Recipe- Delicious Karachi Halwa

Karachi Halwa has a very chewy texture. In fact it’s so chewy that sometimes you have to literally struggle to eat it, makes for good dental exercise I must say. But if you make it at home, you can definitely make it less chewy. The more time you cook this halwa, the more chewy it will become so you can actually adjust accordingly. But of course it is supposed to be chewy, that is it’s texture so I would suggest you follow the same route. Karachi halwa is also known as Bombay Halwa.

Ingredients

1 cup cornflour / cornstarch
1.25 cups water + 3/4 cup water divided
orange food color
1 3/4 cup granulated white sugar
1/2 teaspoon cardamom powder
1/3 cup ghee also known as clarified butter
2-3 tablespoons chopped pistachios and cashews + more to garnish

Method

* In a bowl whisk corn flour with 1.25 cups water till there are no lumps.

* Add few drops of orange food color and mix to combine. Set aside.

* To a pan on medium heat, add sugar and remaining 3/4 cup water. Cook for 3-4 minutes or till the syrup becomes sticky.

* Add corn flour mix. Keep stirring on low heat for 10-15 minutes. It will start becoming thick.

* Start adding ghee, 1-2 tablespoons at a time. And keep stirring all the time.

* Add chopped nuts, cardamom powder and mix. Add all ghee by now and keep stirring.

* The halwa will become thicker and leave sides of the pan.

* Keep cooking the halwa on medium heat till it starts looking shiny, around 15 more minutes.

* Transfer halwa mixture to a greased pan, sprinkle more nuts on top. Press them down with a spoon.

* Let the mixture cool down for 2-3 hours. Once completely set, cut into pieces and enjoy! Keep refrigerated.