Chewy Karachi Halwa Recipe

If you are looking for a delicious and unique sweet to prepare, the Karachi Halwa recipe is perfect for you. Karachi Halwa is a delightful dessert that’s sure to impress your friends and family.

This post is also available in

Karachi Halwa is a beloved Indian sweet, known for its rich flavor and delightful texture. Karachi Halwa is also known as Bombay Ice Halwa or Corn flour Halwa. It is a perfect treat for festivals, special occasions, or simply satisfying your sweet tooth. It graces the tables of households during festivals like Diwali, Eid, and Holi, and it is often exchanged as a gesture of goodwill during festive seasons.

What sets the Karachi Halwa recipe apart is its fascinating texture. It has a soft, chewy consistency that almost melts in your mouth. The use of cornflour and ghee plays a crucial role in achieving this unique texture. When prepared correctly, the Karachi Halwa is known for its “melt-in-the-mouth” quality.

In this recipe guide, we will give you a Karachi Halwa recipe with step-by-step instructions and tips. This recipe is perfect for beginners, and you will love the results.

Check this:

• Gajar ka halwa with khoya
• Suji ka Halwa
• Instant Moong Dal Halwa

Ingredients of Karachi Halwa Recipe:

For Sugar Syrup

• 400 ml water
• 4 cups/800 gram sugar

For Halwa

• 150 gram corn flour
• 300 ml water
• 100 gram ghee
• 1 gram/2 pinch citric acid
• Green food color
• Chocolate food color
• 150 grams of chopped dry fruits (cashews, almonds, and pistachios)
• Pistachios for garnishing

How to Make Karachi Halwa?

Start by keeping the pan on the flame. Then put 400 ml water and 4 cups/800 gram sugar in it. Mix it and boil it.

When sugar dissolves properly in the water then turn off the flame and keep it aside.

In a bowl, mix the 150 gram corn flour with water until there are no lumps. Set it aside.

In a heavy-bottomed pan, heat the 50 gram ghee and half sugar syrup.

Then add the corn flour mixture by sieving it and keep stirring it constantly.

After that, gradually add the remaining sugar syrup to the cornflour mixture.

Continue stirring to combine the ingredients. The mixture will start to thicken.

Put 1 gram/2 pinch citric acid water and the remaining ghee. Stir it continuously.

Then put green and chocolate food color into the halwa and mix it well.

Once the mixture reaches a thick, halwa-like consistency, stir in the chopped dry fruits.

Then quickly transfer the hot mixture to the greased tray and spread it evenly using a greased spatula.

Allow the Karachi Halwa to cool and set for 4 to 5 hours at room temperature.

Once it has cooled down completely then cut into pieces by using a knife.

Your delicious and chewy Karachi Halwa is ready.

Tips to Make Perfect Karachi Halwa

• Ensure you stir the mixture continuously to avoid lumps.

• Store the Karachi Halwa in an airtight container at room temperature. It stays fresh for several days.

Delicious Recipes

• Coconut Barfi
• Barley Pudding
• Kaju katli recipe
• Milk powder Barfi
• Kalakand
• Mango Barfi with Mango pulp

RECIPE CARD

Chewy Karachi Halwa Recipe

Course: Sweet, DessertCuisine: IndianDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Karachi Halwa is a beloved Indian sweet, known for its rich flavor and delightful texture. Karachi Halwa is also known as Bombay Ice Halwa or Corn flour Halwa. We will give you a Karachi Halwa recipe with step-by-step instructions and tips. This recipe is perfect for beginners, and you will love the results.

Ingredients :

• For Sugar Syrup

• 400 ml water

• 4 cups/800 gram sugar

• For Halwa

• 150 gram corn flour

• 300 ml water

• 100 gram ghee

• 1 gram/2 pinch citric acid

• Green food color

• Chocolate food color

• 150 grams of chopped dry fruits (cashews, almonds, and pistachios)

• Pistachios for garnishing

Directions

• Start by keeping the pan on the flame. Then put 400 ml water and 4 cups/800 gram sugar in it. Mix it and boil it.
• When sugar dissolves properly in the water then turn off the flame and keep it aside.
• In a bowl, mix the 150 gram corn flour with water until there are no lumps. Set it aside.
• In a heavy-bottomed pan, heat the 50 gram ghee and half sugar syrup.
• Then add the corn flour mixture by sieving it and keep stirring it constantly.
• After that, gradually add the remaining sugar syrup to the cornflour mixture.
• Continue stirring to combine the ingredients. The mixture will start to thicken.
• Put 1 gram/2 pinch citric acid water and the remaining ghee. Stir it continuously.
• Then put green and chocolate food color into the halwa and mix it well.
• Once the mixture reaches a thick, halwa-like consistency, stir in the chopped dry fruits.
• Then quickly transfer the hot mixture to the greased tray and spread it evenly using a greased spatula.
• Allow the Karachi Halwa to cool and set for 4 to 5 hours at room temperature.
• Once it has cooled down completely then cut into pieces by using a knife.
• Your delicious and chewy Karachi Halwa is ready.

Notes

• Ensure you stir the mixture continuously to avoid lumps.
• Store the Karachi Halwa in an airtight container at room temperature. It stays fresh for several days.

We hope you like this Karachi Halwa recipe as delightful as the sweet itself. Do not forget to share your thoughts in the comments below and share this article with your fellow food enthusiasts.