Bombay Karachi Halwa | Easy Corn Flour Halwa

 Happy Diwali to All Ezcookbook Viewers and Friends!!


Bombay Karachi halwa also popular as Rubbery halwa. It is made of corn flour with desi ghee and some nuts. This transparent halwa tastes much different from rest of the halwa recipes. It has very less ingredient and gives a glossy texture. Make this delicious sweet with more patience as it need constant stirring, but end result will be absolutely divine.


Preparation & Cooking Time: 30 minutes
Setting Time: 3 hours
Yield : 12 -15 pieces

Ingredients:

Corn Flour - 1/2 cup
Sugar - 1 cup
Water - 1 1/2 cups
Rose essence few drops
Lemon Juice - 2 tsp
Desi Ghee - 1/4 cup
Cardamom Powder a pinch (optional)
Mixed Nuts(Cashew, almond, pumpkin seeds) - 1/2 cup
Food color(green or orange or yellow or red) - 1 tsp

Method:

  • Take corn flour in a mixing bowl.  Dissolve the corn flour with little water to thin liquid without lumps. Pour in 1 cup of water to it and mix well. Add lemon juice and keep aside.


  • In a pan combine sugar and 1/2 cup of water. Cook until sugar melts and syrup gets ready. There is no need to check for any consistency.
  • Now stir the corn flour water once and add to the boiling syrup. Reduce the flame to low and keep stirring continuously. Slowly it starts to thicken. This will take around 12 - 15 minutes.


  • Steadily halwa will start appearing transparent. Add half of the ghee to the mixture now and stir again for 5-6 minutes.


  •  Add the food color and some more ghee at regular intervals. Stir continuously and let the ghee incorporate well. Add the nuts, cardamom powder, rose essence and mix well. 


  • Halwa should become transparent and cook for further 8-10 minutes with the laddle to make it thick shiny consistency.


  • Pour on the greased tray and let it cool completely. After three hours cut the halwa into cubes and serve.



  • Store the halwa in a container and it  will stay good for many days, no need to freeze.

Note:


  • Stir the halwa continuously to avoid forming lumps in between. Avoid cooking in the high flame.
  • When the halwa cooked nicely yield rubbery texture, means it will not break when you press between fingers.
  • If halwa breaks when you cut into pieces then its not cooked properly, you can cook again with more ghee added to it to get perfect.
  • In order to speed up the cooking process you can cook in the microwave oven. It will taste equally good.
  • Adding lemon juice helps to avoid sugar syrup getting crystallized.


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Check for Sweet Recipes.

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