Bombay Karachi Halwa – This is a chewy Halwa made from cornflour and nuts. It’s an essential sweet in an assorted sweet box.
1&1/2 cup sugar + 1/2 cup water to make a string consistency syrup.
1/2 cup corn flour mixed in 1&1/2 cup water with a pinch of red food color.
Pinch of citric acid crystals.
Assorted slivered nuts roasted till crunchy in ghee(clarified butter).
2tbsp ghee(clarified butter).
Bombay Karachi Halwa – Method Of Preparation:
Sugar needs to be mixed with 1/2 cup water and heated till 1 string consistency is achieved.
Add cornflour mixed in water to it.
Keep stirring till it forms into a uniform lump.
Now add a pinch of citric acid and 2 tbsp ghee.
Keep stirring for 10 – 15 min .
Add roasted nuts. Stirring longer gives a better chewy consistency. Then pat on a plate and flatten.
No need to grease the plate, since the halwa is greasy enough.
Garnish with more nuts. Cool and cut into squares. Kooks appetizing.! Tastes good too. This can’t be stored for longer than 2-3 days.
Author: Kiran Shanbhag.
Dr. Kiran Shanbhag is a Homeopathic physician. She has been practicing from the last 18 years. She is passionate about her work as a Homeopathic doctor and is also passionate about cooking(other blogs), equity markets and quest into spirituality. All the four have now become an integral part of her life!