Thursday, October 29, 2015

Bombay Karachi Halwa | Corn flour halwa | Diwali Recipe

If you want to make easy and tasty halwa for  this diwali , try this.Bombay Karachi Halwa/ Corn Flour halwa is one of the easiest halwa i make so far. It doesn't require any fancy ingredients and within 20 mins you can prepare this halwa. I like the jelly consistency of this halwa. 

The elastic of  the halwa is propotional to the cooking time of the halwa,want more elastic and chewy texture , cook the halwa for few more minutes and viceversa.   
See how glossy it looks

Bombay Karachi halwa | Corn flour halwa

Preparation Time : 5 mins | Cooking Time : 20 minsServes : 15- 18 pieces 
Recipe Category: Sweets | Recipe Cuisine: Indian
Corn Flour - 1/2 cup
Sugar - 1 1/2 cup
Ghee - 3 tbsp
Water - 2 1/2 cup
Citric acid - a pinch
Cardamom powder - 2 pinch
Cashew - 2 tbsp (broken into small pieces)
Food color - a pinch

Heat the pan, add the sugar, citric acid  and 1 1/2  cup of  water and bring to boil.
In a bowl add the flour and add 1 cup of water and food color and mix it well without any lumps and keep it ready.
Once all the sugar is melted, add the flour mixture and start stirring continuously. It slowly starts to thick and became a whole mass.
At this stage , start to add ghee, 1 tbsp at a time mix it well until all the ghee incorporated,then add another tbsp of ghee. 
In the mean time add the cardamom powder and cashew , mix it well in the halwa. Finally add all the ghee and mix it well for 2 more mins. 
Halwa becomes glossy and doesnt stick to the pan ,remove from the flame at this stage.
Pour it in greased plate and smooth the surface and allow to cool for atleast 1 hr. 
Then cut into desired shape and serve.Tasty & simple Bombay Halwa is ready.
  • After adding the flour mixture into sugar syrup, stir it continuously, otherwise it form lot of lumps.
  • You can increase or decrease the amount of cashews
  • Dont hurry to cut the halwa. Cut into desired shape after completely cooled.
  • I used orange food color. Use your choice of color. 
  • The more you cook, the halwa become more elastic. 
  • You can use lemon use instead of citric acid.