Firstly, in a large bowl take 1 cup corn flour and 3 cup water.

Using a whisk mix well making sure there are no lumps. Keep aside.

In a large kadai take 2½ cup sugar and ½ cup water.

Stir and cook until the sugar dissolves completely,

Transfer the corn flour mixture to the kadai and mix well.

Keep stirring until the mixture is well combined with the sugar syrup.

Continue to stir until the mixture starts to thicken.

Further, add 2 tbsp of ghee and continue to mix.

Mix until the ghee is well absorbed.

Keep adding ghee in batches until it is completely absorbed.

Once the mixture turns glossy (after 30 minutes), add ½ tsp red food color and mix well.

Now add 2 tbsp cashew and mix well.

After 40 minutes, the mixture will turn super glossy.

Now add 1 tsp of more ghee and continue to stir until the mixture releases ghee.

Transfer the halwa mixture to the tray.

Sprinkle few chopped nuts and level it up.

Rest for 30 minutes or until the halwa is set completely.

finally, cut Karachi Halwa or Bombay Halwa Recipe into pieces and enjoy for 2 weeks when refrigerated.