Karachi Halwa recipe | Bombay halwa recipe
Karachi halwa is also known as Bombay Halva. Learn to make this corn flour halwa in easy steps.
Servings: 8
Equipment
- pan
- Food processor
- baking tray
- parchment paper
Ingredients
- ¾ cup water
- ¾ cup sugar for sugar syrup
- ½ cup cornflour tapioca starch/arrowroot
- ¾ cup water to mix with cornflour/tapioca start
- ¼ cup mixed dry fruits
- 2-3 drops lemon juice
- 4-5 tablespoon ghee
- Food colour
Instructions
- Mix tapioca starch & water separately. Add food color to the cornflour/tapioca starch mix.
- Cook sugar & water in a pan.Add cornflour mix to sugar solution.
- Cook sugar & water in a pan.Add cornflour mix to sugar solution.
- Continue mixing and add remaining ghee.Add nuts to the mix.
- 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 tablespoon 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.
You can store it in fridge.Best served after you microwave or heating oven for 2-3 mins later.
Nutrition
Serving: 1g