Bombay Karachi Halwa (Indian sweet dessert)


Corn Flour: 1 Cup

Sugar: 2 Cups

Water: 3 Cups

Ghee: 8 tbsp

Cardamom: 3 to 4 (Powdered)

Cashew: ½ Cup (Chopped)

Lemon Juice: 1 tsp

Food Colour: a pinch

Method to prepare

Step 1: In a non-stick kadai, mix 2 cups of water and sugar and heat till all the sugar has dissolved. Then add the lemon juice to this.

Step 2: Mix the corn flour in the remaining1 cup of water without any lump and add to it to the sugar syrup, stirring continuously on low -medium heat. It will thicken and gradually become glassy (transparent)

Step 3: AT this stage, start adding the ghee, 2 tbsp at a time and continue to cook for 3 minutes. Then add 2 more tbsp of ghee and cook for 3 minutes. Repeat this two more times, until all the ghee has been used.

Step 4: Now add the cashews and the cardamom powder

Step 5: Continue cooking till the mixture starts to leave the sides of the vessel and the ghee starts oozing out.

Step 6: Add the food colour and mix well and transfer it into a greased square tin and let it cool completely.

Step 7: Once cool, cut into the desired shapes and serve.


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