Bombay Karachi Halwa | How to make Bombay Karachi Halwa

By Sree Vaishnavi  |  31st Jan 2018  |  
5 from 1 review Rate It!
  • Bombay Karachi Halwa, How to make Bombay Karachi Halwa
Bombay Karachi Halwaby Sree Vaishnavi
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    16

    People

9

1

0 votes

About Bombay Karachi Halwa Recipe

This is a yummy recipe of halwa very famous in Bombay, so here is my method of making this at home.

Bombay Karachi Halwa, a marvellous creation to spice up your day. Bombay Karachi Halwa is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingBombay Karachi Halwa is just too tempting. This amazing recipe is provided by RJ Sree. Be it kids or adults, no one can get away from this delicious dish. How to make Bombay Karachi Halwa is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Bombay Karachi Halwaby RJ Sree. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Bombay Karachi Halwa is just the appropriate recipe to serve as many as 16. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Bombay Karachi Halwa

Ingredients to make Bombay Karachi Halwa

  • ½ cup corn flour
  • 1½ cup water
  • 1¼ cup sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 4-5 tbsp ghee
  • 10 cashews, chopped
  • ¼ tsp cardamom powder
  • few drops of orange food colour
  • 5 almonds, chopped for garnish

How to make Bombay Karachi Halwa

  1. firstly, in a large mixing bowl take corn flour and water.
  2. mix well without forming any lumps.
  3. furthermore, add half cup of more water and continue to mix. keep aside.
  4. firstly, in a large kadai / non-stick pan take sugar add water.
  5. allow the syrup to boil.
  6. pour corn flour mixture into the boiling sugar syrup.
  7. furthermore, stirring continuously on low-medium flame.
  8. once the corn flour mixture starts to boil, and starts to thicken.
  9. immediately add a tsp of lemon juice.
  10. also keep stirring till the mixture thickens completely.
  11. now add a tbsp full of ghee.
  12. and mix continuously till all the ghee is absorbed.
  13. further, add another tbsp of more ghee and continue to mix till it turns glossy.
  14. then the mixture will start turning transparent and silky. releasing ghee from sides.
  15. add food colour, cardamom powder and chopped cashews.
  16. continue to mix till mixture will start to form a lump.
  17. later, transfer the mixture to a tray and level.
  18. also sprinkle some chopped almonds and rest for an hour. finally, cut to a desired shape and serve.

My Tip:

firstly, keep stirring continuously else lumps will be formed in halwa. furthermore, add ghee in regular intervals as it doesn’t consume more ghee. additionally, add lemon juice without fail to prevent sugar from crystallisation. finally, use colour of your choice and do not over cook as they turn rubbery and chewy. also undercooking will make halwa taste raw and sticky.

Reviews for Bombay Karachi Halwa (1)

Maithili Iyer8 months ago

Thanks for sharing this recipe.
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