Bombay karachi halwa

Tasty Indian dessert

5 from 2 votes

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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

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Always mix cornflour and water well and make sure the mixture is lump free then cook halwa
I used a baking pan but you can use a mysorepak tray or any deep plate
Alter the sugar according to your taste
For melting sugar, you can use room temperature water but hot water comes to a boil soon and sugar also melts faster
Food color is optional
Always cool the halwa completely then cut the halwa. Grease ghee and use a knife for cutting halwa
Any nuts of choice can be added
Roasting cashew is optional for halwa. You can saute cashews in ghee or add it directly
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
Halwa stays good for a week in the fridge
never cut the halwa when it is hot. Cool it completely and let halwa set; then cut into desired pieces
Traditionally corn flour halwa is served by cutting it into pieces but you can serve halwa according to your preference
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.