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Photo of Karachi Halwa by Shaheen Ali at BetterButter

Karachi Halwa

Shaheen Ali
5 minutes
Prep Time
15 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Karachi Halwa RECIPE

Karachi Halwa | Bombay Halwa is a popular sweet found all across India with different names. I first had this in Ajmer, Rajasthan… I was amazed to see this sweet in almost each and every sweet shop near Dargah. The karachi halwa is not made in any particular color. Saffron, green n yellow are the common colors found in karachi halwa. As diwali is approaching I decided to present various sweet varieties that can be made easily at home and presented in front if your guests this festival. Karachi halwa is one such sweet I wanted to make since long. Just few simple ingredients that can be easily found in your kitchen pantry are used to make this rubbery sweet. It’s also popularly known as cornflour halwa. But you can also replace cornflour with any flavoured custard powder. The halwa made with custard powder won’t give that rubbery texture to it. So its personal choice.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Indian
  • Simmering
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. 1/2 cup cornflour
  2. 1.5 cup sugar
  3. 1.5 cups + 1/2 cup water for syrup
  4. 2 tbsp ghee
  5. 1/4 cup chopped cashews
  6. 1-2 pinch cardamom powder
  7. 1 pinch food color (I used red)


  1. In a large bowl, mix cornflour with water and whisk well to avoid forming lumps.Add food color and keep aside.
  2. In a non stick pan, dry roast the chopped cashews and keep aside to cool.
  3. In a non stick wok, heat 1/2 cup of water and add sugar and boil till the sugar melts. Cook for another few minutes till the water strats getting a little thick. No need to wait for one string consistency.
  4. Now start adding the cornflour mixture by stirring continuously in low heat. You will see the mixture turning dark in color and the texture will be initially look glossy.
  5. Keep stirring till the mixture starts getting thick. Now add 2 tbsp of ghee and roasted cashews.
  6. Stir it till the mixture folds up and starts leaving the sides of the wok forming a big lump.
  7. Transfer the mix into a greased tray and tap gently so that the mix spreads evenly. Keep aside to cool down completely.
  8. Once the halwa cools down completely in room temperature cut into desired pieces. I used pizza cutter to get fine edges.
  9. Serve it by garnishing chopped cashews and pistachios.

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hida himaaz
hida himaaz   Aug-19-2017


swaleha kalim
swaleha kalim   Jul-09-2017


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