Whisk it well without any lumps and set aside.
- Grease a tin with ghee and keep it ready.
- To a pan add 1 and ½ cups sugar with 1 and ½ cups water.
- Whisk well for the sugar to dissolve completely.
- It starts to boil.
- Whisk the corn flour water well as corn flour might settle at the bottom.
- Add it to the pan.
- Keep stirring continuously to avoid lumps. It will start to thicken in few minutes like this. Add few drops food color at this stage. Keep stirring for 20 minutes in low flame.
- Keep stirring in low flame. It will start to thicken and form glossy texture.
- This is after 20 minutes of stirring.
- We need 3 tablespoon ghee in total. Add 1 tablespoon first stir well until it is absorbed.
- Add the remaining 2 tablespoon ghee in intervals and keep stirring.
- It will start to leave the sides of the pan and feel non sticky. Ghee will also start to ooze out.
- At this stage add 2 tablespoon cashews and 1 tablespoon almonds along with ¼ teaspoon cardamom powder.
- Stir well until thick and non sticky like this.
- Immediately transfer to the greased pan.
- Level it up on the top with a spatula. Let it set for 2 hours.
- Invert gently.
- Cut into small squares.
- Bombay karachi halwa is ready!
Video
Notes
- Pan type - I have used a nonstick pan so it will not stick much when stirring. You can use heavy bottom pan also but stir continuously.
- Flame - I usually keep low flame from start till end, this helps the halwa to cook slowly and get nice glossy texture.
- Ghee - I just add ghee in small parts once halwa starts thickening. This adds shine and makes it easy to remove from pan later.
- Setting time - You can pour mixture quickly when it turns thick and glossy. If you wait too long it starts setting inside pan itself.
- Cardamom use - I used freshly crushed cardamom for real aroma. It gives that sweet smell which makes halwa taste more pleasant.
Ramya Venkateswaran
Looks yummy
Rumana Ambrin
It looks superb...
Divs
yummm! cute and vibrant halwa!
sara
If I use 1/4cup flour mean tel me how much sugar and water sharmi
SHARMILEE J
Sugar - 1/2 and 1/4 cups
Water - 1/2 + 3/4 cup
sara
Thank U sharmi
Uma Chandrasekar
Is corn flour same as corn starch ?
SHARMILEE J
Not really sure but guess its the same....please check and buy as I am not very sure
Priya Santhosh
Works perfect with corn starch too. Tried with corn starch and came out well. Thanks Sharmi.
Sasikala Sreedhar
Tried and came out very well... First it appeared as if I have added more water but sometimes came out tasty..thanks
Simran
Wow!! never imagined it could be this easy. Will try this soon 🙂
thanks
Absolutely Serendipitous
Hi,
I have been checking the recipes on your website and I must say they are amazing. I'm totally hooked on them.
Thivi ashok
HI I tried this halwa yesterday.its comes out awesome taste.my hubby and daughter likes very much.thank u
Aparna Raghavan
Planning to try this recipe, kaju katli n Mysore pak for diwali.. So tempting to give an attempt 🙂
Food Lover
if i cook the halwa for longer will it become chewy. i buy a chewy halwa and it is amazing.
Aparna Raghavan
Tried this today n came out very well.. Everyone liked it n Halwa was over in 3 hours 🙂
Gayathri Sivakumar
I have got yellow corn flour. Can I use that to make this halwa?
SHARMILEE J
Yes you can use that....
Mohanapriya J
Hi Sharmi,
I am a frequent visitor to your blog... I like all your recipes... especially the way you present them..it's certainly a visual delight i wud say.... keep rocking... i tried this corn flour halwa today... the taste is good..but i did not get that glossy texture 🙁 i was stirring it for a long time in low flame to see if i could get it... but no luck... any idea what could have gone wrong so that i can correct it next time... thanks!
SHARMILEE J
Not really sure...because cornflour by itself gives a glossy finish after getting cooked along with sugar.....
Jeya
Hey mohanapriya, May be u shld use corn starch instead of regular corn flour..
Sharmi, as usual tempting recpie 🙂
boggarapu sravani
This recipe is made with corn starch ( fine powder) that is how we get glossy halwa. corn flour (grainy texture) results in halwa which looks like rawa kesar halwa. I made this disaster by using corn flour. Will definitely try it next time with corn starch. Thanks for the recipe.
harini
hi sharmi, i made this halwa,came out superb.just like urs.thanks for the recipe.
laila baloch
my halwa is not chewy yet it is bit sticky and liquid like please somebody help me help me what do i do now ?? I prepared first time and did the same as shown above it is still in refrigerator i dnt know what to do with it. Please help me pleaseeee???
SHARMILEE J
I think it is undercooked, you can just cook for few more mins and see
laila baloch
thank u so much . Halwa is now good by cooking it more mins thank u sooo much 🙂 u r so lovely :*
Haripriya
I did this halwa today... its texture s gud but taste s not so gud... the raw flavour of corn flour remains the same... how to check whether the halwa s cooked well... how long will it take corn flour to cook?.. pls suggest. .
SHARMILEE J
If the consistency is correct and if you have cooked it correctly then there should be no raw smell...I guess it is undercooked?!
raveen
Hello sharmila
wonderful recipe and we did the same in a jiffy. Taste is good.forgot to add ghee and added in the tray , when still hot.we mixes it after adding ghee and set the same in the refrigerator for 30 minutes.
Thanks for sharing this wonderful recipe
Kirthiga
Can we use any other flour instead of cornflour?
Nadhilah Qisthina
Hi Sharmi! I would say your recipe with those steps are great! Gonna try to make halwa next time, im so excited! I hope it will be as easy as what is written here, thank you ?
U NARESH 2014
Thanks for nice easy receipe
Karishma Kumari
Hi Sharmi, i tried the and all went well except that it took whole evening and night in the fridge to set. is it the usual time taken or did i somewhere go wrong with the recipe?
SHARMILEE J
If you had switched off a bit early then it will take time to set as it will be goey....otherwise it gets set soon
julie_chris
Hi,
I tried this out and my halwa is still opaque and not glossy and transparent. What do I do?
SHARMILEE J
I am really not sure was the sugar syrup in the correct stage?
SHARMILEE J
If it is cooked properly then it should be edible, else keep cooking for few more mins
Unknown
Hi sharmi,the recipe is awesome. Thanks
akshay khanna
Sharmi shall we prepare cornflour halwa the same way we prepare custard powder halwa
SHARMILEE J
Yes you can...
Agila
I did mistake in sugar syrup before thick consistency I have added corn flour ..i didn't get glossy ...then it's total waste huh?
SHARMILEE J
No no just keep cooking...even if its goey it will taste good only
ibrahim khaleelulla sk
can i use mango pury into this halwa.. please tell me the procedure
SANGEETHA
Hi ms sharmilee, if I use 1 cup of corn flour, how much water, sugar and ghee shall be added. Tq
SHARMILEE J
Please double the ingredients
Geeta Pawar
Hello Sharmilee I tried this halwa yesterday...it was good in taste but not so rubbery in texture...pls guide
Unknown
Hello Sharmilee I tried this halwa today...it came out very well all our family members loved it thankyou so much 🙂
Unknown
Hi Sharmee, can you pleasae tell me what is the shelf life of this halwa ? Should it be stored in fridge or outside at room temperature
SHARMILEE J
Keep in room temperature for a day after that you can refrigerate but it leaves out a little water if stored in fridge...keeps well for 3 days in total
Lubna Moin
Hello Ma'am I tried this recipe today it was yummm...thankyou so much for sharing.
Unknown
I tried this but didn't get that transparent. I used brown sugar, is it due to that?
SHARMILEE J
May be because of brown sugar...
Uthraa Venkatesan
Can I use yellow corn flour for the same recipe?
SHARMILEE J
Yes you can
Akshitha
I tried it today but the halwa got hardened.. its not spongy instead it got hardened like stone.. can u please say y tht happened?
Sharmilee J
If the halwa is overcooked then it becomes like that
Nicy
It came out well. Could you please tell me adding lemon juice or essence will enhance the taste. Which essence is used?
Sharmilee J
Not really sure of lemon juice but essence you can use any of ur favorite flavour like rose, orange etc
Janani
It came out so well and had been appreciated by all, especially the consistency