Bombay Halwa Recipe | Corn Flour Halwa | Sweet Recipes | Halwa Recipe

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Prep Time: 5 mins
Cook Time: 35 mins
Servings: –

To Make Bombay Halwa

Water – 2 Cups ( 500 ml )
Sugar – 2 Cups
Cardamom Powder – 1/2 Tsp
Color Water
Corn Flour Slurry (1 cup corn flour + 1 1/3 cups water)
A Pinch Of Color Powder
Ghee – 6 Tbsp
Roasted Cashew Nuts – 1/4 Cup
Roasted Almonds – 1/4 Cup
Melon Seeds – 1/4 Cup

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Today we are going to see how to make Perfect Bombay Halwa recipe popularly known as Karachi Halwa. Bombay Halwa is very famous in all parts of India. This corn flour halwa is easiest and tasty halwa recipe can be made with minimal ingredients. It is usually served as a dessert at wedding, and mostly prepared on all special Occasions . Making of this Bombay halwa recipe is very quick and easy which involves making corn flour mix, preparing sugar syrup and adding corn flour mix to the sugar syrup and stirring the mix till it comes to correct thickness on medium flame. Make sure to add Ghee in the intervals while mixing and add nuts and color of your choice . Pour the mix in a vessel and set it for 4-5 hours aside and can be served. If you follow tips, measures and steps illustrated in the video exactly best taste guaranteed. Hope you try this yummy recipe at your home and enjoy.

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Method:

1. For the corn flour slurry, take corn flour and water in a bowl. Mix well.
2. To a pan, add ghee, cashews, almonds and melon seeds.
3. Roast until they are slightly golden brown in colour. Turn off the stove, chop and keep them aside.
4. Pour water in a kadai and add sugar to it. Dissolve the sugar completely.
5. Add the cardamom powder and drop in the corn flour slurry.
6. Keep the flame on medium and keep stirring with a whisk.
7. Once the corn flour slurry thickens, reduce the flame to low.
8. Mix the colouring agent with water in a small bowl and add the diluted colour mixture to the thickened corn flour mixture.
9. Blend the colour and corn flour mixture and keep stirring for a while.
10. Add 2 tbsp of ghee and mix well. Cook for 5 mins.
11. Again add 2 tbsp of ghee and mix well. Cook for 5 mins.
12. Add in 90% of the chopped nuts and mix again. Add 2 tbsp of ghee.
13. Mix well and cook until the ghee separates and halwa has the dropping consistency.
14. Grease the setting tin with ghee and place some chopped nuts on the base.
15. Transfer the prepared halwa to the tin, spread it evenly and let it cool down completely.
16. Then cover it with a silver foil and let it sit aside for 4 hours minimum to set properly.
17. That’s it, beautifully set Bombay Karachi Halwa is ready to be cut into pieces and served.

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