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  • Corn Flour Halwa Recipe | Karachi Halwa Recipe

Corn Flour Halwa Recipe | Karachi Halwa Recipe

Posted on Nov 4th, 2014
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Sweet Varieties
Reading Time: 4 minutes
Corn Flour Halwa, mostly referred to as Bombay Karachi Halwa, is a popular Indian Dessert. Generally most of the halwa varieties are complex and consumes more time and effort. But Karachi Halwa is one of the easiest and quickest halwa and it tastes so heavenly. All the Indian Sweet stalls sell this yummy sweet dish. Corn Flour Halwa (Karachi Halwa), a nutty halwa with transparent texture! Experience nuts in each bite of this halwa! An Instant sweet dish to surprise our family and friends. This halwa is a good option for Diwali too 🙂 This is one of the sweets that can be done within 15 minutes. So all get ready to try this easy and yummy sweet today itself!


Preparation and Yield:

Preparation time 5 mins
Cooking Time 15 mins
Yield 15 pieces
Ingredients:
Corn Flour 1/2 Cup*
Sugar 1.5 Cups
Cardamom Powder 1/2 teaspoon
Yellow or Red Food color a Pinch
Water 2.5 Cups
Chopped Cashews & Almonds 2 tablespoon
Ghee 2 tablespoon

 

*1 cup = 250ml

 

Method:
  • Take a tray or plate and grease it with little ghee and keep it ready. Take corn flour in a mixing bowl. To that add 1.5 cups of water
  • Whisk well to have a smooth batter without any lumps. Heat a pan and add a teaspoon of ghee. Add broken cashews and almonds and fry them in ghee till the cashews turn golden brown color. Take this nuts and keep it aside
  • Add sugar to the pan and add 1 cup of water. Let the sugar gets dissolved in water. Keep stirring in medium flame till the syrup becomes little thick and becomes sticky. No need for any string consistency. When the syrup gets sticky add the food color and mix well
  • To this now add the corn flour batter little by little and keep stirring. Initially you can see some glossy texture here and there in the mixture.  Keep stirring till the whole mixture turns glossy.
  • Add ghee little by little and keep stirring till all the ghee has been absorbed and the mixture comes to a halwa consistency. The mixture should roll like a ball without sticking to the sides of the pan. Also if you take a teaspoon of the halwa mixture in a plate and allow it to cool off, you should be able to make a ball out of the halwa mixture. This is the right stage to remove the halwa from flame. If you are not able to roll the halwa mixture like a ball, then keep stirring in low flame until this consistency is reached. Once the proper consistency is reached, add the roasted cashews and almonds along with cardamom powder
  • Mix the halwa well so that the nuts are combined well with the halwa. Remove the pan from flame. Pour the halwa mixture to the greased tray or vessel.
  • Flatten the halwa mixture with back of a spatula. Allow the halwa to cool down for atleast an hour. Then make rectangular or diamond shaped pieces out of the halwa
  • The yummy and nutty Corn Flour Halwa is now ready to serve!
Corn Flour Halwa Recipe | Karachi Halwa Recipe
Corn Flour Halwa Recipe | Karachi Halwa Recipe
(Visited 4,117 times, 1 visits today)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

16 Comments Hide Comments

Anonymous says:
November 5, 2014 at 2:41 am

Wow… so yummy… want to grab now….

Reply
Hema Sridhar says:
November 5, 2014 at 8:56 am

Looks yummy pls mention the corn flour brand u used

Reply
Manjula M S says:
November 7, 2014 at 10:27 am

Wow. ..will try it out

Reply
Manjula M S says:
November 7, 2014 at 10:28 am

Wow will try it out

Reply
swankysweets says:
March 6, 2015 at 12:10 am

NICE recipe…

Reply
rachaelveedec@gmail.com says:
November 4, 2015 at 1:21 pm

Mine came out sticky. I think it is too much water or I did not wait and stir longer can you tell me why

Reply
subbuskitchen says:
November 4, 2015 at 8:36 pm

Sorry to hear Rachael. We just need to keep stirring till the whole mixture looks shiny dnd glossy. Did u get a glossy texture?

Reply
Anonymous says:
November 10, 2015 at 6:02 pm

are the measurements correct? because, in Ingredients water is 21/2 cups of water and in the preparation, it says mix with 11/2 cups of water. which one is correct?

Reply
subbuskitchen says:
November 11, 2015 at 2:46 am

yes the measurements are correct, i have used 1.5 cups to mix the corn flour and used 1 cup for sugar syrup

Reply
Lost in thought says:
October 26, 2016 at 12:04 pm

Perfect measurement and instructions. I doubled the quantity. This recipe turned out awesome after two failed attempts in the past (recipe from different sources). Thanks maami and Sowmya.

Reply
revathi says:
October 27, 2016 at 8:58 am

Planning to make it for this deepavali wat is the shelf life. Should I keep in fridge.

Reply
subbuskitchen says:
October 27, 2016 at 12:50 pm

It will stay good for 3-5 days, yes better to keep in fridge it u r doing it well in advance

Reply
revathi says:
October 29, 2016 at 9:34 am

I tried your recipe yesterday. It came out very well. It was a big hit. Thanks

Reply
Anonymous says:
October 16, 2017 at 7:45 am

I tried and it came stiff like rocks 🙁 what did i do wrong?

Reply
Norma Carrión says:
January 12, 2018 at 4:38 pm

Hi. Is corn flour or corn starch ? They are different I think is corn starch

Reply
Sowmya Venkatachalam says:
January 12, 2018 at 9:57 pm

it is corn starch.

Reply

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