Bombay or Karachi Halwa | How to make Bombay or Karachi Halwa

By Nita Bhatia  |  8th Oct 2016  |  
4.4 from 5 reviews Rate It!
  • Photo of Bombay or Karachi Halwa by Nita Bhatia at BetterButter
Bombay or Karachi Halwaby Nita Bhatia
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About Bombay or Karachi Halwa Recipe

Navratri special.

Bombay or Karachi Halwa is an authentic dish which is perfect to serve on all occasions. The Bombay or Karachi Halwa is delicious and has an amazing aroma. Bombay or Karachi Halwa by Nita Bhatia will help you to prepare the perfect Bombay or Karachi Halwa in your kitchen at home. Bombay or Karachi Halwa needs few minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Bombay or Karachi Halwa. This makes it easy to learn how to make the delicious Bombay or Karachi Halwa. In case you have any questions on how to make the Bombay or Karachi Halwa you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Nita Bhatia. Bombay or Karachi Halwa will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Bombay or Karachi Halwa

Ingredients to make Bombay or Karachi Halwa

  • 1/2 cup corn flour
  • 1 1/2 cup water
  • 1/4 cup ghee
  • 3 tablespoons chopped pistachios
  • 3 tablespoons chopped almonds
  • 1 teaspoon cardamom powder
  • Small pinch food colour - Yellow or Orange
  • Few strands of Saffron diluted in some water
  • 1 teaspoon lemon juice
  • 1 tablespoon poppy seeds
  • For sugar syrup: 1 cup sugar and 2 cups water

How to make Bombay or Karachi Halwa

  1. Take corn flour in a bowl and mix 1 cup of water without any lumps. Add food colour and mix well. Keep aside.
  2. In a nonstick pan add 1 cup sugar and 1 cup water. Allow it to boil for sugar to dissolve completely. Boil till the syrup becomes sticky. Add lemon juice. Now slowly add the corn flour mixture.
  3. Keep flame to slow and keep stirring continuously. It will start to become glossy. Keep stirring. It will start to become thick and glossy. Don’t stop stirring to avoid lumps. Now add warm ghee, cardamom powder and mix well.
  4. It will be very thick. Add diluted saffron, chopped nuts.
  5. Once halwa texture comes and start to leave sides of kadai and becomes shiny, add pistachios and almonds, mix well and keep stirring for 1-2 mins. Turn off the flame. Halwa will leave the sides of the pan well and the ghee will come out.
  6. Transfer the halwa to the greased plate.
  7. Allow halwa to cool at least for an hour. Cut them into desire shape and enjoy. This halwa is soft and chewy.

Reviews for Bombay or Karachi Halwa (5)

Bela Rawal3 years ago


Bijal Panchal3 years ago

which kind of food colour? powder or liquid?

Yashodha Biradar3 years ago


Preeti Gangwar3 years ago


Evelyn Shilpa3 years ago

ohh this sweet is so it!

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