Karachi Halwa, also known as Bombay Halwa, is a traditional Indian sweet made from corn flour, sugar, ghee, and flavored with cardamom. It’s characterized by its chewy, jelly-like texture and often adorned with chopped nuts. This delightful treat is beloved for its rich sweetness and is popularly enjoyed as a dessert or festive indulgence.
Here’s a detailed recipe to make Karachi Halwa at home:
Ingredients:
- 1 cup corn flour
- 1 ½ cups sugar
- 3 ½ cups water
- ½ cup ghee or clarified butter
- 1 teaspoon cardamom powder
- A handful of chopped nuts (cashews, almonds, pistachios) for garnish
- Food color (optional)
Instructions:
- Prepare the Pan and Ingredients:
- Grease a square or rectangular pan with a little ghee and keep it aside.
- Chop the nuts and keep them ready for garnishing the halwa.
- Mix Corn Flour and Water:
- In a bowl, mix the corn flour with 2 cups of water, ensuring there are no lumps. Set it aside.
- Prepare Sugar Syrup:
- In a separate deep pan or saucepan, combine the remaining 1 ½ cups of water and sugar. Stir and bring it to a boil over medium heat.
- Let the sugar syrup boil until it reaches a one-string consistency. To test this, take a small amount of syrup between your thumb and forefinger. It should form a single thread when separated.
- Combine Corn Flour Mixture with Sugar Syrup:
- Once the sugar syrup reaches the desired consistency, reduce the heat to low and slowly pour in the corn flour mixture while stirring continuously to avoid lumps.
- Cook the Halwa:
- Keep stirring the mixture on low heat. Add ghee gradually, stirring continuously to incorporate it well into the mixture.
- As it thickens, the mixture will start to leave the sides of the pan and turn glossy. This process may take around 15-20 minutes.
- Add Flavorings:
- Once the mixture thickens, add cardamom powder and mix well. If you wish to add food color for a vibrant look, you can add a few drops at this stage and mix thoroughly.
- Transfer to the Pan:
- Once the halwa attains a thick, jelly-like consistency and starts leaving the edges of the pan, turn off the heat.
- Immediately pour the hot mixture into the greased pan and spread it evenly using a spatula.
- Garnish and Cool:
- Sprinkle the chopped nuts over the surface of the halwa and gently press them down.
- Allow the Karachi Halwa to cool down completely at room temperature. Once it cools, you can cut it into desired shapes—squares or diamonds.
- Serve or Store:
- Serve the delicious Karachi Halwa as a dessert or snack. You can store it in an airtight container at room temperature for several days.
Enjoy the delightful sweetness and chewy texture of homemade Karachi Halwa!
