Bombay halwa recipe with instructions in detail. Bombay halwa, also known as Karachi halwa, is tender and melts in the tongue. The main components of Bombay halwa are maize flour, ghee, water, and sugar. I decided to publish the recipe for Bombay halwa because I had received requests to do so. Bombay halwa is simple to make and doesn’t require much time.
Made of what is Bombay Halwa?
This dessert, which is created with cornflour, sugar, and water, has a soft and chewy texture. Typically, it has an orange or crimson hue and is cardamom and ghee-flavored. When left at room temperature, the texture is soft and chewy, much like fudge or toffee.
Ingredient used in Bombay Halwa Recipe :
- ½ cup cornflour
- 1 cup sugar
- ½ cup clarified butter
- 3 tablespoons chopped cashew nuts
- ¼ teaspoon cardamom powder
- Food colour
How to prepare Bombay Halwa:
- Take a bowl add sugar and ½ cup water bring it to a boil.
- In a small bowl mix ¾ water and corn flour well so that it does not have any lumps.
- In a non stick pan add 1 tablespoon of clarified butter and cornflour mixture to it and mix, then turn on the flame very low.
- When the mixture is thickening, switch off the flame and add sugar syrup little by little and keep mixing to avoid lumps repeat the same till syrup is finished.
- Turn on the flame and keep mixing the mixture. Now add ghee very slowly keep mixing repeat the same process till the ghee is finished.
- Now add colour, cardamom powder cook till clarified butter comes out.
- Add cashew nuts mix well once it comes into thick jelly consistency; transfer it to a greased plate with clarified butter.
- Let it sets for 1hr and cut into small pieces.
- Serve Bombay halwa and enjoy the flavour of India.
EXTRA KNOWLEDGE:
HOW COME IT IS NAMED KARACHI HALWA?
Although Bombay Halwa has an Indian dessert-like name, it actually has Pakistani roots. The name of this dish is derived from the Pakistani city of Karachi. It is also known as Bombay Karachi Halwa, and following the partition of India and Pakistan, halwais from Karachi moved to Bombay, India, popularizing the dish.
