Bombay halwa | Karachi halwa | cornflour halwa | Bombay Karachi halwa is a tasty popular Indian sweet. Without any string consistency, this is one halwa variety that can be easily made.
Lump free slurry Check halwa consistency Always cool and cut halwa Ingredients Recipe with step by step pictures Cornflour halwa Video recipe
Should we mix water and cornflour before turning on the stove?
Yes always mix well and make sure the mixture is lump free then cook halwa
What kind of tray works for halwa?
I used a baking pan but you can use a mysorepak tray or any deep plate
Can I reduce sugar?
Yes, adjust according to your taste. We have a sweet tooth so I refer to adding extra sugar.
Why hot water for melting sugar?
You can use room temperature water but hot water comes to a boil soon and sugar also melts faster.
Can I skip Food color?
Food color is optional for Karachi halwa, but traditionally cornflour halwa is prepared with food color so I used orange color. I have made a version of custard powder halwa using brown sugar and a pinch of saffron and skipped food color. Refer it
Can I cut the bombay halwa immediately?
Always cool the halwa completely then cut the halwa. Grease ghee and use a knife for cutting halwa.
Should I roast cashew?
Roasting cashew is optional for halwa. You can saute cashews in ghee or add it directly.
Always moisture your hand then check halwa consistency
Halwa will be extremely hot so always wet (moisture) your finger then check for halwa consistency. Make sure your finger is damp but not dripping water
Cool then cut
never cut the halwa when it is hot. Cool it completely and let halwa set; then cut into desired pieces
Can I serve the halwa without cutting it into pieces?
Traditionally corn flour halwa is served by cutting it into pieces but you can serve halwa according to your preference.
Chewy Karachi halwa
For chewy halwa, cook for extra 20 minutes on medium flame till ghee comes out completely and halwa turns stretchy. The more time you cook, the more chewy and hard halwa would be.
For the Bombay halwa video
Indian sweet recipes in TMF
ghee
Burfi
Halwa
Diwali special sweets
Ingredients
1/2 cup cornflour 1 + 1/2 cup of sugar 2 + 1/2 cups of water 1/8 teaspoon of cardamom powder 2 + 1/2 tbsp ghee pinch of food color
How to make Karachi Bombay halwa with step by step pictures
Grease a pan /tray with ghee and keep aside
In a mixing bowl add cornflour and water; mix well without any lumps
Add hot water to a wide heavy-bottomed pan. turn the stove on medium-high flame and boil
When water turns slightly frothy boil; add sugar; mix well and cook till sugar melts. Avoid strong consistency
Mix cornflour slurry well then add; mix well and cook
The mixture starts to turn “jelly “ like texture
Add food color of your choice; mix well and continue cooking
Furthermore, add ghee; mix well and continue cooking
add cardamom powder; mix well and continue cooking
Furthmore, add cashews; mix well and continue cooking
The liquid turns to a thick halwa like consistency; turn down to medium flame
Furthermore ghee; mix well and continue cooking
Once halwa thickens and turns glossy add ghee; mix well and continue cooking
start checking for halwa consistency. Wet (moisture) your finger with cold water and touch halwa; if it is sticky cook for an additional time
Continue cooking and keep checking halwa consistency. Wet (moisture) your finger with cold water and touch halwa; if it is nonsticky and leaves as a whole mass; turn off the stove
Transfer and level; cool completely
Cool completely then grease the knife with ghee and cut the halwa to your desired size
