Karachi Halwa recipe | Bombay halwa recipe
Karachi halwa is also known as Bombay Halva. Learn to make this corn flour halwa in easy steps for a colorful Diwali sweet.
Servings: 8
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
!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