Karachi Halwa Recipe: Karachi halwa, also known as Bombay halwa, is soft and melts in your mouth. Karachi halwa is made with four simple ingredients: corn flour, ghee, water, and sugar. Making karachi halwa is simple and takes little time.
Karachi halwa is not a sweet that you make every day, so it’s best to make it for special occasions or holidays. The recipe provided here yields a soft and delectable halwa. It is not chewy in texture.
One of the simplest and most delicious halwa recipes, made with only a few ingredients. It is an ideal halwa recipe that can be made in minutes with simple ingredients and served as a dessert on a variety of occasions. Generally, cornflour halwa is red or orange in colour, but it can be made in a variety of colours and shapes as desired.
Halwa recipes are extremely popular and are one of the most commonly prepared desserts in many Indian households. It is typically made with seasonal fruit or lentils and pulses. Using these ingredients results in a chewy and smooth texture. It can, however, also be made with flours and cornflour. Halwa is an example of an easy and simple halwa recipe that produces the same glossy and chewy texture.
As I previously stated, this is one of the easiest and simplest halwa recipes. This is due to the fact that it requires less stirring and only a small amount of sugar and cornflour. You can top it with your favourite dried fruits as an extra ingredient. As a result, you can make this recipe at any time for any occasion. Furthermore, the best part about this recipe is its long shelf life. When compared to other fruit and lentil-based halwas, it can be easily stored for weeks. I usually make these kinds of halwas and keep them in an airtight container. I use those whenever we have unexpected guests and serve them by simply microwaving them for a few seconds. When reheated, it becomes moist and releases oil, making it chewier and glossier.
The halwa is relatively simple to make, but be prepared for a good hand workout. Don’t you just love recipes that double as a workout? I most certainly do! If you don’t want to set the halwa and cut it into pieces, you can cook it for a shorter period of time. Simply cook until everything is done, then eat it like any other halwa. So, let us see how we can make Karachi Halwa at home!
Anyway, I’d like to offer some additional tips, suggestions, and variations to the karachi halwa recipe. First and foremost, I have shown a medium softness texture in this recipe, which is neither soft nor hard. Some people prefer it soft, while others prefer it hard. Basically, if you want it soft, turn off the heat 5-6 minutes earlier, as shown in this recipe. If you need it hard, cook it for 5-6 minutes as directed in this recipe. Second, be generous with the ghee addition and don’t be afraid to experiment with it. You may need to keep adding it until it absorbs. Finally, I would strongly advise using a nonstick kadai for this halwa recipe. It would be simple to stir and, eventually, shape.
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Karachi Halwa Recipe Card:
Karachi Halwa Recipe
For The Corn Flour Mixture:
- 1 cup corn flour
- 4 cups water
- 2¼ cups sugar
- 1 cup water
- 1 tsp lemon juice
- 6 tbsp ghee / clarified butter
- 1/4 tsp orange food colour
- 1/4 tsp cardamom powder
- 2 tbsp cashew / kaju (chopped)
- 2 tbsp badam / almond (chopped)
- First, combine 1 cup cornflour and 4 cups water in a large mixing bowl.
- Make sure there are no lumps by whisking everything together thoroughly. Set aside.
- Pour 2¼ cup sugar and 1 cup water into a large kadai.
- Stir vigorously until the sugar is completely dissolved.
- Bring the sugar water to a boil now. There is no need to achieve string consistency.
- Continue to stir while adding the prepared cornflour water.
- Continue to stir until the mixture thickens.
- Pour in 1 teaspoon lemon juice and mix well. Lemon juice is used to keep sugar from crystallising.
- Continue to mix after adding 2 tbsp ghee.
- Mix until the ghee has been completely absorbed.
- Continue to add ghee in batches until it is completely absorbed.
- After 30 minutes, add 1/4 teaspoon orange food colouring and mix thoroughly.
- Now add 1/4 teaspoon cardamom powder, 2 tablespoons cashews, and 2 tablespoons badam
- Mix thoroughly to ensure that everything is well combined.
- After 40 minutes, the mixture will become extremely glossy.
- Now, add 1 tsp more ghee and stir until the mixture begins to release ghee.
- Fill the tray halfway with the halwa mixture.
- Sprinkle with a few chopped nuts and level it.
- Allow for 30 minutes of resting time, or until the halwa has completely set.
- Finally, cut the karachi halwa into pieces and store in the refrigerator for up to 2 weeks.
- First, check for lumps in the cornflour mixture.
- Also, to make the halwa more appealing, add a colour of your choice.
- In order to give the halwa a crunchy bite, add dry fruits.
- Finally, karachi halwa tastes best when prepared on the sweeter side.
What exactly is Karachi halwa made of?
Karachi halwa is made primarily of four ingredients: corn flour, ghee, water, and sugar. It’s soft, melts in your mouth, and tastes great.
What can you make with corn flour?
Corn flour is extremely versatile and can be used in a variety of recipes, including breads, muffins, waffles, pancakes, battered and fried foods, blinis, and more. Corn flour should not be confused with masa harina, a staple flour in Mexican cooking that is used to make tortillas, tamales, and pupusas.
What is the origin of the name Karachi Halwa?
Its origin, as the name suggests, can be traced back to the Pakistani city of Karachi.… Karachi Halwa or Bombay Halwa, this sweetmeat easily stands out for its bright colour, usually a vibrant orange, mimicking the hue obtained from saffron strands, as the name suggests.
Is it possible to combine cornflour and milk?
In a small cup, combine the cornflour and 1 tablespoon of milk to make a smooth paste. Reduce the heat on the stove until the milk is simmering, then gradually stir in the cornflour mixture, stirring constantly.
Is corn flour and maida the same thing?
When you eat dry maida, it sticks to your tongue and makes it difficult to swallow, whereas corn flour does not stick and is easily swallowed. The colour of maida is pure white, similar to that of milk, whereas corn flour is not as bright. Cornflour acts as a thickener.
Who came up with the idea for Karachi Halwa?
Punjabi Chandu Halwai Karachiwala is a Mumbai halwai shop. It first opened its doors in Karachi in 1896. Following India’s partition, its owners relocated to Mumbai. Halwais from Karachi popularised Karachi halwa, also known as Bombay halwa.
Is halwa from Karachi the same as Turkish delight?
Yes, Karachi halwa and Bombay halwa are the same thing, as they are distant cousins of Turkish delight. Sohan halwa is as tough as stone.
Is cornflour mixed with hot or cold water?
Cornstarch thickens twice as well as flour. To thicken a gravy, sauce, soup, or stew, use half as much cornstarch as flour. To thicken hot liquids, first combine cornstarch and a small amount of cold water until smooth. Gradually stir in the hot liquid until well combined.
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