Recipe: Delicious Karachi Halwa

Karachi Halwa. Karachi halwa recipe with step by step photos. Soft and melt in the mouth is karachi halwa which is also known as Bombay halwa. Karachi halwa is made with basically four ingredients - corn flour, ghee, water and sugar.

This Karachi Halwa recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. A sweet made with cornflour and ghee, Karachi Halwa is a delicious dessert to be enjoyed on special occasions like Diwali! How to make Karachi Halwa-Chewy rich halwa. You can have Karachi Halwa using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Karachi Halwa

1. It's 1 tsp of lime juice.
2. You need 1 tsp of cardamom powder.
3. Prepare 1 of a few drops of rose water.
4. It's 1 of a few drops of saffron water.
5. You need 1 cup of chopped cashewnuts.
6. Prepare 1 cup of cornflour.
7. Prepare 1 2/3 cup of water.
8. It's 2/3 cup of ghee.
9. You need 1 cup of sugar.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. bombay karachi halwa recipe with detailed photo and video recipe. perhaps one of the easiest and tasty halwa recipe made with very minimal ingredient. it is an ideal halwa recipe which can be made within minutes without any complicated ingredients and can be served as dessert to various occasions. generally, the cornflour halwa is made in red or orange. Bombay Karachi Halwa is actually a a chewy well- recognized subcontinent delicacy made from corn flour sweetened with sugar, ghee, distinctive flavored with cardamom and garnished with nuts. It is a favorite and simple sweet recipe well prepared particularly throughout indian festivals such as diwali and navaratri.

Karachi Halwa step by step

1. mix cornflour and half the water.
2. add sugar to remaining water in a pot bring to boil and strain put to boil again and add lime juice return to heat when it boils add a spoonful of the cornflour mixture stir on medium heat when the sugar water mixture come to boil add another spoonful and repeat till all the cornflour is gone it will try to stick to side keep stirring.
3. add a little ghee scrap the sides and bottoms till it floats in the ghee as the ghee is absorbed add more ghee till ghee is gone..
4. take half a teaspoon on a plate . cool and roll with your finger if it leaves the plate clean then remove the Halwa from the fire just before you remove from the fire add saffron water rose water and 3/4 cup of cashewnuts and mix..
5. spead on a greased and floured tray sprinkle the remainder of nuts on top drain excessive ghee . cut into squares wrap in waxpaper.

Karachi Halwa or Bombay Halwa, this sweetmeat easily stands out for its bright colour, usually a vibrant orange, mimicking the hue that is obtained from saffron strands. Unlike more famous halwas like Gajar ka Halwa or Moong Dal ka Halwa, the Karachi Halwa is not grainy in texture, but chewy with its gelatinous form. Halva (also halvah, halwa, and other spellings) are dense, sweet confections originating in the Middle East. It is also served in Central and South Asia, the Balkans, the Caucasus, Eastern Europe, Malta, North Africa, the Horn of Africa, and in the Jewish diaspora. Identical sweets exist in other countries, such as China, though these are not generally referred to as "halva".