Karachi Halwa: This Soft, Glossy Dessert Is Irresistibly Tasty

One of the finest sweet dishes of India, Karachi Halwa, also known as Bombay Halwa or Corn Flour Halwa has a very decent taste. It melts in the mouth quickly and has a glossy texture. The sweet treat is soft and loved by many kids. Karachi Halwa is also a perfect dish to learn and cook for those who have just started cooking. The dish is easy to prepare and can be made in good quantities at once. 

Here’s the recipe for Bombay Halwa.

Cooking time: 45 minutes

Servings: 12


  • ½ cup corn flour
  • 1½ cups water
  • 3 drops food colour of your choice
  • 5 tbsp ghee
  • 1 tsp lemon juice
  • ¼ tsp cardamom powder
  • ¼ cup cashews (crushed)
  • 2 tbsp almonds (crushed)

For the sugar syrup:

  • 1½ cups sugar
  • 1 cup water


  • Take a big bowl, add cornflour and 1½ cups of water to it.
  • Mix well so that no lumps are left in the mixture. 
  • Now, add food colour and blend that also. Once done, leave them aside for a while.
  • Now, take a pan and put sugar as well as a cup of water in it. 
  • Cook them in a medium flame until the sugar gets dissolved.
  • Once the sugar syrup boils add the corn flour mixture to it. Keep stirring the mixture continuously while adding the corn flour as well.
  • Now, stir them constantly and cook them on a low flame. 
  • Once the mixture gets to thicken add some lemon juice and continue stirring. Put 1 tsp ghee in the mixture when it turns glossy. 
  • Next, let the ghee be absorbed completely by the halwa batter. 
  • Once it is absorbed, put 1 tsp of ghee again and keep stirring the mixture. This procedure needs to be repeated until all the ghee is used up. 
  • Now, add cardamom powder and broken cashews to the mixture and mix well while cooking.
  • Wait until the halwa batter forms a lump and leaves the pan. 
  • Switch off the flame once it’s ready and put the mixture on a ghee-grease tray. 
  • Now, leave it for half an hour and then cut it to the required sizes.
  • Glossy, yummy and soft Karachi Halwa ready to eat and serve.

Points to remember:

  • Ensure there are no lumps therefore mix the corn flour properly with water. 
  • You can always put any food colour according to your choice.
  • Ensure that the sugar is dissolved completely and boils properly.
  • To make Karachi Halwa, stirring the mixture constantly is an important step, otherwise the mixture will stick to the bottom and ruin the dish. 
  • The right time to switch off the flame and know the dish is ready is when the halwa mixture gets glossy and separated from the pan without sticking.
  • Once the dish is ready, leave it for 30 minutes and then cut them into the required pieces. 
  • Don’t over-cook the halwa, as it will get a bit elastic which doesn’t taste good.