Karachi Halwa | Corn Flour Halwa Recipe

Bombay Karachi Halwa | Corn Flour Halwa Recipe with step by step pictures.

This Bombay Karachi Halwa | Corn Flour Halwa Recipe is one of the easiest sweet that can be prepared within a small time and it has become a hit with the family. The pleasing color adds to the charm! The best part is you need not worry about the consistency of the sugar syrup. There is no need to check for the thread consistency. Just boil it to a sticky consistency and you are good to go ahead. And also youdon’t need oodles of ghee. Just a couple of teaspoons is more than sufficient.

This glossy halwa can be enjoyed during the festival times or otherwise and I can vouch that it will be over within a matter of a day or two!

The picture does not do justice to the dish. I made this in April when we were on the lock down. Things looked bleak and monotonous. To break this, I made this halwa around 9pm one night. Lil Angel stood by me to see what was cooking and we were pleasantly surprised to see how well it turned out.

I clicked the pictures next morning with the kids hovering around to take a bite. So I did not style it at all. I really didn’t have the patience to set things up for a shoot and so just clicked it using what I could find.Moreover I felt bad to make the kids wait!

I hope I will be able to click a better pic the next time I make this. I adapted this recipe from Sharmis Passions.

If you are looking for other Halwa recipes do check it out

• Apple Halwa Recipe
• Channa Dal Halwa
• Microwave Beetroot Halwa
• Moong Dal Halwa

Now lets see the step by step method to prepare this simple and delicious Karachi Halwa | Corn Flour Halwa Recipe

Grease a small plate/ tray with butter / ghee and keep aside. Dissolve the corn flour in water. Add food color and whisk well so that there are no lumps.

Chop the nuts finely and fry it in a little ghee. Drain and keep aside.

Heat water and sugar in a pan and keep stirrring till the sugar dissolves. Let it come to a boil. Now let the syrup thicken a bit. It should be sticky to touch . No need to check for thread consistency

Whisk the slurry once again and slowly pour into the pan.Whisk well and keep whisking till it gets glossy and starts to thicken. Add a little ghee.

The mixture will thicken even more and turn to halwa consistency. Add the roasted nuts and mix well. Pour into the greased plate and flatten it with a spatula. Let it cool. Allow it to rest for an hour before cutting into squares.

Quick and easy Karachi Halwa is ready!

Note:

• Use a whisk while adding the corn slurry to sugar syrup. It is easier than using a spatula.
• Chop the nuts finely so that it blends in well into the halwa and you are able to cut the squares neatly.
• You can add a pinch of cardamom powder towards the end. I skipped it.

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