Karachi halwa or Bombay halwa | How to make Karachi halwa or Bombay halwa

By Madhumati Bhagavatula  |  22nd Sep 2016  |  
5.0 from 1 review Rate It!
  • Karachi halwa or Bombay halwa, How to make Karachi halwa or Bombay halwa
Karachi halwa or Bombay halwaby Madhumati Bhagavatula
  • Prep Time

    10

    mins
  • Cook Time

    90

    mins
  • Serves

    5

    People

60

1





About Karachi halwa or Bombay halwa Recipe

A very well known and delicious sweet.

Karachi halwa or Bombay halwa is a popular aromatic and delicious dish. You can try making this amazing Karachi halwa or Bombay halwa in your kitchen. This recipe requires 10 minutes for preparation and 90 minutes to cook. The Karachi halwa or Bombay halwa by Madhumati Bhagavatula has detailed steps with pictures so you can easily learn how to cook Karachi halwa or Bombay halwa at home without any difficulty. Karachi halwa or Bombay halwa is enjoyed by everyone and can be served on special occasions. The flavours of the Karachi halwa or Bombay halwa would satiate your taste buds. You must try making Karachi halwa or Bombay halwa this weekend. Share your Karachi halwa or Bombay halwa cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Madhumati Bhagavatula for inputs. In case you have any queries for Karachi halwa or Bombay halwa you can comment on the recipe page to connect with the Madhumati Bhagavatula. You can also rate the Karachi halwa or Bombay halwa and give feedback.

Karachi halwa or Bombay halwa

Ingredients to make Karachi halwa or Bombay halwa

  • 1 cup corn flour
  • 3 1/2 cups water
  • 2 1/2 cups sugar
  • 1/2 tsp cardamom
  • 1/2 cup to 3/4 cup cashew nuts cut into small pieces
  • Food colours of your choice
  • 3/4 cup Ghee or clarified butter

How to make Karachi halwa or Bombay halwa

  1. Take corn flour in a bowl and add 2 cups of water. Mix till corn flour mixes thoroughly with water. Keep aside.
  2. Take sugar in a wok, add 1 cup water and mix it well.
  3. Add the corn mix into the wok. Keep stirring it continuously on a low to medium flame, for almost 25-30 minutes.
  4. Add ghee (melted but not hot,) and mix it well.
  5. Keep stirring and cooking it till the mixture turns almost transparent like the colourless jelly.
  6. Add 1/2 tsp of cardamom, crushed and mix.
  7. Add crushed/ cut cashew nuts and mix.
  8. Add food colour of your choice, just a pinch or 2 into it and mix it thoroughly till you have an even colour.
  9. Turn off the stove. Pour this mixture into slightly greased tray.
  10. Keep it outside for some time and then into the fridge for 20 minutes.
  11. Take out and cut it into pieces with a knife. You can serve it cold/hot as you may desire.

My Tip:

Reduce the cooking time by adding powdered sugar in place of sugar granules. Divide the mixture into portions to add different colours and take them in different trays to get nice colours. In order to stop forming lumps, keep your focus totally on the mixture while stirring and blending or it will form into lumps. Strictly cook on a low to a medium flame only.

Reviews for Karachi halwa or Bombay halwa (1)

Agnivo Paula year ago

Reply
Madhumati Bhagavatula
2 months ago
thank you! :blush: