Bombai Karachi Halwa

Bombai Karachi Halwa

My childhood all time favorite sweet was Bombai Karachi Halwa. Red transparent oily and chewy…. The texture was my main attraction. The charmagaz inside the barfi like sweets imparted the crunchiness and I absolutely used to enjoy each bite as it would melt inside my mouth. Today I am super happy that I no longer have to hunt in utter futility these Bombai Karachi Halwa in sweet shops across the streets in Kolkata. I can make them at home now onwards. It is primarily made with cornflour and loads of ghee, adding loads of seeds and dry fruits can make it nutrient rich as well! As you might have noticed by now, I do not like adding food colours to any of my recipes since they are not good for human health. But to this recipe, I was biased as I was keen to recreating those reddish-orangish halwas which is impossible to make without those colours.

Time required to make Bombai Karachi Halwa: 30 minutes!

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Bombai Karachi Halwa – The ingredients:

  • 100 gm cornflour
  • 2 cups sugar
  • 1/2 lemon juice
  • 2 tsp charmagaz or melon seeds
  • 1/2 cup cashew nuts
  • Food colour – orange – 1 tsp (I used powdered one; mixed 1/3 tsp to 1 tbsp of water)
  • Cardamom powder – 1 tsp
  • 3 tbsp ghee

Bombai Karachi Halwa – The recipe:

  • In a pan, add sugar and 2 cups of water. Bring it to boil such that the sugar dissolves. We don’t have to make a syrup out of it though
  • In a bowl, add cornflour and 1 cup of water. Mix well and keep the slurry handy
  • Once sugar dissolves, add lemon juice to stop crystalization of sugar
  • Add cornflour slurry now in medium to low flame
  • Mix well
  • Add 1 tbsp ghee
  • Keep stirring until a gel like texture is achieved. You may increase the flame a little now, since the corn flour slurry have dissolved, no moulds are formed
  • Add food colour, cardamom powder, roasted melon seeds or charmagaz and cashew nuts. Mix well
  • Add ghee again
  • Keep stirring until oil starts to appear on surface
  • Switch off flame and spread the content in a high rimmed plate. Even out the surface. Let it cool gorgeous 20 minutes
  • Cut it in diamond shapes and serve

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