Corn flour halwa or Bombay Karachi halwa recipe with step by step photos. This halwa using corn flour is super easy to make and even beginners can do this fail proof halwa.
You do not have to worry about any string consistency etc., more than burfis, I love making halwas of all types. The way it comes together in the end always fascinates me.
This particular corn flour halwa takes minimum effort and less ghee which makes you feel less guilty to make and eat.
In fact, I love making sweets in general than savories or day to day regular cooking. The only worrying factor will be the calorie intake but since my kids love sweets, I do not have to worry about finishing it off.
Though this is more like the custard powder halwa, the method is different from that and like I said earlier it’s a perfect sweet for the beginners. I made 2 batches, where in I gave away the first one that I cut them into squares away to my friend.
The kids lost patience around the second time that I did not bother to cut them into slices but instead served them as such. You can do it both ways depending on your preference.
How to make Corn flour Halwa or Karachi Halwa:
1. In a bowl take corn flour, add 1/2 cup water and mix without lumps and keep aside.
2. In a pan, mix sugar with remaining 1/2 cup water.
3. Cook till the syrup becomes sticky to touch. No need for any string consistency.
4. Give the corn flour solution another mix as the flour will settle at the bottom and add it to the sugar syrup.
5. Boil over high flame, while stirring till it is bubbling away. It will initially look like milk.
6. Upon further boiling, it will become glassy and then transparent.
7. Cook over medium flame, add 2 tsp ghee and stir well.
8. Add cardamom essence or powder, food color, cashew nuts and mix well.
9. Add remaining 2 tsp ghee and mix well.
10. Cook till it all comes together in a mass and begins to pull away from the sides and the ghee separates.
11. Place a drop of halwa on a plate and when you can make a ball from it, that’s the right consistency.
12. Transfer the corn flour halwa into the greased plate or tray for it to set.
13. You can also serve as such in individual serving bowls. Let it cool down and come to room temperature. Cut them into desired shape with a sharp knife and serve.
Check out other easy Diwali sweet recipes from Tickling Palates:
All these recipes are easy and quick to make especially for beginners and who do not have much time to make elaborate preparations.
Corn Flour Halwa recipe details as follows:
- Corn flour - ¼ cup
- Sugar - 1 cup
- Cashew nut, broken - 4 tbsp
- Cardamom essence - 1 tsp
- Kesari or orange food color - 2 pinch
- Ghee - 4 tsp
- Water - 1 cup (divided)
- In a bowl take corn flour, add ½ cup water and mix without lumps and keep aside.
- In a pan, mix sugar with remaining ½ cup water.
- Place it on the stove and boil over high flame. Keep mixing for sugar to dissolve quickly.
- Bring the sugar syrup to sticky consistency. No need for any string consistency.
- Give the corn flour solution another mix as the flour will settle at the bottom and add it to the sugar syrup.
- Boil over high flame, while stirring till it is bubbling away. It will initially look like milk.
- Upon further boiling, it will become glassy and then transparent.
- Cook over medium flame, add 2 tsp ghee and stir well.
- Add cardamom essence or powder, food color, cashew nuts and mix well.
- Add remaining 2 tsp ghee and mix well.
- Cook till it all comes together in a mass and begins to pull away from the sides and the ghee separates.
- Cook till it all comes together in a mass and begins to pull away from the sides.
- Add remaining ghee and mix well.
- Place a drop of halwa on a plate and when you can make a ball from it, it's the right consistency.
- Transfer the corn flour halwa into the greased plate or tray for it to set.
- You can also serve as such in individual serving bowls.
- Let it cool down and come to room temperature.
- Cut them into desired shape with a sharp knife and serve.
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