Ingredients:

• 1 cup cornflour (cornstarch)
• 2 1/2 cups sugar
• 4 cups water
• 1/4 cup ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• A few saffron strands (optional)
• A few drops of food color (optional)
• 2 tablespoons chopped cashews
• 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios

Instructions:

1. Prepare the Cornflour Mixture:

1. Mix cornflour and water: In a large bowl, mix the cornflour with 2 cups of water until it dissolves completely and forms a smooth, lump-free mixture.
2. Add food color: If using food color, add a few drops to the cornflour mixture and stir well. You can choose any color you like, traditionally orange, yellow, or green.

2. Prepare the Sugar Syrup:

1. Boil sugar and water: In a heavy-bottomed pan, combine 2 1/2 cups of sugar with 2 cups of water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
2. Simmer: Allow the syrup to simmer for a few minutes until it reaches a slightly sticky consistency. There’s no need to check for a specific sugar syrup consistency like one-string.

3. Cook the Halwa:

1. Add the cornflour mixture: Slowly pour the cornflour mixture into the sugar syrup, stirring constantly to avoid lumps.
2. Cook on low heat: Cook the mixture on low heat, stirring continuously. The mixture will begin to thicken and turn glossy.
3. Add ghee gradually: Once the mixture starts thickening, add ghee a little at a time, continuing to stir. The halwa will start to leave the sides of the pan and become glossy and smooth.
4. Add saffron and cardamom: If using, add saffron strands and cardamom powder. Stir well.

4. Add Nuts and Set the Halwa:

1. Incorporate the nuts: Add the chopped cashews, almonds, and pistachios to the halwa and mix well.
2. Set the halwa: Grease a plate or tray with ghee and pour the halwa mixture into it. Spread it evenly with a spatula.
3. Cool and cut: Let the halwa cool down completely at room temperature. Once set, cut it into squares or diamonds.

Tips:

• Consistency: The halwa will thicken as it cools, so ensure it’s not too thick while cooking.
• Ghee: Adding ghee gradually ensures that it is well absorbed and gives the halwa its signature glossy texture.
• Flavor: You can experiment with different flavors by adding rose water, kewra essence, or different types of nuts.

Enjoy your homemade Bombay Karachi Halwa!

Bombay Karachi Halwa

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m