Corn flour Halwa also known as Bombay Karachi Halwa with step wise picture, is no stranger to anyone…as kids we always drool over this glossy chewy halwa beautifully decorated with nuts lined up in perfect geometric shapes in mithai stores…
Bombay halwa house in Mylapore, Chennai.. use to be my favorite spot to hunt for these… Well I’m not a professional chef and never trained for making North Indian style sweets… this recipe is an adaptation from Vahrehvah youtube video..Thank you Vah Chef!
Well, I am being honest here…though many claim that this halwa tends to be chewy like store bought halwa… then you will be disappointed. I gave a pretty much 45 minutes of kindyfying to attain some elasticity.. still it was decently chewy but not very elastic or stretchy like store bought halwa but definitely very firm…tasty with nuts and ghee!
Ingredients
- Corn Flour / Starch – 1/2 cup
- Water – 1 & 1/2 cup (for mixing corn flour)
- Elachi powder – 2 pinch
- Ghee – 1/2 cup
- Sugar – 1 & 1/2 cup
- Water – 1 cup
- Lemon juice – 1 teaspoon
Lets see how to make this Corn Flour Halwa…
Take wide pan and add sugar and water. Low heat pls.
Add in lemon juice and up the flame to medium.
The sugar will melt and will come to point where it bubbles as shown. Switch off, remove from stove and let it rest. Keep aside.
Now mix corn flour, food color, elachi powder and water. Make a thin batter and keep it ready.
Heat ghee (1/2 teaspoon) in a pan and pour the corn flour batter and keep stirring.
It will slowly thicken… and thats when you add the sugar syrup.. little at a time.
It will drink up the sugar syrup and thicken again…
Same process repeat.. add in some more of the sugar syrup. Repeat this step until all the sugar syrup is done….
It will loosen again when you add in sugar syrup… add chopped nuts at this stage and keep stirring.
Now it becomes sticky and thicken..
Now you start adding ghee little by little.. next 30 minutes its just kindufying…over low flame
Keep adding that ghee… it will drink & thicken… what a life 🙂
At one stage it will roll up like this. It is ok switch off here but we keep going to make it more chewy and stretchy.
You keep folding and stirring it for next 15 minutes low flame.
It will become more shinny and dance to your tunes… i have made and square shape and stay that way without spreading…. kind of obeying your orders “Stay” that way! 😀 Now, switch off!
Pour it into whatever mould / shape desired. That mould or pan should be greased with ghee. Add in more chopped nuts and press lightly. Let this cool for atleast 1 hour.
Flip over a plate..
Cut it out and enjoy. I made these for last Deepavali and packed in plastic wrap and distributed to friends!
My hand are not that pretty… getting old 😥 but that halwa does!
Some sweets to try….Check out our collection of Halwa recipes here
- Rasmalai
- Gulab Jamun
- Badusha
- Badam Halwa
Notes
- Makes 20 (2×2)inch size
- You may add any color… i kind of liked yellow color for this sweet.
- You may add any kind of nuts… I used cashew and almonds.
- Ghee is kind of essential for this so do not cut back on it… this halwa is quite bland and that ghee and nuts is going to make it tasty.
4 Comments
Hi Mullai,
great explanation for all recipes. thanks.
I don’t have white sugar. Will brown sugar work for this recipe?
Thanks Savitha ❤️ brown sugar wont suit that much for this recipe, texture will look different so white sugar preferred.
Old is gold my dear. I trust your recipes blindly. They never failed. Keep up the good work.
Thank you Aparna???