BOMBAY KARACHI HALWA

As most halwas made from 'flour', this halwa too has a a very chewy texture. The Bombay Karachi halwa is made from cornflour and is so much more easier to make when compared to wheat halwa etc.

Actually it is extremely easy and very straight forward. 

A sugar syrup is made and then the slurry (cornflour and water) is cooked in it. Ghee is added in regular intervals and cooked. With the addition of mixed nuts, this cornflour halwa is an absolute delight. You can smell and taste the cardamom and rose water...............yum!

The recipe I have shared yields perfect Bombay halwas. If you don't like it too chewy you can stop cooking after the mixture has become transparent. The more you cook, the more chewier it gets.

INGREDIENTS:

cornflour - 1 cup

water - 2 + 1 cup

sugar - 2 and 1/4 cups

lemon juice - 1 tsp

ghee - 1/2 cup

orange or red food colouring - few drops

cardamom powder - 1 tsp

rose essence - 3 to 4 drops( optional)

almonds and cashewnuts, chopped - 1/2 cup

PROCESS:

• Grease a glass dish with some ghee, line it with parchment paper and brush it with some ghee. My dish was 8x5 inches. Sprinkle about  2 tbsps of the mixed nuts(reserve the rest for later) in the dish and keep it ready.

• In a bowl, mix together the cornflour and the 2 cups of water. Add the water slowly, whisking it continuously to avoid lumps. Keep aside.
• In a non stick pan, add the sugar and 1 cup water. Mix and then switch on the stove. Bring it to a boil and then add in the lemon juice.
• Once the sugar has completely dissolved, on low to medium flame, slowly add in the cornflour mixture. Mix continuously. The mixture will become thick as you heat it. 

• Once it has become translucent and thick, add in the ghee, 1 tbsp at a time, mixing well after each addition. Make sure the ghee has been completely absorbed before each addition. Keep the flame on low, as it is easier to mix continuously.

• Next, add in the orange food colouring and mix continuously.
• When the mixture is almost transparent, add in the cardamom powder and the rose essence and mix well.
• When you lift the mixture with the spatula and drop it you can now see that it is transparent. cook for a further 10 to 15 minutes. At this stage, add in the chopped nuts and mix well. Switch off the stove. It will be like jelly. It took me about 30 minutes of cooking to get to this stage. 

• Transfer the halwa into the greased dish and smoothen the tops with the spatula. Let it cool completely.

• Once cooled, overturn the halwa onto a plate, and cut it into desired slices.

NOTES:

• If you want it very less chewy, you can switch off the flame about 10 minutes after the cornflour mixture has become transparent. This is roughly about 25 minutes of cooking time on the whole.
• The more you cook it, the more chewy it will become.
• Keep stiring as you cook.