Bombay Karachi Halwa Recipe

Cooking Directions

• STEP 1.In a heavy-bottomed pan, heat ghee and add cornflour. Roast the cornflour on low heat until it turns golden brown.
• STEP 2.In a separate pan, heat water and sugar. Stir until the sugar dissolves completely.
• STEP 3.Slowly add the sugar syrup to the roasted cornflour mixture, stirring continuously to avoid lumps.
• STEP 4.Add cardamom powder and saffron strands to the mixture and cook on low heat until it thickens.
• STEP 5.Add chopped nuts and dried fruits to the mixture and mix well.
• STEP 6.Transfer the mixture to a greased tray and spread it evenly. Allow it to cool and set for a few hours.
• STEP 7.Once set, cut the halwa into desired shapes and serve.

Cooking Tips

• Make sure to roast the cornflour on low heat to avoid burning.
• Stir the sugar syrup continuously while adding it to the cornflour mixture to prevent lumps.
• You can customize the nuts and dried fruits according to your preference.

Storage and Serving

• Store the Bombay Karachi Halwa in an airtight container at room temperature.
• It stays fresh for up to a week.
• Serve the halwa as a dessert or sweet treat during festivals or special occasions.