Karachi Halwa Recipe: Karachi halwa, also known as Bombay halwa, is a soft and melt-in-the-mouth sweet delicacy that requires just four basic ingredients – corn flour, ghee, water, and sugar. It’s a perfect treat for festive occasions, and I’m excited to share the recipe with step-by-step photos.
To achieve the soft and delicious texture of Karachi halwa, I’ve included almonds and cashews for a delightful crunch. While making this halwa, you have the flexibility to use your choice of dry fruits. Additionally, I recommend using ghee for its rich taste and aroma, although you can substitute with oil if necessary.
For coloring, you can opt for natural extracts like orange, yellow, red, pink, or green, avoiding artificial food colors. Saffron strands are also a great natural option for a yellow hue.
It’s important to use white corn flour (corn starch) for making Karachi halwa. In India, corn flour is commonly used, but if you reside in Europe or America, you can use corn starch instead.
Once the halwa is set and cut into squares, it’s ready to be enjoyed as a festive sweet or as a delightful treat after meals.
Ingredients: Karachi Halwa Recipe
For Corn Flour Solution:
- 1 cup corn flour (about 100 grams)
- 1 cup water, for dissolving corn flour
For Sugar Solution:
- 1 cup sugar (about 200 grams)
- 1/2 cup water, for dissolving sugar
- 1 teaspoon lemon juice
- 5 to 6 drops of natural orange color extract
Other Ingredients:
- 1/4 cup ghee (clarified butter), about 50 grams
- 1/2 teaspoon cardamom powder
- 1 teaspoon rose water
- 1 tablespoon sliced almonds
- 1 tablespoon chopped cashews
For Garnishing:
- 2 teaspoons sliced almonds
- 2 teaspoons sliced cashews
Instructions: Karachi Halwa Recipe
Preparation for Karachi Halwa:
- Begin by taking 1 cup of corn flour (about 100 grams) in a mixing bowl. Add 1 cup of water and mix thoroughly with a wire whisk until there are no lumps. Set aside.
- Line a tray or pan with butter paper or parchment paper. Alternatively, grease the pan bottom and sides with some ghee. Set aside.
Preparing Sugar Solution:
- In a heavy-bottomed kadai, take 1 cup of sugar (about 200 grams) and add 1/2 cup of water.
- Add 5 to 6 drops of natural orange color extract. You can use any natural color extract like yellow, red, pink, or green. Alternatively, you can use about 1 pinch of saffron strands for a faint yellow color.
- Add 1 teaspoon of lemon juice, mix well, and place the pan on the stove top.
- Keep the flame on medium-low and stir the solution until the sugar dissolves. Then reduce the flame to low. Keep it on the lowest flame and let the sugar solution come to a boil.
Making Karachi Halwa:
- Now, take the corn starch solution and stir it again as the corn starch tends to settle down at the bottom. Mix everything well before adding it to the sugar syrup.
- Add a portion of the corn flour solution to the sugar syrup. Add the corn flour solution in two to three parts.
- Immediately mix very well with a wire whisk.
- Add the second part of the corn flour solution and mix well.
- Continue to mix and stir continuously over low flame using a spatula or spoon. The mixture will begin to thicken.
- Once the mixture thickens, add 1/4 cup of ghee in two to three parts. Mix well after each addition to incorporate all the ghee into the corn flour mixture.
- Cook for 1 to 2 minutes, stirring often, until the mixture gathers in one mass. By this time, the mixture must have left the sides of the kadai or pan, and you will see ghee releasing from the sides.
Checking the Doneness of Karachi Halwa:
- Take a small portion of the halwa mixture on a plate and try to form it into a ball. If you can shape it into a ball, the Karachi halwa is ready. Be quick while checking and avoid keeping the halwa cooking in the kadai for too long.
Final Steps:
- Once the halwa mixture gathers in one mass and has a translucent appearance, switch off the flame.
- Quickly add 1 tablespoon of sliced almonds, 1 tablespoon of chopped cashews, and 1/2 teaspoon of cardamom powder. Then add 1 teaspoon of rose water (optional) and mix immediately.
- Quickly transfer the halwa mixture to the lined or greased tray. Spread it evenly with a spatula and level it neatly.
- Sprinkle 2 teaspoons of sliced almonds and 2 teaspoons of sliced cashews over the halwa. Press them gently with a spatula so that they stick to the halwa.
- Allow the halwa to cool at room temperature.
- Once cooled, remove the Karachi halwa from the tray and slice it into squares.
- Serve Karachi halwa as a festive sweet or as an after-meal treat. Leftovers can be stored in an airtight container and refrigerated.
Conclusion:
Karachi Halwa Recipe, with its soft and melt-in-the-mouth texture, is a delightful sweet treat that can be enjoyed during festive occasions or as a special dessert after meals. With simple ingredients and easy-to-follow steps, this recipe allows you to create a delicious homemade halwa that will surely impress your family and friends. Whether served as a festive sweet or an indulgent snack, Karachi Halwa is sure to be a hit among all age groups.
FAQs about Karachi Halwa Recipe
Can I use any other nuts besides almonds and cashews in Karachi Halwa?
Yes, you can use a variety of nuts such as pistachios, walnuts, or even raisins based on your preference.
Is it necessary to use natural color extract for coloring the halwa?
No, you can skip the color extract altogether or use natural alternatives like saffron strands for a subtle yellow hue.
Can I store Karachi Halwa at room temperature?
It’s best to store Karachi Halwa in an airtight container and refrigerate it to maintain freshness and prolong its shelf life.
How long does Karachi Halwa last?
When stored properly in the refrigerator, Karachi Halwa can last for up to a week.
Can I use oil instead of ghee in this recipe?
While ghee adds a rich flavor to the halwa, you can substitute it with an equal amount of neutral-flavored oil if desired.
