Go Back

Corn Flour Halwa Recipe – Bombay Karachi Halwa

Corn flour halwa or bombay karachi halwa with step by step photos.
4 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course sweets
Cuisine Indian
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.