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. It is hard to miss a bright green Karachi halwa & orange colored cubes in any sweet shop across India.
We Sindhis love bling and good mithai. I have even shipped these boxes across India. However, they do not do international shipping. So here I try to make my humble attempt to fulfill my cravings of this mumbai halwa. Best part of this sweet is its loaded with nuts.
Try out our other Sindhi recipes that include Taryal Vangan - Sindhi style brinjal fry recipe , Seyal Bhindi Patata-okra potato onion curry,Sindhi Toor dal Kadhi,Sindhi Dal poori recipe , Sindhi Aloo wadi, Singhi Aloo - drumstick potato curry, Sindhi Kutti and our collection of Top Thadri & Saatam Aatham recipes
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Equipment
- Pan
- spatula
- food processor (for chopping nuts)
- greased baking tray / or with parchment paper
Ingredients
- Sugar
- water
- tapioca starch/arrowroot or cornflour
- 4-5 tablespoon ghee
- Food colour
- nuts
refer to recipe card for details.
How to make Karachi halwa?
- Mix tapioca starch & water separately.
2. Add food color to the cornflour/tapioca starch mix.
3. Cook sugar & water in a pan.
4. Add lemon juice and cornflour mix to sugar solution.
5. Cook slowly and keep mixing.
6. Start adding ghee to the mix.
7. Continue mixing and add remaining ghee.
8. Add nuts to the mix.
9. The halwa is cooked once it has turned translucent and the nuts are visible.
10. 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.
Related links
Karachi Halwa recipe | Bombay halwa recipe
Equipment
- pan
- Food processor
- baking tray
- parchment paper
Ingredients
- ¾ cup water for sugar syrup
- ¾ cup sugar for sugar syrup
- ½ cup cornflour tapioca starch/arrowroot
- ¾ cup water to mix with cornflour/tapioca starch
- ¼ cup mixed dry fruits
- 4-5 tablespoon ghee
- Food colour optional
- 1 teaspoon lemon juice
Instructions
- Mix the cornflour/tapioca starch with ¾ cup water until smooth. Add food colour if using.¾ cup water, ½ cup cornflour, Food colour
- Cook the sugar with ¾ cup water in a pan. add lemon juice so that sugar doesnt crystallize.Add the cornflour.¾ cup sugar, ¾ cup water, 1 tsp lemon juice
- Continue stirring and add the ghee. Add the mixed nuts and keep cooking until the mixture becomes translucent.4-5 tbsp ghee, ¼ cup mixed dry fruits
- The halwa is ready when it is translucent and the nuts are clearly visible. Spread it on a greased tray or a tray lined with baking paper and allow it to set for 4-6 hours.
- Turn the set halwa out of the tray and cut it into the desired shape.
Notes
You can store it in fridge.Best served after you microwave or heating oven for 2-3 mins later.
Nutrition
Variations & Substitutions
You can use almonds or cashews or both to make this halwa.
I find it as a great way to use the left over Arrowroot powder after Navratri ends. You may also use tapioca starch or make a cornflour halwa.
Travel tip
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 of badam pista, they got one version with lesser nuts too. However, you can never have too little nuts.
Top 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.
Storage
Store it in refrigerator for 4-5 days. Reheat before you consume.
Wasim Salim Chudesra says
I made this halwa for my client and I serve this halwa after 2 or 3 days so what should I keep halwa in refrigerator or kep in room temperature plz answer my question. I also pack halwa in transparent plastic.
bhavana bhatia says
You can keep this in the fridge in a transparent plastic , after it has cooled down(or at room temperature)
Before serving, allow it come at room temperature for heat in microwave for 10 seconds (without plastic) or 1 minute in a hot oven(without plastic)