Karachi Halwa
Karachi halwa is also known as Bombay Halva.
Servings: 8
Ingredients
- ¾ cup water & ¾ cup sugar
- ½ cup tapioca starch/arrowroot or cornflour & ¾ cup water
- ¼ cup mixed dry fruits
- 2-3 drops lemon juice
- 4-5 tablespoon 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 tablespoon ghee.
- Keep on mixing so that no lumps are formed and add 1 tablespoon 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 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