KARACHI HALWA - BOMBAY HALWA

    In my opinion, Indian Sweets are quite tricky when the recipe asks for Sugar Syrup with string-level consistency. 1 String... 2 Strings... 3 Strings, and there I fall out slipping on the strings. Ironically I was finding it difficult to perfect it. Least to mention the trial & errors, few recipes went into the trash, some left alone with the idea that I cannot master it at all & so on. So all these years you wouldn't have noticed any hardcore Indian Sweets in my blog, even the classic ones like Laddoo & Mysorepak.

    Recently I got along with this Sugar Syrup consistency and frankly speaking, I mastered some classic Indian Sweets like Laddoo, Mysore pak, Badusha & Halwas. Well, the secret is that the recipes didn't strictly follow any of these specific levels of string consistency. So, the Indian Sweet recipes which are to follow, are for beginners or for people who have always struggled with Sugar consistencies, like me.

    Well, Karachi Halwa is one such recipe which needs to be cooked in Sugar Syrup, but yet doesn't need any particular string consistency to adhere. So, this Karachi Halwa is going to be an easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients - Corn Flour, Sugar & Water. Then you can add Ghee & Cardamom for an added texture & flavour. If you need an extra crunchiness in this melt in mouth Karachi Halwa, then go ahead and add a handful of nuts to it.

    Karachi Halwa or Bombay Halwa or simply Corn Flour Halwa is a popular Indian Sweet made in an Indian Household & a sweet sold in Bakeries. I still remember the way it is sold - as a single piece of Karachi Halwa packed in a see-through plastic paper with a default green colour sticker which comes out to be the brand name and also a sticker which sticks the plastic wrap around the Halwa. I am not sure whether it is still sold like this. A deep Orange coloured Halwa with nuts in between with a melt-in-mouth soft consistency, mildly sweetened & flavoured. 

    Karachi Halwa is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Karachi/Bombay Halwa lasts longer compared to its counterpart Halwas which are Fruit-based/Lentil based. Prepare this Karachi Halwa ahead, store it in the refrigerator and microwave it for a few seconds before serving them. When reheated it would turn out to be moist, glossy and soft.

Few points to remember while making this Karachi Halwa:

• Stir the Corn Flour with Water by adding little water at a time. 
• Pour the water gradually and mix it thoroughly. 
  
• Make sure there are no lumps in the corn flour slurry.
• Use water @ room temperature to mix the cornflour.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• Switch off the flame and gradually pour in the corn flour slurry to avoid any kind of lumps.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.
• Grease the bowl in which you are are going to set the Halwa.
  

 Cuisine - Pakistani, Indian

 Recipe Type - Sweet

 Difficulty - Easy

 Serves - 3-4

 Author - SM  

Preparation Time - 5 -10 Minutes.

Cooking Time -  20 -30 Minutes.

 For more DIWALI RECIPES, Click here...