Bombay halwa / Corn flour halwa / Karachi halwa-Diwali special recipe with video

Written by: 7aum Suvai
I wish all my readers and blogger friends a very “Happy Diwali”. Bombay halwa is one of the popular sweets in the northern part of India, which is prepared with corn flour, sugar, ghee and flavored with cardamom and roasted nuts. It is also an easy sweet recipe that you may prepare especially during Diwali or any other special occasions.
Corn flour halwa /Bombay halwa

Ingredients:

Yields around 12 to 15

      • 1/2 cup – Corn flour
      • 1 1/2 cup – Sugar
      • 1+ 1 1/2 cups - Water
      • 1/4 cup – Chopped nuts (Almonds and cashew nuts)
      • 2 pinches – Orange food color
      • 3 tbsp – Ghee ( or add as needed)
      • 1/8 tsp – Cardamom powder
Corn flour halwa /Bombay halwa

Preparation method:

  1. Take a mixing bowl, add corn flour, food color and 1 1/2 cups of water, mix well to avoid lumps. Set it aside.
  2. Take a heavy bottomed pan or non stick pan, add sugar and 1 cup of water. Mix well and boil till the sugar completely dissolves and becomes slightly thick. No need to check for any string consistency.
  3. Add the corn flour mixture and keep stirring continuously to avoid lumps. Continue to stir over medium flame until the corn flour mixture thickens slightly.
  4. Meanwhile heat ghee in a pan, roast chopped nuts until they are golden brown in color. Now add cardamom powder, roasted nuts and 1 tbsp of ghee.
  5. Keep stirring continuously adding ghee in intervals to avoid drying. After  20 minutes, you will see the halwa becomes glossy, comes together and it no longer sticks to the bottom.
  6. This indicates that halwa is done (as shown in the picture). Transfer this to a greased plate and after an hour cut in to desired shape and enjoy.
Corn flour halwa /Bombay halwa

Corn flour halwa /Bombay halwa
Corn flour halwa /Bombay halwa
Corn flour halwa /Bombay halwa
Notes:

  • Keep all the ingredients ready before start making halwa. Because you cannot move here and there while stirring.
  • Always keep flame in medium or low heat.
  • You should be very careful and stir it continuously otherwise the halwa get burnt and spoil your dish
  • Add ghee as much you can because ghee makes the halwa more rich.
  • You can replace corn flour with any flavored custard powder.
  • Use a heavy bottomed pan or a non-stick pan for best results. I always prefer a non -stick pan for making halwa.
  • Chop the nuts into a very fine pieces to get perfect halwa shapes.
Corn flour halwa /Bombay halwa

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