Karachi Halwa/ Corn flour Halwa/Corn four Pudding

HAPPY NEW YEAR 2020

This post is very special and I am really happy to write my  Madappalli’s 9^th Anniversary . Thanks  for the support , comments and  appreciations. That helps me to  continue travelling in my culinary Journey. I want to share this recipe to celebrate with you.  Bombay Karachi Halwa , also popularly known as Corn flour Halwa. These small square shape Halwa made  in different colors.  You can make pretty much any flavour or colour you like. Next time I am going to do it pink with some rose petals and rose essence, maybe you could try it instead of the Yellow color.

Preparation Time : 2 mins

Cooking Time : 15 to 20 mins

Makes : 20 to 30 pieces

Ingredients:

Corn flour/ Cornstarch    1 cup

Sugar                               2 1/2 cup

Water                              2 ½ -3 Cups

Ghee                                1/4 Cup

Chopped Cashew nuts       ½ cup

Green Cardamom Powder  1 Teaspoon

Yellow Food Color             1/8 Teaspoon

Cream Tartar Powder       a pinch (Optional)

  

Method:

• Grease the glassware / tin with the ghee. Keep aside.
• Heat 2 tbsp ghee in a small pan. Add in the cashew nuts and roast until it turns golden brown. Keep aside.
• Mix the corn flour& cream Tartar (optional) with 1 ½ cup of water and whisk them until there are no lumps. Add the food color and mix it well. Keep aside.

• Take a heavy bottom pan, Add the 1 1/2 cups of sugar, add the remaining 1 cup of water to it. Mix them, turn the heat in to medium flame. rapid boil for say 3 to 4 minutes till slightly thick.
• Slowly mix the sugar solution until the sugar crystals get dissolved completely.
• Now reduce the heat, slowly pour in the corn flour mixture to the boiling sugar. syrup and whisk the mixture continuously so that there are no lumps formed.
• Next, start adding the ghee – slowly at first. Keep stirring to ensure there are no lumps. Then add the rest of the ghee and incorporate. Cook again, mixing all the time until thick.

• Add in the chopped cashew nuts and cardamom powder. Stir till the mixer leaves the side of the pan. Now the texture would be like semi thick glassy form.

• Pour the mixture into the greased pan, tap the ends to make it even. Rest the halwa for the least 1 to 1 1/2 hours and cut into slices and store in the refrigerator for a longer shelf life.

• Enjoy!

 Note:

• You can use any nuts for the Halwa
• You can use Custard powder instead of Corn flour.
• If you want to serve hot halwa, scoop it in a bowl, you can eat immediately.