Bombay Karachi Halwa

Today is my friend’s birthday. I wanted to make something sweet so I made this Halwa. Bombay Karachi Halwa  is made out of cornflour. You can even use custard powder. it is very easy to prepare and requires minimal ingredients. cornflour, sugar, water and ghee Honestly, I am not a fan of Halwa but my family loves all types of Halwa. But this one I like because it has less amount of ghee. But since it has a lot of sugar in it prepare it only on special occasions. 

You can make this two ways. Either soft jelly type which just melts in your mouth or chewy and rubbery. The texture of the halwa depends on how long you cook it. I made chewy halwa because that is how my family loves it. 

You can use any dry fruits of your choice like almonds, cashews, pistachios, melon seeds. I have used almonds and melon seeds. I have added kewra water. you could add rose water or cardamom powder too. 

 

5 from 1 reviews
Karachi Halwa/ Bombay Halwa
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • Cornflour 1 cup
  • Sugar 2¼ cup
  • Ghee 6 tbsp
  • Water 3½ cup
  • Kewra water 1 tsp
  • Citric acid ¼ tsp or lemon juice 1 tsp
  • Almonds sliced 2 tbsp
  • Melon seeds 2 tbsp
  • Orange food colour a pinch
Instructions
  1. Dry roast the melon seeds and almonds separately and keep aside.
  2. In a bowl take cornflour.
  3. Add 2 cups of water and food colour and mix well. There should not be any lumps.
  4. Add another ½ cup water and mix well. keep aside.
  5. Take sugar and water in a deep pan.
  6. Let the sugar melt completely. no need to check for any consistency.
  7. Add the citric acid and mix well. this is added to prevent crystallisation.
  8. Add the cornflour mixture (make sure to mix it once before adding).
  9. Stir continuously on medium flame till it gets thick.
  10. Once the entire halwa gets thick lower the flame to low.
  11. Add in ghee 1 tbsp at a time at one minute intervals.
  12. Continue cooking on low flame for another 10 mins.
  13. Increase the flame to medium and cook for 10 mins until the halwa is completely transparent and glossy.
  14. Add the kewra essence and dry fruits and mix well. if u want soft melt-in mouth halwa then you can stop at this point. if u want chewy halwa then cook a little longer.
  15. Increase the flame to high and cook for 10 mins.
  16. Transfer to greased dish. let it cool completely.
  17. Cut into desired shapes and wrap it in cling wrap to avoid it from sticking.
Nutrition Information
Calories: 2335 Fat: 14g Saturated fat: 1g Unsaturated fat: 11g Carbohydrates: 561g Sugar: 465g Sodium: 48mg Fiber: 14g Protein: 13g

 

Stepwise Pictures of Bombay Karachi Halwa:

Dry roast the melon seeds and almonds separately and keep aside.

img 20180213 wa0027309404775 595x335 - Bombay Karachi Halwa

 

img 20180213 wa00221289372316 595x335 - Bombay Karachi Halwa

 

In a bowl take cornflour.

img 20180213 wa0028444592257 595x335 - Bombay Karachi Halwa

 

Add 2 1/2 cups of water and food colour and mix well. First, add 2 cups water and mix well.There should not be any lumps. Then add 1/2 cup water and mix.

img 20180213 wa00121554667930 595x335 - Bombay Karachi Halwa

 

Take sugar and water in a deep pan.

img 20180213 wa00191899355249 e1518669356346 595x335 - Bombay Karachi Halwa

 

img 20180213 wa0014198812849 595x335 - Bombay Karachi Halwa

 

Let the sugar melt completely. no need to check for any consistency.

img 20180213 wa0013294797766 595x335 - Bombay Karachi Halwa

 

Add the citric acid and mix well. this is added to prevent crystallisation.

img 20180213 wa0029192487886 e1518669566853 595x335 - Bombay Karachi Halwa

 

Add the cornflour mixture (make sure to mix it once before adding).

img 20180213 wa0018557654401 595x335 - Bombay Karachi Halwa

 

Stir continuously on medium flame till it gets thick.

img 20180213 wa0015341058761 595x335 - Bombay Karachi Halwa

 

Once the entire halwa gets thick lower the flame to low. Cook for 5 mins.

img 20180213 wa0008557597543 595x335 - Bombay Karachi Halwa

 

Add in ghee 1 tbsp at a time at one-minute intervals.

img 20180213 wa0006847613319 595x335 - Bombay Karachi Halwa

img 20180213 wa001016480778 595x335 - Bombay Karachi Halwa

 

Continue cooking on low flame for another 10 mins.

img 20180213 wa00111999736612 595x335 - Bombay Karachi Halwa

 

Increase the flame to medium and cook for 10 mins until the halwa is completely transparent and glossy.

img 20180213 wa0026159314204 595x335 - Bombay Karachi Halwa

 

img 20180213 wa00051671899618 e1518670077799 595x423 - Bombay Karachi Halwa

 

Add the kewra essence and dry fruits and mix well.

kewra water e1518671464812 595x545 - Bombay Karachi Halwa

 

img 20180213 wa0002681022174 595x335 - Bombay Karachi Halwa

 

If u want soft melt-in mouth halwa then you can stop at this point. if u want chewy halwa then cook a little longer. Increase the flame to high and cook for 10 mins.

img 20180213 wa0009873221092 595x350 - Bombay Karachi Halwa

 

Transfer to greased dish. let it cool completely.

img 20180213 wa00011525916565 595x335 - Bombay Karachi Halwa

 

Cut into desired shapes and wrap it in cling wrap to avoid it from sticking.

 

Karachi Halwa 595x380 - Bombay Karachi Halwa

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