Karachi Halwa/ Mumbai Karachi Halwa

Karachi Halwa/ Mumbai Karachi Halwa

As a kid I always had fascination for the  brightly colored, glistening, soft and rubbery karachi halwa. Whatever amount of it was brought home, I used to take a big chunk of it and still I craved for more. Making sweets on Diwali was a regular feature at my parent’s home. Out of all other sweets, this one was sure to have its place in the list of  items to be made on Diwali. Keeping up with the same tradition, I also make it a point to include it in my Diwali sweets, though my husband is not a big fan of it 🙂 .

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Stepwise pictorial description of Karachi Halwa

Dissolve ½ cup of corn flour in 1 cup of water. Add few drops of food color of your choice to it. Traditionally Karachi halwa comes in red, yellow or green colors. But you can make with any color. While making Karachi halwa, I thought of making layered halwa with three different colors. I used orange, green and pinkish red color.

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Take 1 ½ cups of sugar in a non stick pan. Add 1 ½ cups of water and heat it with stirring till the  the sugar dissolves completely. Add 1 tablespoon of lemon juice or ½ teaspoon of citric acid. If some scum starts floating on the top, remove it with a spatula.

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Add corn flour mix little by little with constant stirring. Cook on low heat. Continue stirring avoiding the formation of lumps. When it starts thicken, some  floating glossy lumps will appear. Don’t worry these will mix up when the whole mixture turns thick and glossy.

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At this stage start adding ghee 1 tablespoon at a time. Continue stirring and cooking on low flame. When the ghee gets absorbed, only then add the next batch of ghee. This stage needs patience as the whole of cooking has to be done on low flame, otherwise halwa doesn’t get it’s rubbery texture and has raw corn flour taste.

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When halwa starts leaving the sides of pan, take little amount of it and check if it forms a ball in your hands which gives a rubbery feeling. This is an indication that halwa is ready. Add chopped cashew, melon seeds and essence. Mix well and switch off the flame.

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Transfer halwa to a greased plate and smoothen it with a spatula. Let it cool for about an hour and cut in desired shape.

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recipe of karachi halwa


Prep Time: 5 min               Cooking Time: 25 min              Makes: 12 pieces


Karachi Halwa Ingredients

Corn flour/arrowroot ½ cups
Sugar 1 ½ cups
Water 2 ½ cups
Lemon juice 1 tablespoon
Ghee/oil ½ cups
Food colorfew drops
Kewra or rose essence ½ teaspoon
Cashew ¼ cup, chopped
Melon seeds 1 tablespoon

Method:

  1. Take  1/2 cup of corn flour in a bowl. Add 1 cup water and mix it well to remove all the lumps.
  2. Take sugar in a non stick pan. Add 1 1/2 cup of water and heat it with stirring till the  the sugar dissolves completely.
  3. Add corn flour mix little by little with constant stirring. Cool on low heat. Continue stirring avoiding the formation of lumps. 
  4. Start adding ghee 1 tablespoon at a time. Continue stirring and cooking on low flame. When the ghee gets absorbed, only then add the next batch of ghee. 
  5. When halwa starts leaving the sides of pan, take little amount of it and check if it forms a ball in your hands which gives a rubbery feeling. This is an indication that halwa is ready. Add chopped cashew, melon seeds and essence. Mix well and switch off the flame.
  6. Transfer halwa to a greased plate and smoothen it with a spatula. Let it cool for about an hour and cut in desired shape.

Note:

  1. Karachi halwa can be made with arrowroot. Then it can be used on fasting days.
  2. It has to be cooked on low flame, otherwise it becomes hard and gives a raw taste.
  3. I made in three colors and arranged one above the other to make tricolor halwa.
 

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