Sunday, October 23, 2016

Karachi Halwa | Bombay Halwa | How to make Karachi Halwa at Home | Diwali Special Recipe by Masterchefmom

Karachi Halwa | Bombay Halwa

Hi Supermoms,

‘Bombay Halwa’ or ‘Karachi Halwa’ is an extremely popular sweet dish across India and I have childhood memories of devouring this sweet from the sweet box that my Dad used to get from Office for Diwali. This particular halwa is cling wrapped inside the sweet box and to me it was nothing less than a treasure .Diwali is incomplete without tasting this yummy dessert.The crunchy cashews inside the halwa adds to the taste and texture of this delicious halwa made from cornflour. It is still one of my favourite desserts and I feel extremely happy to share this Rose flavoured Karachi Halwa recipe with you all. Nothing to beat homemade  ‘Halwa’ and gifting them gives more ‘sweet’ happiness!

Preparation time : 5 minutes
Cooking time : 15 minutes
1 Cup =250 ml
Yield : 25  square pieces 
Storage : 4-5 days when refrigerated
Vessel required : Greased rectangular/ square tray of 1“ thickness. Heavy bottom Wok/Karahi

Ingredients :

85 grams/1/2 Cup  Cornflour 
1 1/2 Cups Sugar
2 1/2 Cups Water
3 tablespoons Ghee
1/2 teaspoon Rose Essence
15 cashewnuts , halved and roasted in ghee till light brown
A drop of food colour ( I used red)

Method :

1.In a bowl mix Cornflour with one and half cups of water. 
2. Add the food colour and mix well without any lumps.
3. In a heavy bottom Kadahi, add a teaspoon of ghee. Now add the remaining water and sugar .

4. Cook in a low flame till the sugar melts and starts to boil. Keep stirring till the sugar syrup reaches a ‘one string ‘consistency. 
5. Now add the cornflour mixture and rose essence.
6. Keep stirring to avoid any lumps. 
8. Add the remaining ghee and keep stirring.
9. The mixture will turn thicker and glossier and will leave the sides of the Karahi.

10. Add the roasted cashews ,stir well and switch off.
11. Transfer the halwa mixture to a greased tray . 

12. Level the top surface using a greased spoon or flat ladle.
13. Let it cool for an hour.

Cut the halwa in desired shapes and enjoy!!

Karachi Halwa | Bombay Halwa

Chef Tips:

  1. For natural colour, you can soak saffron strands in warm water for 3 hours .
  2. You can also soak beetroot pieces in water for 3 hours and use that water to mix the cornflour to get a natural pink colour.

3.  To  check for  one string consistency, drop little sugar syrup in a cup of water, if it doesn’t     seperate then your syrup is ready.
4. You can add few drops of lemon juice in the sugar syrup to prevent crystallisation.
5.  Cling wrap each piece if you are gifting them for diwali.
6. This Halwa will taste delicious in other flavours and colours also.

Happy Cooking !

With love,


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