Recipe Description
In my opinion, Indian Sweets are quite tricky when the recipe asks for Sugar Syrup with string-level consistency. 1 String… 2 Strings… 3 Strings, and there I fall out slipping on the strings. Ironically I was finding it difficult to perfect it. Least to mention the trial & errors, few recipes went into the trash, some left alone with the idea that I cannot master it at all & so on. Well, Karachi Halwa is one such recipe which needs to be cooked in Sugar Syrup, but yet doesn’t need any particular string consistency to adhere. So, this Karachi Halwa is going to be an easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients – Corn Flour, Sugar & Water. Then you can add Ghee & Cardamom for an added texture & flavour. If you need an extra crunchiness in this melt in mouth Karachi Halwa, then go ahead and add a handful of nuts to it. Karachi Halwa or Bombay Halwa or simply Corn Flour Halwa is a popular Indian Sweet made in an Indian Household & a sweet sold in Bakeries. I still remember the way it is sold – as a single piece of Karachi Halwa packed in a see-through plastic paper with a default green colour sticker which comes out to be the brand name and also a sticker which sticks the plastic wrap around the Halwa. I am not sure whether it is still sold like this in Indian Bakeries. A deep Orange coloured Halwa with nuts in between with a melt-in-mouth soft consistency, mildly sweetened & flavoured. Karachi Halwa is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Karachi/Bombay Halwa lasts longer compared to its counterpart Halwas which are Fruit-based/Lentil based. Prepare this Karachi Halwa ahead, store it in the refrigerator and microwave it for a few seconds before serving them. When reheated it would turn out to be moist, glossy and soft. Few points to remember while making this Karachi Halwa: Stir the Corn Flour with Water by adding little water at a time. Pour the water gradually and mix it thoroughly. Make sure there are no lumps in the corn flour slurry. Use water @ room temperature to mix the cornflour. Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame. Switch off the flame and gradually pour in the corn flour slurry to avoid any kind of lumps. Cook Karachi Halwa, stirring the ingredients continuously throughout the process. Add ample of Ghee for an added note of richness & texture. Use a heavy-bottomed well seasoned Kadai/Wok or preferably a non-stick pan to cook this Halwa. Grease the bowl in which you are are going to set the Halwa.
Recipe Ingredient
- 1 Cup of Corn Flour
- 2 Cups of Water
- 2 Cups of Sugar
- 2 Cups of Water
- 1 Teaspoon of Lemon Juice
- 3/4 Teaspoon of Cardamom Powder
- Few drops of Red/Orange/Green Food Colouring
- 5-6 Tabelspoons of Ghee
- 10-12 Pieces of Cashew Nuts
- 5-6 Pieces of Almonds
Instructions
- In a bowl, mix Corn Flour with 2 Cups of water into a thin batter without any lumps. Keep it aside.
- Cut Cashew nuts & Almonds into small pieces and keep it aside.
- Grind the Cardamoms with Sugar into a fine powder and keep it aside.
- Add 2 Cups of Sugar into a heavy-bottomed/non-stick pan along with 2 Cups of Water and mix well.
- Boil it on a medium-high flame stirring it continuously, until the sugar dissolves and the Sugar Syrup boils.
- Add a teaspoon of Lemon Juice and give a quick stir.
- What you need is to just boil the sugar syrup.
- Now, switch off the flame and then gradually pour in the Corn Flour mixture and mix well.
- Again, switch on the flame and cook on a low flame, stirring continuously. until the cornflour mixture thickens.
- It will thicken & turn glossy in due coarse.
- Now, pour in the orange food colouring and mix well.
- Cook this on a low flame stirring it continuously.
- The mixture will turn shiny & glossy at this stage.
- Pour in 11/2 Tablespoons of Ghee and mix well.
- Cook on a low flame for about 5 minutes, stirring it continuously.
- Add in the Cardamom Powder, Cashew Nuts & Almonds cut into small pieces and mix well.
- Cook this on a low flame for another 5 minutes, stirring it continuously.
- Cook until the Karachi Halwa starts to leave the sides and the pan.
- Pour in another 11/2 Tablespoons of Ghee and mix well.
- Cook for another 2-3 minutes stirring it continuously.
- The Halwa would start to move along with the spatula while you stir it.
- Now, switch off the flame.
- Meanwhile, grease a tray into which you are going to set the Halwa.
- Grease the tray with a little bit of Ghee.
- Layer a few small pieces of Cashew Nuts & Almonds on the greased tray.
- Pour the Karachi Halwa mixture into the greased tray, spread it out equally & level it up.
- Allow it to cool & leave it aside to set for about 30-45 Minutes.
- Once set, gently flip the Halwa into another greased tray.
- Cut it up into squares and store it in an airtight container.
- If stored properly, lasts for about 3-4 days @ room temperature.
- Lasts up to 7 -10 days when refrigerated. Microwave for a few second before serving.
