Bombay Halwa | Cornflour halwa

Bombay halwa | Karachi halwa | cornflour halwa | Bombay Karachi halwa | halwa recipe | Indian sweet recipes| dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Diwali sweet recipe | Deepavali sweets | best Indian sweets | Easy Halwa recipe with step by step pictures and video recipe. Check out the Bombay Karachi halwa. If you like the video pls SUBSCRIBE to my channel. Also, check out other Halwa varieties in TMF

Bombay halwa | Karachi halwa | cornflour halwa | Bombay Karachi halwa is a tasty popular Indian sweet. Without any string consistency, this is one halwa variety that can be easily made.

• • • • Lump free slurry
      • Check halwa consistency
      • Always cool and cut halwa
      • Ingredients
      • Recipe with step by step pictures
      • Cornflour halwa Video recipe

Should we mix water and cornflour before turning on the stove?

Yes always mix well and make sure the mixture is lump free then cook halwa

What kind of tray works for halwa?

I used a baking pan but you can use a mysorepak tray or any deep plate 

Can I reduce sugar?

Yes, adjust according to your taste. We have a sweet tooth so I refer to adding extra sugar.

Why hot water for melting sugar?

You can use room temperature water but hot water comes to a boil soon and sugar also melts faster. 

Can I skip Food color?

Food color is optional for Karachi halwa, but traditionally cornflour halwa is prepared with food color so I used orange color. I have made a version of custard powder halwa using brown sugar and a pinch of saffron and skipped food color. Refer it

Can I cut the bombay halwa immediately?

Always cool the halwa completely then cut the halwa. Grease ghee and use a knife for cutting halwa.

Should I roast cashew?

Roasting cashew is optional for halwa. You can saute cashews in ghee or add it directly.

Always moisture your hand then check halwa consistency 

Halwa will be extremely hot so always wet (moisture) your finger then check for halwa consistency. Make sure your finger is damp but not dripping water

Cool then cut

never cut the halwa when it is hot. Cool it completely and let halwa set; then cut into desired pieces

Can I serve the halwa without cutting it into pieces?

Traditionally corn flour halwa is served by cutting it into pieces but you can serve halwa according to your preference.

Chewy Karachi halwa

For chewy halwa, cook for extra 20 minutes on medium flame till ghee comes out completely and halwa turns stretchy. The more time you cook, the more chewy and hard halwa would be.

For the Bombay halwa video

Indian sweet recipes in TMF

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Burfi

Halwa

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Bombay karachi halwa

Tasty Indian dessert

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Ingredients

• ½ cup cornflour
• 1 + ½ cup of sugar
• 2 + ½ cups of water
• ⅛ teaspoon of cardamom powder
• 2 + ½ tablespoon ghee
• pinch of food color

Instructions

• Grease a pan /tray with ghee and keep aside
• In a mixing bowl add cornflour and water; mix well without any lumps
• Add hot water to a wide heavy-bottomed pan. turn the stove on medium-high flame and boil
• When water turns slightly frothy boil; add sugar; mix well and cook till sugar melts. Avoid strong consistency
• Mix cornflour slurry well then add; mix well and cook
• The mixture starts  to turn “jelly “ like texture
• Add food color of your choice; mix well and continue cooking
• Furthermore, add ghee; mix well and continue cooking
• add cardamom powder; mix well and continue cooking
• Furthmore, add cashews; mix well and continue cooking
• The liquid turns to a thick halwa like consistency; turn down to medium flame
• Furthermore  ghee; mix well and continue cooking
• Once halwa thickens and turns glossy add ghee; mix well and continue cooking
• start checking for halwa consistency. Wet (moisture) your finger with cold water and touch halwa; if it is sticky cook for an additional time
• Continue cooking and keep checking halwa consistency. Wet (moisture) your finger with cold water and touch halwa; if it is nonsticky and leaves as a whole mass; turn off the stove
• Transfer and level; cool completely
• Cool completely then grease the knife with ghee and cut the halwa to your desired size

Video

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Notes

1. Always mix cornflour and water well and make sure the mixture is lump free then cook halwa
2. I used a baking pan but you can use a mysorepak tray or any deep plate
3. Alter the sugar according to your taste
4. For melting sugar, you can use room temperature water  but hot water comes to a boil soon and sugar also melts faster
5. Food color is optional
6. Always cool the halwa completely then cut the halwa. Grease ghee and use a knife for cutting halwa
7. Any nuts of choice can be added
8. Roasting cashew is optional for halwa. You can saute cashews in ghee or add it directly
9. Halwa will be extremely hot while checking consistency so always damp (moisture) your finger then check for halwa consistency. Make sure your finger is damp but not dripping water
10. Halwa stays good for a week in the fridge
11. never cut the halwa when it is hot. Cool it completely and let halwa set; then cut into desired pieces
12. Traditionally corn flour halwa is served by cutting it into pieces but you can serve halwa according to your preference
13. For chewy halwa, cook for extra 20 minutes on medium flame till ghee comes out completely and halwa turns stretchy. The more time you cook, the more chewy and hard halwa would be.

 

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Ingredients

½ cup cornflour

1 + ½ cup of sugar

2 + ½ cups of water

⅛ teaspoon of cardamom powder

2 + ½  tbsp ghee

pinch of food color

How to make Karachi Bombay halwa with step by step pictures

• Grease a pan /tray with ghee and keep aside

• In a mixing bowl add cornflour and water; mix well without any lumps

• Add hot water to a wide heavy-bottomed pan. turn the stove on medium-high flame and boil

• When water turns slightly frothy boil; add sugar; mix well and cook till sugar melts. Avoid strong consistency

• Mix cornflour slurry well then add; mix well and cook 

• The mixture starts  to turn "jelly " like texture

• Add food color of your choice; mix well and continue cooking
  

• Furthermore, add ghee; mix well and continue cooking

• add cardamom powder; mix well and continue cooking

• Furthmore, add cashews; mix well and continue cooking

• The liquid turns to a thick halwa like consistency; turn down to medium flame

• Furthermore  ghee; mix well and continue cooking

• Once halwa thickens and turns glossy add ghee; mix well and continue cooking

• start checking for halwa consistency. Wet (moisture) your finger with cold water and touch halwa; if it is sticky cook for an additional time 

• Continue cooking and keep checking halwa consistency. Wet (moisture) your finger with cold water and touch halwa; if it is nonsticky and leaves as a whole mass; turn off the stove

• Transfer and level; cool completely

• Cool completely then grease the knife with ghee and cut the halwa to your desired size