Friday, 21 December 2012

Cornflour Halwa/ Cornflour fudge/ Karachi Halwa/Bombay Halwa

 Cornflour Halwa/Cornflour fudge/
Karachi Halwa/Bombay Halwa

Hi Friends,
I have a one more successful story for you. Story of one more dish i tried first time and succeed also. Since long i wanted to try this halwa but somehow circumstances didn't let me try my hands on it. So after so many delays i tried it and i was very close to perfection.  Its very tiring process as you need to continuously stir it. But every effort worth it. I love this halwa. I often buy this halwa pieces from shop and munch them whole day. I will suggest you to keep it for at least one day and then consume it. As i made it at night  after dinner it was over within few minutes. Somehow i managed to keep 2-3 pieces for later use. and when next day i ate them it was just like store bought Karachi halwa. I was so happy with the outcome. I will recommend you to try this. Now forget store bought karachi halwa and make your own.

Cornflour - 1 cup
Sugar - 1 cup
Ghee/Oil - 3 tbsp
Water - 2 cups
Colour or saffron - 1 pinch

 Grab your ingredients

Take Cornflour in a bowl 

add 1 cup water 

Mix well

Add  half of the sugar and mix well

Heat 1 cup water and  half cup sugar 
(no need string consistency required just melt the sugar)

Take a kadai preferably non stick

Add cornflour mix in it

Keep on stirring it will come together within few minutes

Add 1 tbsp sugar and water mix and 1 tsp oi/ghee 

Stir continuous 

add 1 tbsp sugar and water mix and one tsp oil/ghee

You need to keep stirring and adding oil and sugar mix every now and then

See how shiny it become after 20 min

Now add color 

mix well

check the consistanchy of halwa by dropping it in a dry plate, if you can roll it like a ball then its done 
otherwise cook for more few minutes 

DONE Exactly after 25 min.

Pour in plate and level it and let it cool completely
i kept it in fridge
no need to grease the plate

After 30 min it was just perfectly cut in squares


  1. This halwa needs continuous stirring. Don't leave it unattended even for few seconds.
  2. For sugar and water mix just heat the water and sugar, no need to make any thread consistency.
  3. Keep adding water sugar mix and oil/ghee every few minutes or if you feel that halwa become dry.
  4. Halwa become shiny when its done.
  5. When it become shiny and glossy take a dry plate and drop half spoon halwa in it, cool it if it become bit hard or you can say in rolling consistency then its done.
  6. For an easy process what i did is- when i have to check the consistency by dropping it in a plate or i have to add sugar and oil, then i removed kadai from stove top, added the solution and then again put it on stove top. you can simply switch off the gas for this and light it again.




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