Bombay Karachi Halwa Recipe - Just 10 Mins & New Way | Corn Flour Halwa with Tips & Tricks

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds provide crunch without allergens.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Vanilla extract can mimic floral notes.

In a large bowl, take 1 cup corn flour and 3 cup water.

Using a whisk, mix well making sure there are no lumps. Keep aside.

In a large kadai, take 2½ cup sugar and ½ cup water.

Stir and cook until the sugar dissolves completely.

Transfer the corn flour mixture to the kadai and mix well.

Keep stirring until the mixture is well combined with the sugar syrup.

Continue to stir until the mixture starts to thicken.

Add 2 tbsp of ghee and continue to mix until the ghee is well absorbed.

Keep adding ghee in batches until it is completely absorbed.

Once the mixture turns glossy (after 30 minutes), add ½ tsp red food color and mix well.

Add 2 tbsp cashew and mix well.

After 40 minutes, the mixture will turn super glossy.

Add 1 tsp more ghee and continue to stir until the mixture releases ghee.

Transfer the halwa mixture to the tray.

Sprinkle few chopped nuts and level it up.

Rest for 30 minutes or until the halwa is set completely.

Cut Karachi Halwa into pieces and enjoy for 2 weeks when refrigerated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens