Karachi Halwa is one of the most sinful, chewy, glossy, elastic sweet also popularly called as “Bombay Halwa” or “Bombay Karachi Halwa”. As the name suggests, it originated from Karachi, Pakistan and during pre-independence was also sold in Bombay (Mumbai) . This sweet stands out in sweetmeat shop for it’s vibrant orange color due to infusion of Saffron strands in sweet. This is popularly prepared and sold during festive season. On lighter note, this sweet can also be dental exercise 🙂 😉 due to it’s chewy and elastic nature
Now I have given chocolate twist to this traditional sweet during Hershey’s traditional sweets contest and then I decided to post the recipe here for all. Karachi Halwa generally requires min 4 ingredients (corn flour, sugar, water and desi ghee) to prepare and tastes delicious. You can always add additional ingredients to make it better. Since I have used Chocolate syrup, I had to reduce the quantity of water and add milk. I have added Cocoa and syrup in balance to ensure right flavor of chocolate sets in without compromising it’s texture and sweetness
*No, you cannot substitute ghee with butter or oil. Ghee is the right shortening for this dessert. You can use Arrowroot flour instead of corn flour and no other flour can be used for this sweet
Do share your experience once you prepare this decadent sweet
Preparation time: 5 mins Cooking time: 35 mins Cooling time: 2 hours
Servings: 6
Ingredients
- 1/2 cup Sieved Corn flour
- 1/2 cup chocolate syrup adjust
- 1/2 cup sugar
- 5-6 tbsp ghee (clarified butter)
- 2-3 tbsp cocoa powder
- 1/3 cup chopped nuts
- 3-4 tbsp nuts for garnishing
- 1/2 cup milk
- 2 cups water
- 1/4 teaspoon cardamom powder
Steps to prepare
- In a bowl, add flour and cocoa powder. Mix well
- Add 1 cup water and 1/2 cup milk. Whisk until lump free. Keep it aside
- Heat 1 cup water in a pan.Add Chocolate syrup, sugar and mix well
- Stir corn slurry again and then add into pan. Mix well until lump free
- Keep stirring until it starts thickening
- Add 1 tbsp ghee and mix well until absorbed
- Now again add 1 tbsp ghee and mix well. Repeat this procedure 4-5 times
- Add cardamom and nuts. Mix well
- Cook until mixture resembles lump
- Pour the mixture into Greased dish and level evenly. I have added parchment paper for ease of pulling out and slicing Garnish with nuts. Set for 2 hours
- Slice into desired shape. Store in airtight container, consume within a week
