Karachi Halwa Recipe
Karachi Halwa, also known as Bombay Halwa, is a traditional Indian sweet made with cornflour, sugar, and ghee. This chewy, translucent delight is perfect for festive occasions like Diwali. The halwa has a glossy texture and is often studded with nuts like cashews or almonds, making it a mouthwatering dessert for any celebration.
Equipment
- Heavy-bottomed pan
- Whisk or wooden spoon
- Measuring cups and spoons
- Greased plate or tray
Ingredients
- 1 cup Cornflour
- 2 cups Sugar
- 4 cups Water
- 1 cup Ghee (clarified butter)
- 1 tsp Cardamom powder
- 1/2 cup Cashew nuts, chopped
- Food coloring (optional)
- Saffron strands (optional)
Instructions
- Mix Cornflour: In a bowl, mix 1 cup of cornflour with 2 cups of water. Stir until smooth and lump-free.
- Prepare Sugar Syrup: In a heavy-bottomed pan, dissolve 2 cups of sugar with 2 cups of water over medium heat. Stir continuously until the sugar dissolves completely.
- Cook the Halwa: Slowly add the cornflour mixture to the sugar syrup, stirring continuously to avoid lumps. Keep stirring until the mixture thickens and turns glossy.
- Add Ghee and Nuts: Gradually add the ghee in portions, stirring constantly. The mixture will start to leave the sides of the pan and turn translucent. Add cardamom powder and chopped cashew nuts.
- Finish and Set: Once the mixture turns glossy and begins to leave the pan, transfer it to a greased plate. Let it cool for 1-2 hours, then cut into squares.
Notes
- For a traditional look, you can add a few strands of saffron to the mixture for color and flavor.
- Use clarified butter (ghee) to get the authentic taste.
- You can also add food coloring for a festive touch.
