Corn Flour Halwa is a soft sweet with a lovely shine on the outside and a nutty crunch inside. This is also known as Karachi Halwa. This traditional dessert is often made during special occasions. Its smooth texture and rich flavor make it a favorite among many sweets. You can enjoy it warm or chilled. The combination of sugar, ghee, and cardamom brings a perfect balance of sweetness and aroma to the dish.
This halwa recipe is easy to make using simple pantry ingredients. It doesn’t require complicated steps or equipment. The process involves simmering a 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.
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About Corn Flour Halwa
Corn Flour Halwa is a classic Indian sweet made by cooking corn flour in sugar syrup until it forms a glossy, jelly-like texture. This recipe gives a smooth, melt-in-the-mouth feel. This sweet is popular in many Indian households, especially during festivals like Diwali and special occasions. It is often cut into squares or diamond shapes once set, making it easy to serve.
This recipe is easily customizable. You can try this recipe with different flavors, such as rose or kewra essence. You can also customize the nuts and adjust the sweetness and color of the halwa to your preference. The bright colors and rich taste makes it an appealing dessert for all ages. It can also be served warm or chilled, depending on personal preference.
This halwa recipe is simple and doesn’t take much time. It is one of those sweets that looks festive and rich without needing too many ingredients. It’s one of those sweets that brings back memories of childhood, sweet shops, and festive gifting. This halwa also works well for small get-togethers or family functions, as it can be made in bulk and stored easily.
Corn Flour Halwa Ingredients
- Corn flour – This is the key ingredient. It gives the halwa its gummy and chewy texture. It is whisked with water to make a smooth mixture without lumps.
- Water – Used in two parts, one for dissolving sugar and the other to mix with corn flour, helping in smooth cooking.
- Food color – Optional, used to give the halwa vibrant traditional colors like orange or red. It gives that celebration vibe.
- Sugar – Adds sweetness and creates the syrup base. The sugar dissolves completely to form a sticky syrup that thickens the halwa.
- Ghee – Adds richness and flavor to the halwa. It gives the sweet a smooth and shiny gloss finish.
- Cardamom powder – Adds a fragrant aroma and subtle spice that complements the sweetness of the dish.
- Cashews – Add crunch and nuttiness to the halwa. Use finely chopped cashews, as they blend well and also make cutting easier.
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Why This Recipe Works
- It’s an easy and quick recipe made with simple pantry ingredients.
- This recipe can be customized with different colors, flavors, and nuts to suit your taste preference.
- The crunchy nuts add a nice contrast to the chewy halwa.
- No complicated steps – beginner-friendly and foolproof.
- Needs very little prep time – ready in under 30 minutes.
- Great for festivals, parties, or even as a quick sweet fix.
- A festive sweet treat loved by all ages.
How to make Corn Flour Halwa Step by Step
1.Take corn flour in a mixing bowl, add 1 and 1/2 cups of water and whisk it well to avoid lumps. Then add food color and mix well. Keep aside.
2.In a pan preferable nonstick, take sugar and add 1 cup of water. Allow it to boil and wait till the sugar completely dissolves and become slightly thick. No need to check for any string consistency but make sure the syrup is sticky.
3.Then add the corn flour mixture, keep stirring in low flame. Stir continuously to avoid lumps while adding. It will first start to form glossy here and there.
4.Then it will start to thicken and form glossy texture here and there. Keep on stirring until you see the halwa texture. Now add ghee and cardamom powder.
5.Once it is thick and comes together as a whole mass and starts to leave the sides of the pan add fried cashews and switch off. Now transfer the mixture to a ghee greased plate. Let it to set at least for an hour then cut into squares and enjoy.
Serve chilled or warm.
Expert Tips
- Nonstick pan – Using a nonstick pan helps prevent the halwa from sticking or burning. It makes stirring easier and cleanup much quicker.
- Low flame & stir – Keep the flame low and stir continuously to cook the halwa evenly without lumps and get a smooth, glossy texture.
- Food color – Add liquid food color directly into the mixture for even coloring. For powdered colors, mix them in a little water first to avoid lumps and patchy colors.
- Chop nuts – Finely chop cashews so they mix well into the halwa and make cutting the set halwa cleaner with smooth edges.
- Pour quickly – Transfer the cooked halwa immediately onto a greased plate or tray to prevent uneven setting and rough surfaces.
- Sugar syrup – Ensure the sugar is completely dissolved before adding the corn flour to avoid grainy texture and lumps.
- Cardamom – Freshly crushed cardamom seeds add a fresh, fragrant aroma that enhances the taste of the halwa.
Serving and Storage
Corn Flour Halwa can be served warm for a soft, melty texture or chilled for firmer blocks. Store leftovers in an airtight container in the refrigerator. It stays fresh and tasty for up to 3 days. Reheat gently if you prefer it warm again.
FAQS
1.Can I use other nuts instead of cashews?
Yes, almonds or pistachios can be used, but finely chop them for smooth cutting.
2.What if lumps form during cooking?
Keep stirring continuously on low flame, if lumps form, whisk vigorously to smoothen.
3.Can I skip the food coloring?
Absolutely, the halwa tastes great without color. Food coloring is optional for appearance.
4.How thick should the syrup be?
It should be sticky but no need for string consistency, just ensure sugar dissolves and syrup thickens slightly.
5.Can I use custard powder instead of corn flour?
Yes, custard powder works well and adds flavor.
6.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 Corn Flour Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Corn Flour Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Corn Flour Halwa Recipe | Karachi Halwa Recipe
Ingredients
- 1/2 cup cornflour
- 1 and 1/2 cups sugar
- 1 cup + 1 and 1/2 cups water
- 2 tablespoon ghee
- 1/4 cup cashews
- 1/4 teaspoon cardamom powder
- 1 tiny pinch food colour
Instructions
- Take cornflour in a mixing bowl, add 1 and 1/2 cups of water and whisk it well to avoid lumps.
- Then add food color and mix well. Keep aside.
- In a pan preferable nonstick, take sugar and add 1 cup of water.
- Allow it to boil and wait till the sugar completely dissolves and become slightly thick. No need to check for any string consistency but make sure the syrup is sticky.
- Then add the corn flour mixture, keep stirring in low flame. Stir continuously to avoid lumps while adding. It will first start to form glossy here and there.
- Then it will start to thicken and form glossy texture here and there. Keep on stirring until you see the halwa texture.
- Now add ghee and cardamom powder.
- Once it is thick and comes together as a whole mass and starts to leave the sides of the pan add fried cashews and switch off.
- Now transfer the mixture to a ghee greased plate.
- Let it to set atleast for an hour then cut into squares and enjoy.
- Serve Corn Flour Halwa chilled or warm.
Notes
- Nonstick pan – Using a nonstick pan helps prevent the halwa from sticking or burning. It makes stirring easier and cleanup much quicker.
- Low flame & stir – Keep the flame low and stir continuously to cook the halwa evenly without lumps and get a smooth, glossy texture.
- Food color – Add liquid food color directly into the mixture for even coloring. For powdered colors, mix them in a little water first to avoid lumps and patchy colors.
- Chop nuts – Finely chop cashews so they mix well into the halwa and make cutting the set halwa cleaner with smooth edges.
- Pour quickly – Transfer the cooked halwa immediately onto a greased plate or tray to prevent uneven setting and rough surfaces.
- Sugar syrup – Ensure the sugar is completely dissolved before adding the corn flour to avoid grainy texture and lumps.
- Cardamom – Freshly crushed cardamom seeds add a fresh, fragrant aroma that enhances the taste of the halwa.
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