Karachi Halwa or Bombay Halwa? The common saying of “Naam me kya rakha hai?” doesn’t stand a chance in here. Recipe of Karachi halwa- sweetmeat easily stands out for its bright colour, usually vibrant orange.
Halwa is certainly a conventional aromatic Indian delicacy which is ready for most auspicious celebrations like religious functions celebrations and exclusive parties. Indian households to make various types of Halwa’s using Flour, semolina, nuts, veggies, lentils, fruits, almonds and raisins.
Different variations of halwa – whether made from semolina, wheat flour, lentils, pulses, vegetables, nuts, cornflour or starch – all across the Middle East, Mediterranean, like Pakistan, Afghanistan, India, Sri Lanka, among other countries. Halwas are originally Persian.
Halwa’s are usually grainy in texture or savory like Dudhi halwa or moon dal ka halwa, etc. However, Karachi Halwa is chewy with its gelatinous texture. It is made up of corn flour and sugar which is stirred continuously in a mixture of sugar-water. Condiments like, cinnamon powder, lemon, cardamom powder elevates the dessert. Food Color and desi ghee adds to the appeal and flavors of the Halwa.
What’s the fuss about?
Why Karachi Halwa ? Why Bombay Halwa?
As the name says, it originated in Karachi, Pakistan. Entered India during partition when halwai’s from pakistan carried this gem with them. Also called Bombay Halwa because as Punjabi Chandu Halwai Karachiwala is a halwai shop in Mumbai. It was originally established in Karachi in 1896. Owners of this shop moved to Indian Post partition. They settled in Mumbai-“Bombay ” then. And hence the name Bombay Halwa got popularized amongst the masses.
Recipe of Karachi Halwa
Ingredients Required for Karachi Halwa are –
Karachi HalwaCourse: DessertCuisine: Pakistani, IndianDifficulty: Easy
Karachi Halwa is made up of corn flour and sugar which is stirred continuously in a mixture of sugar-water. Condiments like, cinnamon powder, lemon, cardamom powder elevates the dessert. Food Color and desi ghee adds to the appeal and flavors of the Halwa.
- Add about 1/2 cup of water to the sugar and heat till it just dissolves.
- Add 1/2 tsp lemon juice to avoid coagulation of sugar syrup.
- Mix the corn flour with 1 1/2 cup of water. Make sure there are no lumps.
Add corn flour paste to the sugar syrup and stir simultaneously to avoid formation of any lumps.
- Cook this in a non-stick or thick bottom pan on a low heat while stirring.
- In about 15 minutes, it will start to thicken. Add ghee at this time and continue to cook till all the ghee is absorbed in the halwa.
- Add the colour and cook for 5-10 minutes more while adding ghee at the same time.
- Incorporate nuts and mix well.
- If you want the halwa to be chewy you ca mix it upto 45-50 mins as well.
- Pour halwa in a flat container and let it cool
- It will harden once it cools down. You can refrigerate it to cool it.
- Cut into squares and serve.
- Store in an air-tight container upto a week.
Checkout Lauki ka halwa/ Dudhi Halwa.
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