Corn Flour Halwa - Bombay Karachi Halwa Recipe

Corn flour halwa is one of the easiest halwa recipes. I have tried corn flour halwa with milk as suggested by Shalini. But I haven’t tried Mumbai Karachi halwa style. For 2015 Diwali, I thought of sharing some interesting halwa recipes and started with this easy Halwa. Actually I referred Vahchef’s video recipe but I felt the quantity of ghee was more. So I browsed few more recipes & finally got the recipe HERE. I was very happy with the result.

In this post, I have shared the stove top method. Very soon I will try to share microwave version. Friends, If you are looking for an easy halwa recipe with less ghee, you must try this corn flour halwa for Diwali. Try and share your feedback here. Ok, lets check how to make this easy diwali sweets recipe – Corn flour halwa !

Corn flour halwa recipe

Corn flour halwa recipe How to make corn flour halwa – Karachi halwa in an easy way with less ghee

Cuisine: Indian

Category: Sweets

Serves: 2 cups

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Corn flour – 1/2 cup
Sugar – 1.5 cups
Water – 1.5 +1 cup
Red food color – 2 pinches
Cardamom powder – 1/2 tsp
Ghee – 3 tbsp
Cashews & melon seeds – 1/4 cup

METHOD

Mix 1/2 cup of corn flour, 1.5 cups of water and 2 pinches food color without any lumps. Chop the nuts into small pieces. Keep a plate ready greased with few drops of ghee.

Mix 1.5 cups of sugar with 1 cup of water. Heat it and melt the sugar. Boil well. No need to check any consistency. When the sugar syrup starts to roll boil,add the diluted corn flour mixture.

Keep the flame low and mix it well. Halwa with start to thicken here & there. Keep stirring to avoid lumps. As soon as it starts to thicken & changes dark in color, add 1/2 tbsp of ghee at regular intervals, say 2-3 minutes. Halwa will absorb the ghee and becomes thick. After adding 2 tbsp of ghee, Halwa will become transparent, glossy & thick. When it starts to leave the sides of kadai, add the finely chopped nuts, cardamom powder. ( Cook this halwa only in low flame else corn flour may not cook well and leaves a raw smell)

Mix well till all the nuts and cardamom powder incorporates well with the halwa. Add 1 tbsp of ghee and mix well. At one stage, halwa will start to leave traces of ghee in the sides of kadai. No problem even if the halwa is sticky. Switch off the flame immediately and transfer it to a greased plate. Level the surface with a greased ladle. When the halwa turns warm, it will become non sticky. Over cooking makes the halwa chewy. So take care. Undercooking makes the halwa smells raw and sticks to the tongue.

If you want to serve hot halwa, scoop it in a bowl. If not, let the halwa cool down for 2 hours. Then cut into pieces with a sharp knife. DO NOT refrigerate this halwa because refrigeration turns it harder. So use it within a day.
Enjoy !

Note

You can use custard powder instead of corn flour.
Do the entire process in low to medium low flame else halwa may have raw corn flour smell.
Please do not reduce the quantity of sugar, water or ghee. It will change the texture of halwa. It will become sticky.
The ratio of corn flour, sugar & water is 1:3:5
DO NOT refrigerate this halwa because refrigeration turns it harder. So use it within a day.