Bombay halwa

Bombay halwa comes as a piece of halwa covered in cling wrap along with other sweets like laddu, badusha, sonpapdi, kaju katli, jangri in an assorted sweet box for diwali festival. It's chewy, tasty and 
too sweet of a recipe to try. 

While i wondered from which batter, the karachi/bombay halwa is made in my childhood days, now i know it uses corn flour or corn starch to make this easiest recipe. Yes, when compared to the wheat halwa, this karachi halwa takes the least time to prepare from start to end. Let's quickly see how to make this sweet for the diwali.


1 cup corn flour
2 1/2 cup sugar
2 + 1 cup of water
1 tsp cardamom powder
2 tbsp chopped nuts, preferably cashews and almonds
3/4 cup of ghee
1 tsp lemon juice
a pinch of orange food color

How to make bombay halwa / karachi halwa:

1. In a bowl, whisk together 1 cup of corn flour and 2 cups of water.

2. Heat a pan and dry roast the chopped nuts for 2-3 minutes on low flame.

3. In a heavy bottomed pan or vessel, add 2 and half cups of sugar along with a cup of water. Bring it to boil.

4. While it starts to boil, add a tsp of lemon juice.

5. Then add diluted corn flour and keep stirring. The corn flour becomes thick sooner.

6. Now, add a tbsp of ghee and stir.

7. Occasionally add a tbsp of ghee till the corn flour becomes very thick.

8. Add the roasted nuts and mix it along well.

9. Keep stirring and till the halwa starts to release ghee from the sides of the pan.

10. Add a pinch of food color, mix it well. Switch off the flame.

11. Tada! Bombay halwa is ready. You can optionally spread it on a greased plate. Let it cool for 2-3 hours and cut into square shaped pieces. Enjoy! The halwa stays good for a week.

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