Ke Karachi Halwa | Bombay Halwa | Easy Cornflour Halwa Recipe | Badam Halwa Recipe F

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Karachi Halwa | Bombay Halwa | Easy Cornflour Halwa Recipe | Badam Halwa Recipe

 

Bombay Karachi Halwa

Bombay Karachi halwa with step by step phots and video

Bombay Karachi halwa is an Indian sweet which is colorful, mouth melting and flavorful.  As you all know, halwa making is not an easy task. We need to give a lot of time, effort and patience to get a delicious and perfect halwa.  But the Karachi halwa is a quite an easy to make halwa recipe which takes a cooking and preparation time less than forty-five minutes.

    What is Bombay Karachi halwa?

    Bombay Karachi halwa or simply the Karachi halwa is a quick and easy Indian sweet made of corn flour. It is also known as cornflour halwa and badam halwa. Usually almonds are used to decorate this halwa, so the name badam halwa. The word badam stands for almonds in Hindi. 

    Karachi halwa is available in all most all Indian bakeries and now a days branded halwa boxes are seen in Indian supermarkets also. This halwas usually comes in vibrant colors like, red, green, orange, etc.  Ghee and cardamom powder gives a beautiful pleasing aroma. 

    How to Make Karachi Halwa?

    The main ingredients of Karachi halwa are cornflour, ghee, cardamom and water. While making the halwa, thin and lump free cornflour batter is cooked till thick with ghee. Dry fruits, food colors and flavoring agents are added to make the halwa attractive and appetizing. 

    Tips for making Karachi halwa?

    • Make sure you have used enough water while making the halwa.
    • Slow cooking gives best taste.
    • Instead of ghee, oil can be used. Remember, with ghee we get the best taste.
    • You can use any dry fruit of your choice.
    • Want to avoid food color, use beetroot water or saffron.


    Karachi Halwa | Bombay Halwa | Easy Cornflour Halwa Recipe | Badam Halwa Recipe


    Cardamom and ghee flavored cornflour sweet

    Preparation time: 5 minutes | Cooking time: 25 minutes | Total time: 30 minutes


    Ingredients

    • 1 cup corn flour
    • 2.5 cups sugar
    • 3 1/2 cup water + 1 cup water
    • 1 teaspoon lemon juice
    • 1/2 cup ghee
    • A pinch cardamom powder
    • Red, orange, pink or green food color
    • 3 tbsp cashew chopped
    • 3 tbsp raisins chopped



    How To Make Bombay Karachi Halwa - Video



    Karachi Halwa Preparation with step by step photos

    Bombay halwa is made with cornflour, maida and ghee. Preparation and cooking takes only less than thirty minutes. Step are given here with pictures
    1. In a wide mouthed and thick bottomed pan, put sugar. Use 2.25 to 2.5 cups of sugar depending on your taste.
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    2. Add 1 cup water and let it boil on high flame till the sugar melts.

    3. As soon as the sugar melts completely, pour lemon juice and mix well. Lemon juice will help to prevent crystallization and also balance the taste.

    4.  Meanwhile, take one cup of cornflour in a bowl.

    5. Pour 3.5 cups to 4 cups of water. Never reduce the amount of water. This much water is necessary to cook the cornflour, otherwise the cornflour will remain raw.

    6. Mix well.

    7. Immediately add this mix in the pan with continuous stirring so that no lump formation occurs.

    8. Continue to cook the halwa with stirring till the cornflour mix turns thick and translucent.


    9. Once the cornflour turns translucent and thick, add half cups of ghee. Ghee will make the halwa glossy and aromatic.

    10.  Cook over medium flame till the cornflour absorb the ghee fully.


    11. Further add food color. I used orange food color, you can use red, pink or green also.
    12. Mix well. 

    13. Add a pinch of salt to balance the taste and cardamom powder for flavor. 

    14.  Continue to cook till the mix turns thick and the bottom of the pan is visible while stirring.

    15. Cook again over medium flame till the halwa detach from the sides and oil separates.

    16. Immediately transfer the prepared halwa into a greased pan. 


    17. Put some chopped almonds for garnish. Set aside for two hours till the halwa come to room temperature.
    18. Once the halwa come to room temperature, separate the sides with a knife and demould. Cut into desired shape and serve.

    19. Enjoy.

    Happy cooking
    Anju       



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