Karachi Halwa is a tasty nutty fare.Some people also call it the Bombay halwa.However, it will forever be Karachi Halwa for the Sindhi diaspora.We might have lost Sindh due to partition but the cuisine forever remains with us wherever we may go.This Indian sweet is much liked and loved all over.
I must mention few people who really make it well.
Mohan sweets in Vizag,Azad sweets in Ajmer and one another special place in Mumbai Tharu Mukhi Bhandar.I can never forget that one.Have gorged over boxes full of halwa from Tharu at Mumbai.It is a huge hit with all Sindhi community.For those who cant handle too much nuts,they got one version with lesser nuts too.However,you can never have too little nuts.
We love rich mithai. I have even shipped it across India.
However,they do not do international shipping.So here I try to make my humble attempt to fulfill my cravings.
Best part of this sweet is its loaded with nuts.You can use almonds or cashews or both.
I find it as a great way to use the left over Arrowroot powder after Navratri ends.
Tip : You can make it with arrowroot flour or cornflour also.
If you want to make this with cornflour,you can also try the this link from a fellow blogger that inspired us.
Scroll below to read the recipe of Karachi halwa
Karachi halwa is also known as Bombay Halva.
Ingredients
- 3/4 cup water & 3/4 cup sugar
- 1/2 cup tapioca starch/arrowroot (or cornflour) & 3/4 cup water
- 1/4 cup mixed dry fruits
- 2-3 drops lemon juice
- 4-5 tbsp ghee
- Food colour
Instructions
- Heat sugar and water in a pan to make the sugar syrup.
- Mix tapioca starch to water along with color.
- Slowly add starch mix to sugar syrup with lemon juice.
- Keep stirring on low flame and add 1 tbsp ghee.
- Keep on mixing so that no lumps are formed and add 1 tbsp ghee again.
- Add nuts and add more ghee slowly while you keep on cooking on a low flame.
- The halwa is cooked once it has turned translucent and the nuts are visible.
- Spread the halwa on a greased tray or on a tray lined with baking paper.
- Allow it to set for 4-6 hours.
- Take the halwa out from the tray by turning it upside down.
- Cut into desired shape.
Notes
!Tip: If the halwa is not set or not translucent, then you can again cook it with 1-2 tbsp of ghee at a very low flame, You can store it in fridge.Best served after you microwave or heating oven for 2-3 mins later.
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