Today, I am going to share a very easy and tempting
halwa – Bombay Halwa/Corn Flour Halwa/Karachi Halwa. This halwa has a beautiful
and glossy texture, nice crunchy nuts hidden inside the halwa, along with ghee
gives it an extraordinary taste. You can use any food colour of your choice;
here I have used yellow food color for the halwa. Do try out this super tempting
and lovely halwa and post your comments here. Meanwhile do check out other
interesting Halwa recipes here and other tempting Indian traditional Sweets here.
Here’s
how to make Bombay Halwa with step by step photos…
Other Halwa Varieties that might be of your interest...
Urad Dal Halwa/Urad Dal Kali
Ingredients
Corn Flour
|
½ cup
|
Water
|
1 ½ cup
|
Sugar
|
1 ½ cup
|
Food Colour[red/yellow/orange]
|
One big pinch
|
Ghee
|
8 tbsp
|
Cashew nuts
|
20 chopped
|
2-3 crushed
|
|
Lemon Juice
|
1 tsp
|
Preparation
Time: 10 minutes Recipe Category: Dessert
Cooking
Time: 40 minutes Recipe Cuisine: Indian
Serves:
5-6
Author: Priya Anandakumar
Other Halwa Varieties that might be of your interest...
Mango Halwa/Maampazham Halwa with Jaggery [Video Recipe]
Method
Add
corn flour to a bowl.
Add 1 ½
cup of water to the corn flour and mix really well without any lumps.
Now add
the food colour to the corn flour mixture and mix well. Keep it aside.
Add one
cup of water to a pan, add 1 ½ cup of sugar to it. Boil it until the sugar
melts completely and becomes slightly thick. No need to check for any string
consistency. Add the lemon juice, mix well, switch off the stove and keep it
aside.
Heat a
heavy bottomed vessel and add the corn flour mixture to it.
Keep stirring and cook it on medium flame. It will start to turn really thick, at this point switch off the stove. [Very important: Keep stirring to avoid lumps]
Add the
sugar syrup slowly to the corn flour mixture, about ¼ cup or 3 tbsp at a time
and mix really well. Similarly add the sugar syrup to the corn flour slowly
little by little and mix well.
After
adding all the sugar syrup, switch on the stove and keep it in medium flame.
Slowly add ghee to the halwa and stir it continuously.
Slowly
add rest of all the ghee and cook for at least 15-20 minutes or until it leaves
the sides of the pan.
The
halwa will be one big mass, which will slide easily from one side of the pan to
the other.
At this
stage add the cardamom powder, broken nuts and mix really well. The halwa will
look glossy and transparent.
To
check the halwa consistency, take about 1/2 tsp of halwa and place it in a plate,
use your hand and start rolling it [be careful it will be hot], it will easily
roll into a ball.
Now
switch off the stove. Transfer the halwa to a ghee greased plate or bowl.
Let it
cool down completely, cut the halwa to required shape using a knife.
Super
delicious, tasty and tempting Karachi Halwa is ready to be enjoyed. Store it in
airtight containers and enjoy.
Thank
you all for visiting my space, please come back again for more delicious, tempting
and traditional recipes from my kitchen.
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Have a
great day and enjoy.
Until
then I am signing off…
I have been wanting to make this for so long... really looks good...
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