Corn Flour Halwa Recipe – Bombay Karachi Halwa
Corn flour halwa or bombay karachi halwa with step by step photos.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 to 3 servings
- Corn flour - 1/4 cup
- Sugar - 1 cup
- Cashew nut - 4 tbsp broken
- 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 1/2 cup water and mix without lumps and keep aside.
In a pan, mix sugar with remaining 1/2 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.