Steffi's Recipes
Spread the Joy of Cooking !!!
Home » , » Bombay Karachi Halwa

Bombay Karachi Halwa

Written By Angela Steffi on Monday, September 12, 2016 | 10:55:00 PM


Bombay halwa also known as Bombay Karachi halwa is very easy to make. The main ingredients of this halwa are corn flour, ghee and sugar. Bombay halva has a unique texture and taste compared to other halva because generally people think halwas as soft and sticky however Bombay halva has a firm and jelly like texture. The texture of the bombay halwa is determined by the consistency of the sugar syrup and the cooking duration. Cardamom powder is added to flavor the halwa and broken nuts are used for decoration. Food color is used for making the karachi halwa visually appealing but it is totally optional. One important thing to note is the corn flour, if you are in the United States do not use corn flour because the corn flour in here is different and will not dissolve in water properly instead use corn starch.






Serving Size            : 8 people

Cooking Time         : 30 min
Difficulty:

Quantity INGREDIENTS


1 Cup Corn Flour / Corn Starch
2.5 cup Sugar
2+2 cups Water (2 for corn flour + 2 for sugar)
3/4 cup Ghee / Clarified Butter
some Broken Cashew nuts
pinch ofCardamom powder
pinch ofRed and Yellow food color
1 tspLemon Juice to prevent sugar crystallization

Cooking Method


Step 1) First thing is to check the corn flour.To check if u have the right flour dissolve some of the flour in water if it is soluble and if u get a milk like consistency then you are good to go, if it is grainy or lumpy then your halva won’t work with that flour


Step 2) Take one cup of corn flour or corn starch depending on your country and mix it with 2 cups of water and keep it aside.

Corn-flour-sweetCorn-flour-halwa

Step 3) In a pan dissolve 2.5 cups of sugar in 2 cups of water and once the sugar dissolves completely add a tsp of lemon juice to prevent sugar crystallization.You can adjust the sweetness somewhere between 2 to 2.5 cups of sugar.

Sugar-quantity-for-halwaLemon-juice-to-prevent-Crystallization-in-halva

Step 4) Gradually add the corn flour mixture and keep mixing in a medium heat.In around 2-3 minutes you will see some transparent lumps here are there that is absolutely normal.After some time of stirring the mixture will start to set.

Corn-flour-halwaCorn-flour-halwa

Step 5) Once the mixture sets slowly incorporate 3/4 cup of ghee by adding one tbsp at a time and keen on stirring.It may take around 20-30 minutes to get the proper consistency.
Add cardamom powder and some broken cashews and mix that in.Cardamom powder is optional(if you don't like the flavor of cardamom you can skip).you can also add almonds and pistachios.

Ghee-for-Bombay-HalwaNuts-for-Badam-Halva

Step 6) The final step is to add color.I am going make in two different colors so divide the halwa into two half and add red and yellow food color and mix well until the color is uniformly distributed.

How-to-make-Bombay-HalwaHow-to-make-Karachi-Halwa

Step 7) Transfer the halwa to a greased plate and allo it to cool for minimum 1 hour.Once the halwa is cooled cut into cubes and enjoy this delicious Bombay karachi Kalwa.

Halwa-RecipeBombay-halva-recipe

Bombay-Karachi-Halwa-Recipe

Please do try this Bombay Karachi Halwa and share it with your friends and family. This halwa is enjoyed equally by both kids and adults. If you enjoyed this recipe you might also like Badam Halwa Recipe and 7 cups sweet recipe .
SHARE

About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

5 comments :

  1. So it started out well, but did not end that great. The problem came in when I added the ghee. My ghee is more of a solid, not liquid like yours. Some of the ghee worked its way in, but then there was this liquid layer that separated. I kept stirring and stirring, but it would not work into it. As I stirred, it kept splashing out of the skillet. Finally, I drained some in the sink, went back to the stove, and more seemed to appear out of the mixture! After a while, I drained some more again. When I had been cooking for an hour total (30 minutes since I added the ghee), it seemed like the mixture was the right consistency, minus the layer of yellow liquid floating around it. I added the cardamom and nuts, cooked a little more, then put in my pan and into the refrigerator. I checked it after an hour, and again after it had been in the refrigerator overnight. It is very sticky, and not at all like your video, but it is tasty. What did I do wrong? :'(

    ReplyDelete
  2. I am sorry about your result.Once you get a transparent layer (it will be formed within 5 minutes after adding the corn flour mixture) start adding the ghee gradually and keep on stirring on a medium heat. Initially all the ghee will be absorbed and after 20 minutes of stirring the ghee will start to ooze out.once you see slight amount of ghee oozing turn off the flame.If you cook further then all the ghee will be oozed out and you wont get the proper consistency and the halwa will not set.

    ReplyDelete
  3. I tried this yesterday and it turn out so well..next time I should reduce the sugar level...Thank you so much for sharing ....

    ReplyDelete
    Replies
    1. You are most welcome, Thank you so much for sharing your feedback . I am glad that you liked :)

      Delete