Karachi Halwa

Karachi Halwa

  • Corn flour – 1/2 cup
  • Sugar – 1 and 1/2 cups
  • Water – 1 cup + 1 and 1/2 cups
  • Ghee – 2 tbsp
  • Cashew nuts – 1/4 cups, chopped finely
  • Cardamom powder – a tiny pinch
  • Food colour – a small pinch

Take cornflour in a mixing bowl, add 1 and 1/2 cups of water and whisk it well to avoid lumps. Then add food color and mix well. Keep aside.

In a separate nonstick pan, add sugar and 1 cup of water. Allow it to boil and wait till the sugar completely dissolves and become slightly thick. No need to check for any string consistency but make sure the syrup is sticky.

Then add the cornflour mixture, keep stirring on low flame. Stir continuously to avoid lumps while adding. It will first start thickening.

Keep on stirring till it turns into a halwa-like texture. Then add ghee and cardamom powder.

Once it is thick and comes together as a whole mass and starts to leave the sides of the pan, add fried cashews and take off the flame. Transfer the mixture to a ghee greased plate. Let it to set for at least for an hour before cutting into squares.


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