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Corn Flour Halwa | Bombay Halwa

Corn Flour Halwa | Bombay Halwa

My 316th recipe, “ Corn Flour Halwa | Karachi Halwa | Bombay Halwa Recipe ”. A super silky, soft and melt in your mouth Indian dessert. It is quite the popular Indian sweet dish. A dessert which combines just a few basic pantry ingredients.

And a pretty straight forward method to come out with an outstanding recipe, perfect for special occasions. Refer to the making video on my youtube channel here.

corn flour halwa

I am now into the habit of posting an easy halwa recipe whenever there is a milestone post in my blog. I started it as fun with Tirunelvi Halwa being the 100th Post and then the last one was Cherry Halwa for the 300th Post.

Today is certainly not a milestone from the recipe count perspective. However, I got myself a new induction cooktop and a proper camera stand to capture better recipe videos.

Today was the first time, I was trying that setup for a recipe. Hence decided to start off with a traditional recipe. One which is special and an ideal Halwa recipe. One which needs minimal ingredients to prepare and not much time.

corn flour halwa

While I am a big fan of Indian desserts now, it was not the case when I was young. I used to gorge upon countless chocolates and candies, but was a very picky eater when it came to Indian sweets.

To start with, I was only attracted to a few Indian sweets which were colorful. Specifically those made during various Indian Festivals.

So whenever my mom took me along to a sweets store, I would either choose the badam halwa or colored mini rasgullas or the corn flour halwa. Sold in bright green / orange / red colors, wrapped up in individual plastic wraps, the corn flour halwa was always an attractive bet for me

Corn Flour Halwa

corn flour halwa

The only qualms I have with the halwa sold in store is that, it is made with oil and slightly bouncy in texture. I love my Corn Flour Halwa to be flavored with ghee instead and with a comparatively softer texture. Something which holds up like a jelly, transparent to the right degree and just literally melts in your mouth. This CornFlour Halwa recipe I am posting today checks all the right boxes.

corn flour halwa

The recipe for corn flour halwa is pretty simple. It is just about cooking the corn flour in a sugar syrup until it reaches the right halwa consistency. Having said that, the tricky part of this recipe is to get the halwa glossy.

If you miss out on the right texture, the halwa would still taste delicious but it would appear gloppy. That is exactly what happened during the first 2 attempts I made to recreate this halwa recipe for the blog.

corn flour halwa

It took me a little time trying to figure out what went wrong. I was pretty sure that there was nothing wrong with the quantities or procedure.

Only then I realized that the Corn Flour sold here in US is different in texture to what is sold in India and elsewhere. It is slightly coarse in texture and when I used it for the halwa recipe, it was the primary culprit in turning the halwa gloppy.

I tried swapping out Corn Flour with Corn Starch. Corn Starch was more smoother in texture and worked out perfectly for this recipe. Triumph at last 😉

The perfect Bombay Karachi Halwa recipe to celebrate any special occasion. Or for making during the festival season. Even doubles up as an easy Diwali sweet or festive occasions 🙂

Step wise Instructions

corn flour halwa

Corn Flour Halwa

Revathi Palani
Corn Flour Halwa | Karachi Halwa | Bombay Halwa, a super silky, soft and melt in your mouth Indian dessert perfect for any special celebration. Even doubles up as an easy Indian Diwali Sweet recipe.
Prep Time 2 mins
Cook Time 28 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 24

Youtube Video


  • 1 Cup Corn Starch | Corn Flour (refer notes)
  • 3+2 Cups Water
  • 3 Cups Sugar
  • 1 Tbsp Lemon Juice
  • 1/8 tsp Orange Food Color
  • 3/4 Cup Ghee
  • 1/4 tsp Cardamom Powder
  • Sliced / Chopped Nuts – as needed


  • First add the corn starch to a large mixing bowl, add 3 Cups of water and mix well until the corn starch is dissolved.  You will have a corn flour slurry now.
  • Heat a pan in medium flame and add the remaining water and sugar. Stir well until the sugar is dissolved. Add the lemon extract, mix well and continue cooking until the water starts to boil.  
  • Once the water comes to a rolling boil, add the cornflour mixture to the pan. Mix well. Turn the flame to low-medium. 
  • Now, add the the food color and stir continuously. The mixture will start to thicken.  
  • Once the mixture is thick and sticky, start adding the ghee. Add 1 Tbsp at a time, mix well until the corn mixture absorb the ghee. Then add the next Tbsp of ghee. Keep cooking until the ghee is no more absorbed by the halwa. The halwa should now look glossy, transparent and does not stick to sides of the pan. You can use the rest of the ghee for some other recipe.
  • Now, turn off the flame, add the cardamom powder and chopped nut. Mix well.  
  • Transfer the mixture to a greased pan / plate. I used a 9X9 baking pan. Leave it to cool completely for 2 to 3 hrs to room temperature
  • After the halwa is set, use a sharp knife to loosen the edges and transfer the halwa to a plate. Cut it into cubes.  
  • Enjoy.

Notes | FAQ

– The more you cook the halwa, the harder will be the texture. So, cook the halwa until your preferred texture / right consistency. Chewy halwa will not taste good.
– This easy recipe helps to achieve a melt in your mouth delicious halwa. And not a chewy texture.
– As I have mentioned earlier, if in US, use Corn Starch for the recipe and not Corn Flour. If in India or other areas, you can try with Corn Flour.
– Adjust quantity of ghee as needed. You can stop adding ghee, when the halwa stops absorbing the ghee anymore.
– I used a combination of sliced almonds and cashew nuts.
– Use a non-stick pan or heavy bottomed pan, so that the halwa doesn’t stick to the bottom.
Recipe Rating

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Wednesday 18th of November 2020

Where do I get Lemon extract ....... can I use Lemon juice?


Friday 6th of November 2020

What is Lemon Extract ? where do you get it in USA? is it Lemon juice?


Thursday 3rd of February 2022

Yes Mona it is lemon juice sorry.

Tisha Picardo

Friday 21st of February 2020

Corn flour and corn starch are not the same thing. Corn flour in US is actually corn meal flour and is slightly yellow in color and corn starch is extracted from corn kernels which is used as a thickening agent and is white in color. The term cornflour is used in India for corn starch. In US it’s sold as cornstarch.


Thursday 24th of October 2019

Thank you. Perfect recipe. came out absolutely delicious. My go to recipe


Tuesday 3rd of December 2019

Thanks Kubashnie, glad to hear your liked it :-)


Monday 27th of May 2019

Can you tell us recipe of Tirunelveli Halwa recipe .


Tuesday 15th of October 2019

Hi Arun it already available in posts. You can use the search.

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