Name: Karachi halwa or Bombay halwa recipe by Madhumati Bhagavatula at BetterButter
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 5
Ingredients: 1 cup corn flour; 3 1/2 cups water; 2 1/2 cups sugar; 1/2 tsp Cardamom; 1/2 cup to 3/4 cup Cashew nuts cut into small pieces; Food colours of your choice; 3/4 cup Ghee or clarified butter

Ingredients Serving: 5

1 cup corn flour
3 1/2 cups water
2 1/2 cups sugar
1/2 tsp Cardamom
1/2 cup to 3/4 cup Cashew nuts cut into small pieces
Food colours of your choice
3/4 cup Ghee or clarified butter

Instructions

Take corn flour in a bowl and add 2 cups of water. Mix till corn flour mixes thoroughly with water. Keep aside.
Take sugar in a wok, add 1 cup water and mix it well.
Add the corn mix into the wok. Keep stirring it continuously on a low to medium flame, for almost 25-30 minutes.
Add ghee (melted but not hot,) and mix it well.
Keep stirring and cooking it till the mixture turns almost transparent like the colourless jelly.
Add 1/2 tsp of cardamom, crushed and mix.
Add crushed/ cut cashew nuts and mix.
Add food colour of your choice, just a pinch or 2 into it and mix it thoroughly till you have an even colour.
Turn off the stove. Pour this mixture into slightly greased tray.
Keep it outside for some time and then into the fridge for 20 minutes.
Take out and cut it into pieces with a knife. You can serve it cold/hot as you may desire.

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