Bombay Karachi Halwa or Cornflour Halwa is an easy-to-make and colourful halwa with a jelly-like texture. Unlike other halwas, this halwa has less ghee in it. You can add nuts in the halwa for crunchiness or enjoy it plain. Food colour is added to this halwa to make it more attractive. Traditionally, this halwa is prepared in 3 colours – red, yellow and orange. But you can add your favourite colour to it.
Ingredients
For the cornflour mixture½ cup corn flour/corn starch
1½ cup water
few drops of red food colour/any food colour of your choice
Other ingredients1 cup sugar
1 cup water
½ teaspoon lemon juice
2 tablespoon ghee/clarified butter
7-8 cashews chopped
7-8 almonds chopped
¼ teaspoon rose essence
For garnishingchopped or sliced almonds and cashews
Method
For the cornflour mixture- In a deep bowl, combine cornflour and water. Whisk it well to avoid lumps. Then add food colour and mix well. Keep aside.
For preparing halwa- In a non-stick pan, take sugar and add 1 cup water. Allow it to boil, while stirring continuously. Let the sugar syrup become slightly thick and sticky. Here, you don’t need to worry about the string consistency. Just make sure that the syrup has begun to thicken.
- At this stage add the cornflour mixture. Stir continuously to avoid lumps. Once you notice that the mixture has started to thicken, immediately add lemon juice. We add lemon juice to avoid crystallisation of sugar.
- Now gradually it will start to thicken and form a glossy texture. Add ghee and stir continuously till all the ghee is absorbed.
- Once the mixture becomes thick, transparent and starts to leave the sides of the pan, add chopped nuts and rose essence. Mix well and remove from flame.
- Now transfer the mixture to a ghee greased plate and garnish with sliced/chopped nuts.
- Let it set for at least an hour. Cut into squares and serve.