Cornflour Halwa is also popularly known as Karachi / Bombay Halwa. Though the procedure is very simple the outcome is wonderful with glossy texture sweetened with sugar syrup and flavoured by ghee and cardamom. Just a cup of around 200 gms of cornflour yields 30 to 35 pieces and unlike wheat halwa this needs comparatively very less ghee and not at all a time consuming one...
- Pre time: 05 mins
- Cooking time: 15 to 20 mins
- Yields: 15 pieces
Ingredients for making Cornflour Halwa:
- Cornflour 1 cup
- Sugar 3 cups
- Ghee 4 tb spoons
- Cashew chopped and roasted in ghee 2 tb spoons
- Any dried seeds like cucumber seed or melon seed (Optional)
- Green cardamom powder 1/2 tea spoon
- Red food colour a pinch mixed in a tb spoon of water
- Water 5 cups
How to make Cornflour Halwa?
Before starting to make grease a plate with ghee and keep ready.
In a vessel add 3 cups of water and 1 cup of corn flour and mix well without any lumps.
Add the food colour to it, stir well and keep aside.
Heat a heavy bottomed or non stick pan with sugar and 2 cups of water.
Keep stirring till the sugar dissolves.
Then wait till it becomes sticky. Need not wait for any string consistency.
Now keep the flame medium and slowly pour the cornflour mix in to the pan.
The stuff will become glossy now.
Add 2 tb spoons of ghee and keep stirring.
In ten to 15 minutes you will see the stuff becoming wholesome and coming out from the corners like a ball.
Add remaining ghee, roasted nuts and cardamom powder and give few stirs for 2 minutes.
Transfer the stuff to the greased plate and level it.
Keep it aside undisturbed for 1 hour.
After an hour cut them in to pieces.
It loses its texture if refrigerated.
So, use it within three or four days.