How to Make Karachi Halwa

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Karachi Halwa

karachi halwa



Corn Flour 1/2 cup
Sugar 1 and 1/2 cups
Water 2 1/2 cups
Ghee/Butter 2-3 tbsp
Food color a pinch
Cardamom Powder 1/4 tsp
Nuts(cashew & almond) 2-3 tbsp (chopped)

First in a mixing bowl, add corn flour, 1 1/2 cups of water and food color, mix everything well without any lumps and keep aside.
Grease a wide plate/tray with few drops of ghee/butter n keep aside.
Now heat tsp of ghee in a non stick pan/heavy bottomed kadai, fry the nuts till light golden brown and transfer to a bowl n keep aside.
Then to the same kadai, add sugar n 1 cup of water and keep stirring until it dissolved completely.

And allow to boil, once it starts boiling (slightly thickens n no need of string consistency) pour corn flour liquid slowly from top and keep stirring.
Stir well without any lumps and turn the stove to medium heat and keep stirring the liquid, after 3-4 minutes it will form a little thick jelly like liquid mass.

Keep stirring the halwa for another 2-3 minutes, once it turns thicken and the color turns dark add ghee and keep stirring for another 2 minutes.
Now the halwa turns dark and starts leaving the sides of the kadai n roll well.

At this stage add cardamom powder and roasted nuts and switch off the stove.
Then Transfer the halwa to already greased plate and spread it gently.
Allow it to cool completely (1-1 1/2 hr) and then cut into slices and serve.