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# Bombay Karachi Halwa Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 45 min |
| **Resting time** | 30 min |
| **Total time** | 1 hr 25 min |
| **Serves** | 20 pieces |
Per pieces.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 166 kcal |
| Carbohydrates | 31 g |
| Protein | 0.2 g |
| Fat | 5 g |
| Saturated fat | 3 g |
| Cholesterol | 12 mg |
| Sodium | 3 mg |
| Potassium | 7 mg |
| Fiber | 0.1 g |
| Sugar | 25 g |
| Vitamin C | 0.01 mg |
| Calcium | 2 mg |
| Iron | 0.1 mg |
## About
It is a simple and unique gelly-type Indian dessert recipe prepared with a combination of corn flour and sugar syrup. Despite its eye-catching name, **Bombay Karachi Halwa**, it did not originate from these two cities. The sweet was believed to be mainly prepared within the Sindhi community but became super popular in these two big cities. Hence, the sweet dessert was renamed after these two cities. Today, this simple corn flour sweet is super popular across different states in India.
This popular **Bombay Karachi Halwa** recipe has many different variations. The significant variations are in the texture and colour of the dessert. The most common way is to make it with a red or orange colour. The colour is mainly derived from adding artificial colours but can also be sourced from natural ingredients. In addition, the topping of this dessert can be varied. Adding different types of dry fruits, nuts, and raisins makes it more interesting.
## Ingredients
* 1 cup corn flour
* 3 cup water
* 2½ cup sugar
* ½ cup ghee
* 2 tbsp cashew *(chopped)*
## Instructions
1. Firstly, in a large bowl take 1 cup corn flour and 3 cup water.
2. Using a whisk mix well making sure there are no lumps. Keep aside.
3. In a large kadai take 2½ cup sugar and ½ cup water.
4. Stir and cook until the sugar dissolves completely,
5. Transfer the corn flour mixture to the kadai and mix well.
6. Keep stirring until the mixture is well combined with the sugar syrup.
7. Continue to stir until the mixture starts to thicken.
8. Further, add 2 tbsp of ghee and continue to mix.
9. Mix until the ghee is well absorbed.
10. Keep adding ghee in batches until it is completely absorbed.
11. Once the mixture turns glossy (after 30 minutes), add ½ tsp red food color and mix well.
12. Now add 2 tbsp cashew and mix well.
13. After 40 minutes, the mixture will turn super glossy.
14. Now add 1 tsp of more ghee and continue to stir until the mixture releases ghee.
15. Transfer the halwa mixture to the tray.
16. Sprinkle few chopped nuts and level it up.
17. Rest for 30 minutes or until the halwa is set completely.
18. finally, cut Karachi Halwa or Bombay Halwa Recipe into pieces and enjoy for 2 weeks when refrigerated.
## Step-by-step
Firstly, in a large bowl take 1 cup corn flour and 3 cup water.
Using a whisk mix well making sure there are no lumps. Keep aside.
In a large kadai take 2½ cup sugar and ½ cup water.
Stir and cook until the sugar dissolves completely.
Transfer the corn flour mixture to the kadai and mix well.
Keep stirring until the mixture is well combined with the sugar syrup.
## Video
## Notes
* Firstly, you can add 1 tsp lemon juice into the halwa while cooking to prevent sugar from crystallizing.
* Also, add color of your choice to make the halwa look attractive.
* Additionally, ghee gives glossiness and taste to the halwa.
* Finally, **Karachi Halwa or Bombay Halwa Recipe** tastes great when prepared on a slightly sweeter side.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/karachi-halwa-recipe-corn-flour-halwa/](https://hebbarskitchen.com/karachi-halwa-recipe-corn-flour-halwa/)
