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Bombay Karachi Halwa Recipe | Corn flour Halwa Recipe

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. You can enjoy it warm or chilled. The combination of corn flour, sugar, ghee, nuts and cardamom brings a perfect balance of sweetness and aroma to this sweet.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings15 pieces
AuthorSharmilee J

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.
Nutrition Facts
Bombay Karachi Halwa Recipe | Corn flour Halwa Recipe
Amount Per Serving (100 g)
Calories 613 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 26mg9%
Sodium 8mg0%
Potassium 74mg2%
Carbohydrates 122g41%
Fiber 1g4%
Sugar 100g111%
Protein 2g4%
Vitamin C 0.1mg0%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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