Corn Flour Halwa
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.
Youtube Video
Ingredients
- 1 Cup Corn Starch | Corn Flour (refer notes)
- 3+2 Cups Water
- 3 Cups Sugar
- 1 Tbsp Lemon Juice
- ⅛ tsp Orange Food Color
- ¾ Cup Ghee
- ¼ tsp Cardamom Powder
- Sliced / Chopped Nuts - as needed
Instructions
- 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.
