Name: Bombay or Karachi Halwa recipe by Nita Bhatia at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 1/2 cup corn flour; 1 1/2 cup water; 1/4 cup ghee; 3 tablespoons chopped pistachios; 3 tablespoons chopped almonds; 1 teaspoon cardamom powder; Small pinch food colour - Yellow or Orange; Few strands of Saffron diluted in some water; 1 teaspoon Lemon juice; 1 tablespoon poppy seeds; For sugar syrup: 1 cup sugar and 2 cups water

Ingredients Serving: 3

1/2 cup corn flour
1 1/2 cup water
1/4 cup ghee
3 tablespoons chopped pistachios
3 tablespoons chopped almonds
1 teaspoon cardamom powder
Small pinch food colour - Yellow or Orange
Few strands of Saffron diluted in some water
1 teaspoon Lemon juice
1 tablespoon poppy seeds
For sugar syrup: 1 cup sugar and 2 cups water

Instructions

Take corn flour in a bowl and mix 1 cup of water without any lumps. Add food colour and mix well. Keep aside.
In a nonstick pan add 1 cup sugar and 1 cup water. Allow it to boil for sugar to dissolve completely. Boil till the syrup becomes sticky. Add lemon juice. Now slowly add the corn flour mixture.
Keep flame to slow and keep stirring continuously. It will start to become glossy. Keep stirring. It will start to become thick and glossy. Don’t stop stirring to avoid lumps. Now add warm ghee, cardamom powder and mix well.
It will be very thick. Add diluted saffron, chopped nuts.
Once halwa texture comes and start to leave sides of kadai and becomes shiny, add pistachios and almonds, mix well and keep stirring for 1-2 mins. Turn off the flame. Halwa will leave the sides of the pan well and the ghee will come out.
Transfer the halwa to the greased plate.
Allow halwa to cool at least for an hour. Cut them into desire shape and enjoy. This halwa is soft and chewy.

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