Bombay Halwa – Karanchi Halwa


  • 1 cup corn flour

  • 2 cup sugar

  • ¼ cup ghee

  • 1 cup chopped dry fruits (cashew, almonds, pistachios)

  • Pinch of red colour

  • ¼ tsp citric acid (lemon salt)

  • ½ tsp cardamom powder

  • 3 cup water


Method  (How to make bombay karachi halwa at home easy method)

  • Take sugar in a non stick par or any heavy bottom pan and add sugar and 2 cups of water. Mix well and heat till the sugar is melted.

  • While sugar is melting, take cornflour in a bowl and add in 1 cup of water and mix well so no lumps are formed.

  • When sugar melt completely in pan, switch stove to low flame and pour the corn flour mix in and mix well.

  • And stirring continuously from the bottom of the pan on low flame till it is thick, glossy and jelly like. (it will take around 15-20 minutes)

  • Now add citric acid and 2 tbsp of ghee and keep mixing till mixture absorb all the ghee.

  • Add food colour and more ghee and mix well. Use all the ghee in 3-4 shifts.

  • Now it will get thick and non sticky.

  • At one stage the halwa will leave the sides of the pan. (if pan is non-stick mixture is not stick on the pan) at that point add chopped cashews, almonds, pistachios and cardamom powder and mix well.

  • After adding ghee cook around 12-15 minutes.

  • The halwa will look non sticky, it will leave the pan, it will be thick and glossy, and the ghee will ooze from the sides of the pan.

  • At this oint pour this into a square pan and set it in fridge for 1 to 2 hours.

Once it is set, invert it to a cutting board and cut it into slices. And serve.