| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
piece
|
Ingredients
- 1/2 cup Corn flour
- 1 1/2 cups Sugar
- 1 1/2 cups + 1/2 cup Water syrup – for
- 2 tbsp Ghee
- 1/4 cups Cashew nuts – (finely chopped)
- 1 pinch Cardamom powder
- 1 pinch Food color – (I used saffron color)
Ingredients
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Instructions
- In a large bowl, mix cornflour with water and whisk well to avoid forming lumps.Add food color and keep aside.
- In a non stick pan, dry roast the chopped cashews and keep aside to cool.
- 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.
- 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.
- Keep stirring till the mixture starts getting thick. Now add 2 tbsp of ghee and roasted cashews.
- Stir it till the mixture folds up and starts leaving the sides of the wok forming a big lump.
- Transfer the mix into a greased tray and tap gently so that the mix spreads evenly. Keep aside to cool down completely.
- Once the halwa cools down completely in room temperature cut into desired pieces. I used pizza cutter to get fine edges.
- 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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