Bombay Karachi Halwa Recipe | Corn flour halwa

Karachi Halwa Recipe | Corn Flour Halwa | Bombay Karachi Halwa with detailed photo and video recipe. Perhaps one of the most straightforward and tasty halwa recipes is made with minimal ingredients. It is ideal for making within minutes without any complicated ingredients. Generally, the cornflour halwa is made in red or orange but can be made in different colours and shapes with any preference.

Karachi Halwa Recipe | Corn Flour Halwa | Bombay Karachi Halwa with step-by-step photo and video recipe. Halwa recipes are extremely popular and one of the most common desserts in many Indian households. Generally, they are made with seasonal fruit or lentils and pulses. But they can also be made with flour and cornflour. This is a simple halwa recipe with the same glossy and chewy texture.

As I explained earlier, this is one of the easy halwa recipes. This is because, comparatively, it requires less stirring and very minimal ingredients. It is topped with a choice of dry fruits to make it more exciting and attractive. Hence, you can make this recipe anytime on any occasion. Moreover, the best part of this recipe is its shelf life. It can be easily preserved for weeks compared to other fruit and lentil-based halwa. I generally make these types of halwa and store them in an airtight container. I use those whenever we get surprise guests. To serve them, I just microwave them for a couple of seconds. It becomes moist and releases oil to make it chewier and glossy as it is reheated.

Anyway, I would like to add more tips, suggestions and variations to the Bombay Karachi halwa recipe. Firstly, I have shown a medium soft texture in this recipe, which is neither soft nor hard. Some prefer to have it very smooth, while others prefer hard. If you need it soft, you may switch off the stove 5-6 minutes early, as shown in this recipe. If you need it hard, you may cook it for 5-6 minutes, as shown in this recipe. Secondly, be generous with the ghee addition and do not limit yourselves while adding to it. You may need to add it till it absorbs. Lastly, I would heavily recommend using non-stick kadai for such a halwa recipe. It would be easy to stir and eventually to shape it.

Finally, I request that you check my other Indian Sweets Recipe Collection with this post on the Bombay Karachi Halwa recipe. It mainly includes my other detailed recipes like carrot halwa, walnut halwa, urad dal ladoo, dates halwa, mango peda, dry fruit chikki, gulgula, besan ladoo, Horlicks Mysore pak, Kobbari laddu. Further, I would also like to mention my other related recipe categories, like

• Eggless Cakes Recipes
• Snacks Recipes
• Breakfast Recipes

About Bombay Karachi Halwa

It is a simple and unique gelly-type Indian dessert recipe prepared with a combination of corn flour and sugar syrup. Despite its eye-catching name, Bombay Karachi Halwa, it did not originate from these two cities. The sweet was believed to be mainly prepared within the Sindhi community but became super popular in these two big cities. Hence, the sweet dessert was renamed after these two cities. Today, this simple corn flour sweet is super popular across different states in India.

This popular Bombay Karachi Halwa recipe has many different variations. The significant variations are in the texture and colour of the dessert. The most common way is to make it with a red or orange colour. The colour is mainly derived from adding artificial colours but can also be sourced from natural ingredients. In addition, the topping of this dessert can be varied. Adding different types of dry fruits, nuts, and raisins makes it more interesting.

Video Recipe

Recipe Card for Bombay Karachi Halwa

How to Make Bombay Karachi Halwa with Step-by-step Photos

1. Firstly, in a large bowl take 1 cup corn flour and 3 cup water.
   
2. Using a whisk mix well making sure there are no lumps. Keep aside.
   
3. In a large kadai take 2½ cup sugar and ½ cup water.
   
4. Stir and cook until the sugar dissolves completely.
   
5. Transfer the corn flour mixture to the kadai and mix well.
   
6. Keep stirring until the mixture is well combined with the sugar syrup.
   
7. Continue to stir until the mixture starts to thicken.
   
8. Further, add 2 tbsp of ghee and continue to mix.
   
9. Mix until the ghee is well absorbed.
   
10. Keep adding ghee in batches until it is completely absorbed.
    
11. Once the mixture turns glossy (after 30 minutes), add ½ tsp red food color and mix well.
    
12. Now add 2 tbsp cashew and mix well.
    
13. After 40 minutes, the mixture will turn super glossy.
    
14. Now add 1 tsp of more ghee and continue to stir until the mixture releases ghee.
    
15. Transfer the halwa mixture to the tray.
    
16. Sprinkle few chopped nuts and level it up. Rest for 30 minutes or until the halwa is set completely.
    
17. Finally, cut Karachi Halwa or Bombay Halwa Recipe into pieces and enjoy for 2 weeks when refrigerated.
    

Notes

• Firstly, you can add 1 tsp lemon juice into the halwa while cooking to prevent sugar from crystallizing.
• Also, add color of your choice to make the halwa look attractive.
• Additionally, ghee gives glossiness and taste to the halwa.
• Finally, Karachi Halwa or Bombay Halwa Recipe tastes great when prepared on a slightly sweeter side.