Bombay Karachi Halwa | Corn Flour Halwa

 

A chewy and glossy halwa made with corn starch. A simple halwa which is quick and easy to make and is a crowd pleaser.

How to make Bombay Karachi Halwa

Halwa making can be very intimidating for many and I also was one of them. It took me quite a while to get over my fear and start making halwa. I have to thank my husband for motivating me to make this Bombay Karachi Halwa. He loves this chewy corn flour halwa loaded with cashew nuts and that was when I first made this. After the success of this Bombay Halwa, I ventured into many different halwa recipes and had quite a success with them. 

This Diwali, I have been updating few of my old posts with better pictures and this is one recipe that I made. I also took a video of the recipe for easy understanding. Make sure to scroll down and check out the video to make this delicious and chewy Karachi Halwa. 

Bombay Karachi Halwa

Initially when I first made this recipe, I used the microwave to make it entirely. It works for smaller quantities, but I feel the texture of the halwa is much more firmer and chewier when made on stove top. It is a very quick recipe and it comes together fairly quickly. We just have to make sure that we are constantly stirring the halwa when making it to avoid sticking to the vessel. Also the end texture is fairly easy to recognize in this halwa as you will see the Bombay halwa turning really glossy and shiny when ready. Again, do check the video to see the texture. 

Corn Flour Vs Corn Starch – 

This is a big confusion when making this Bombay Karachi Halwa. We need to use the very smooth corn flour and it goes by different names i different parts of the world. In India, it is called the corn flour, but make sure you buy the really fine variety. The coarse variety will not work for this recipe to make the Karachi Halwa. In US, you have to shop for corn starch. Corn flour is the coarser kind and the corn starch is the smoother variety. 

Do not reduce the quantity of the ghee in the recipe as that is what makes the halwa glossy. The lemon juice gives the halwa a slightly tangy flavor and also helps in giving a great texture to it. You could ass any nuts of your choice. I stuck to using just cashews as that is what my husband wanted. 

Corn flour Halwa

Do check out my other halwa recipes that I made over the years – 

Badam Halwa

Jack fruit halwa / Chakka Varati

Apple Halwa

Potato Halwa

Wheat Flour Halwa

Asoka Halwa

Carrot Halwa

 

Preparation time – 10 minutes
Cooking time – 20 minutes
Difficulty level – easy

Ingredients to make Bombay Halwa – Makes about 20 pieces

  • Corn starch – 1/2 cup
  • Sugar – 1 1/2 cups
  • Water – 2 1/2 cups
  • Lemon juice – 1 tsp
  • Food coloring – a pinch )optional)
  • Cardamom powder – less than 1/2 tsp
  • Ghee – 5 TBSP plus a little to grease the plate
  • Cashew nuts – 8-10 (broken into tiny pieces)

How to make Bombay Halwa

Procedure to make Corn Flour Halwa –

  • Grease a 8 inch pan with ghee and keep it aside. 

Grease a tray for halwa

  • Chop the cashew nut into small pieces and keep aside. This recipe uses raw cashews but if you prefer roasted ones, go ahead and roast some and use in the halwa. 
  • In a bowl, combine the corn starch, 1 1/2 cups of water and food coloring and whisk it well to dissolve completely. Make sure that there are no lumps in the mixture. Using a whisk really helps in mixing it together to form a lump free batter. 
  • In a pan, add the sugar and the remaining one cup of water and bring it to boil. Once the syrup boil vigorously, add the lemon juice and mix. Let the syrup boil for a minute more to thicken slightly. There is no specific consistency that we need to watch for. Just boil until it is slightly thick and syrupy. 
  • Now slowly pour the prepared corn starch mixture and mix well. Make sure to keep mixing as it will start to thicken in the bottom right away. 

Sugar syrup for corn flour halwa

  • Keep mixing and once the halwa thickens slightly, add a TBSP of ghee and mix until the halwa absorbs it. 
  • Now add the cashew nut and the cardamom powder and mix well. 
  • At regular interval, keep adding the ghee and cooking the Karachi Halwa, until it all comes together as a lump.
  • You will notice that by the time we use all the ghee, the halwa has become vert glossy and it no longer takes in the ghee as readily as before. 
  • This is stage we need to pour the halwa in the prepared pan. 
  • Once you pour the halwa, smooth the top and let it set for at least an hour.

Adding ghee and stirring Karachi Halwa

  • Once the Bombay Karachi Halwa has set, invert it on to a tray and cut into desired size pieces. 

Diwali special Bombay Karachi Halwa

Diwali special Bombay Karachi Halwa
5 from 5 votes
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Bombay Karachi Halwa

A chewy and glossy halwa made with corn starch. A simple halwa which is quick and easy to make and is a crowd pleaser.

Course Dessert
Cuisine Indian
Keyword Bombay Karachi Halwa, Corn flour halwa, Corn starch halwa, DDiwali special halwa, Diwali special karachi Halwa, How to make Bombay Halwa, karachi halwa, Simple and easy halwa
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 20 pieces
Author Sandhya Ramakrishnan

Ingredients

  • Corn starch – 1/2 cup
  • Sugar – 1 1/2 cups
  • Water – 2 1/2 cups
  • Lemon juice - 1 tsp
  • Food coloring – a pinch )optional)
  • Cardamom powder – less than 1/2 tsp
  • Ghee – 5 TBSP plus a little to grease the plate
  • Cashew nuts - 8-10 broken into tiny pieces

Instructions

  1. Chop the cashew nut into small pieces and keep aside. This recipe uses raw cashews but if you prefer roasted ones, go ahead and roast some and use in the halwa.
  2. In a bowl, combine the corn starch, 1 1/2 cups of water and food coloring and whisk it well to dissolve completely. Make sure that there are no lumps in the mixture. Using a whisk really helps in mixing it together to form a lump free batter.
  3. In a pan, add the sugar and the remaining one cup of water and bring it to boil. Once the syrup boil vigorously, add the lemon juice and mix. Let the syrup boil for a minute more to thicken slightly. There is no specific consistency that we need to watch for. Just boil until it is slightly thick and syrupy.
  4. Now slowly pour the prepared corn starch mixture and mix well. Make sure to keep mixing as it will start to thicken in the bottom right away.
  5. Keep mixing and once the halwa thickens slightly, add a TBSP of ghee and mix until the halwa absorbs it.
  6. Now add the cashew nut and the cardamom powder and mix well.
  7. At regular interval, keep adding the ghee and cooking the Karachi Halwa, until it all comes together as a lump.
  8. You will notice that by the time we use all the ghee, the halwa has become vert glossy and it no longer takes in the ghee as readily as before.
  9. This is stage we need to pour the halwa in the prepared pan.
  10. Once you pour the halwa, smooth the top and let it set for at least an hour.
  11. Once the Bombay Karachi Halwa has set, invert it on to a tray and cut into desired size pieces.

Recipe Video

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105

12 thoughts on “Bombay Karachi Halwa | Corn Flour Halwa

  1. 5 stars
    I have finally found this recipe! I remember enjoying this halwa when I was travelling and I thought it would be great to make something similar at home. So glad I’ve stumbled upon your recipe!

  2. 5 stars
    I never thought Karachi halwa can be made at home 🙂 I thought it was magically made by the halwai 😉
    That definitely is a delicious and easy enough recipe to try at home. Thank you for sharing the recipe.

  3. I’ve never tried halwa, but I think I would like it quite a bit. I love just about anything that has been flavoured with cardamom and cashews are my snack of choice!

  4. My daughters favourite halwa. I was wondering why my halwa texture is different when I made it in US vs now in India. Thanks for the tip on corn flour vs corn starch. I need to look for a finer corn flour.

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