Karachi Halwa – Bombay Halwa

by Shaheen Ali

Karachi Halwa | Bombay Halwa is a popular sweet found all across India with different names. I first had this in Ajmer, Rajasthan… I was amazed to see this sweet in almost each and every sweet shop near Dargah. The karachi halwa is not made in any particular color. Saffron, green n yellow are the common colors found in karachi halwa. As diwali is approaching I decided to present various sweet varieties that can be made easily at home and presented in front if your guests this festival. Karachi halwa is one such sweet I wanted to make since long. Just few simple ingredients that can be easily found in your kitchen pantry are used to make this rubbery sweet. It’s also popularly known as cornflour halwa. But you can also replace cornflour with any flavoured custard powder. The halwa made with custard powder won’t give that rubbery texture to it. So its personal choice. 

Let’s proceed to check out the ingredients required and the method to make this tradional sweet. 


Print Recipe
KARACHI HALWA | BOMBAY HALWA | CORNFLOUR HALWA
Course dessert
Cuisine pakistani
Prep Time 5 minutes
Cook Time 15 minutes
Servings
piece
Ingredients
Course dessert
Cuisine pakistani
Prep Time 5 minutes
Cook Time 15 minutes
Servings
piece
Ingredients
Instructions
  1. In a large bowl, mix cornflour with water and whisk well to avoid forming lumps.Add food color and keep aside.
  2. In a non stick pan, dry roast the chopped cashews and keep aside to cool.
  3. In a non stick wok, heat 1/2 cup of water and add sugar and boil till the sugar melts. Cook for another few minutes till the water strats getting a little thick. No need to wait for one string consistency.
  4. Now start adding the cornflour mixture by stirring continuously in low heat. You will see the mixture turning dark in color and the texture will be initially look glossy.
  5. Keep stirring till the mixture starts getting thick. Now add 2 tbsp of ghee and roasted cashews.
  6. Stir it till the mixture folds up and starts leaving the sides of the wok forming a big lump.
  7. Transfer the mix into a greased tray and tap gently so that the mix spreads evenly. Keep aside to cool down completely.
  8. Once the halwa cools down completely in room temperature cut into desired pieces. I used pizza cutter to get fine edges.
  9. Serve it by garnishing chopped cashews and pistachios.
Recipe Notes

Note :

The karachi halwa can be consumed till 10 days if stored in refrigerator.  

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