Karachi Halwa is a melt in mouth kind halwa made with cornflour. This Bombay Karachi halwa is one of the tastiest sweets in India.
Bombay Karachi Halwa
Karachi halwa or often known as Bombay halwa is a popular sweet dish of cornflour halwa made by Punjabi Halwais who moved to Mumbai from Karachi. This melt in mouth cornflour halwa is considered as an assorted sweet.
I remember my aunt used to bring this Karachi halwa, mostly on Rakshabandhan. Those shiny golden pieces were used to wrapped in butter paper, and we kid always wanted to grab just those pieces, ignoring all other sweets from the box. That’s how delicious, Karachi Halwa is.
HELLO Hello…
As Raksha Bandha is just a few days away, why not make this Karachi Halwa and surprise your siblings?
Difference between Atta Halwa and Karachi Halwa
While atta hawla has gluten, the karachi halwa is gluten free.
Atta halwa tends to be grainy and the corn flour halwa is slightly sticky and has melt in mouth kind of texture.
Can this halwa be made VEGAN?
Well, to be frank halwa always tastes best in ghee or clarified butter. But if you really are looking to make it Vegan, I would suggest using an odourless oil.
Ingredients Needed for Karachi Halwa
- Cornflour: The white cornflour or sometimes sold as cornstarch is used to make this halwa.
- Sugar: Plain granulated sugar.
- Water: The amount of water has to be exact.
- Ghee: Clarified butter/ghee or Oil.
- Flavorings: Kewra water, cardamom, rose water, or saffron can be used.
- Food Color: Orange, red, yellow or any other color of your choice.
How to make Karachi Halwa
The process of making karachi halwa is very simple but it sure does needs some patience. First of all grease the baking tray with clarified butter. Make cornflour batter with water and keep it aside. Now cook the suagr in water until it has melted. Once the sugar is melted, add cornflour batter into the sugar, stirring continously on low heat.
Now cook the Karachi halwa on low heat, stirring continuously until it starts thickening. Once it has thickened, add the food colorings and start adding ghee in equal batches. Make sure to let the ghee absorbed by the halwa and then add the next batch.
Finally, add the chopped nuts, melon seeds, and kewara water. Cook, while stirring until the halwa is transparent. Then transfer it into the prepared baking tray and let it set for 3-4 hours at room tempearture.
Once set, cut into pieces of desired shape. Store in air tight container, wrapped in plastic or butter paper.
Serving Suggestions and Variations
Serve the Karachi halwa as it is or with a tall glass of Almond Milk, or with Festive thali. Make it with Kaju katli, balushahi, and besan ladoo and preapre your own assorted sweet box, this Raksha Bandhan.
Other Sweets Recipes
- Khajur Barfi
- Instant Carrot Halwa
- Suzi Halwa
- Mango Malai Ladoo
- Yellow Moong Dal Ladoo
- Besan Pista Barfi | Gluten Free Gram flour Pistachio Fudge
Looking for more such sweets recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Strawberry Karachi Halwa and the best one’s Besan Pista Barfi.
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Karachi Halwa
Equipment
- Wok
- Baking Tray
Ingredients
- 1 cup cornflour/corn starch
- 1 cup sugar
- 3 cups water
- 4 tablespoon ghee
- 1 tablespoon cashew nuts chopped
- 1 tablespoon melon seeds
- 2-3 drops kewra water
- 1-2 drop orange food color
Instructions
- Grease an 8×8" square baking tray with ghee and set aside.
- In a mixing bowl add cornflour and 2 cups of water. Mix well to combine and make a lump free smooth batter.
- In a wok or pan add sugar and a cup of water. Let it cook until sugar is melted.
- Once sugar is melted add the cornflour batter slowly, while stirring continuously into the sugar syrup.
- Cook on low heat, stirring continuously until the cornflour starts thickening.
- As the cornflour starts thickening, add a tablespoon of ghee and stir to mix the ghee completely with cornflour mixture.
- Repeat the same step three more times and in all add 4 tablespoons of ghee. Add food coloring and mix well.
- Once the ghee is absorbed by the cornflour mixture, add cashew nuts and melon seeds and cook on low until it becomes transparent.
- Finally, add kewra water and transfer the halwa into the prepared baking tray.
- Let it sit for about 3-4 hours at room temperature.
- Once set, remove from the tray and cut into square pieces.
- Wrap them in baking paper sheets and store.
Video
Notes
- Make sure to mix the cornflour with water completely, the batter should be lump free.
- While adding the cornflour mixture into the sugar, keep stirring as it tends to stick at the bottom.
- You may use any flavoring in the halwa, like rose water, cardamom or saffron.
- Do not stop stirring or else the halwa will stick at the bottom.
Nutrition
Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Karachi Halwa and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl