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-Corn flour - 50 grams.
-Ghee - 102 grams.
-Lime juice - 1 tea spoon.
-Water - 125 ml.
-Cardamom powder - 1 tea spoon.
-Sugar - 200 grams.
-Yellow color (or of your choice) - pinch.
-Cashew nuts (chopped) - 1/2 cup.
- In a pan, add sugar, water, lime juice and let sugar dissolve completely.
When sugar comes to boiling point, remove from flame. Keep aside.
- Take corn flour bowl, to it add around 100 ml of water and mix to a nice thin batter.
- Add 1/2 teaspoon of ghee into a non-stick pan without switching on the flame of stove, then add corn flour mixture and switchon flame by putting to lowest flame possible.
- When it is getting slightly thicken, switch off the flame then add sugar syrup in small quantities and keep mixing it.
- After sugar is completely poured to make slightly thicker consistency, switch on flame, then add ghee little by little and keep stirring it. To it, add pinch of color (of your choice), cardamom powder, when ghee oozes out of the halwa mixture.
- At last, add chopped cashew nuts and mix it. switch off the flame.
Let it set for 1 hour by pouring it in serving plate, then cut it into small cubes.
- Delicious Bombay Karachi Halwa is now ready to serve.
Bombay / Karachi Halwa is a popular Indian sweet dish made from cornflour, sweetened with sugar and ghee, and flavored with cardamom. It is garnished with nuts and known for its vibrant colors. This classic dessert dates back to the era of ancient Maharajas and is cherished for all kinds of special occasions.
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