இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Bombay Halwa is a quick, tasty dessert that takes about 30 minutes to prepare. It is also known by the names Karachi Halwa and Nut Halwa. Small packets of Bombay halwa sold for 1 rupee. Kids in the 1990s undoubtedly knew it, and it was available in supermarkets and corner stores in a variety of eye-catching colours. Using cornstarch, halwa is prepared that resembles jelly. This Diwali, make a delicious halwa with only three ingredients and enjoy it.
Tips for Making Delectable Bombay Halwa
- Corn flour in India is known as corn starch in other countries. Therefore, while buying flour, seek for it to be soft, pure white in colour, and water-soluble.
- I used 2 parts of sugar; you can use up to 3 parts of sugar if you feel like it needs a little extra sweetness. Sugar in 2 parts gives a medium sweetness.
- You can add less or a little more ghee if you’d like; I added it in the same ratio as the corn flour.
- A kesari colour can optionally be added.
- You can add a variety of nuts or use just one; I used cracked almonds, pistachios, cashews, and walnuts.
Other Varieties
Carrot Halwa
Wheat Halwa
Instant Halwa
Ashoka Halwa
Badam Halwa
Thirunelveli Halwa
Bombay Halwa is a quick, tasty dessert that takes about 30 minutes to prepare. It is also known by the names Karachi Halwa and Nut Halwa. Small packets of Bombay halwa sold for 1 rupee. Kids in the 1990s undoubtedly knew it, and it was available in supermarkets and corner stores in a variety of eye-catching colours. Using cornstarch, halwa is prepared that resembles jelly. This Diwali, make a delicious halwa with only three ingredients and enjoy it.
- Corn flour - ½ cup - 50g
- Sugar - 1 cup - 200g
- Ghee - ½ cup
- Orange colour - 1 pinch
- Chopped nuts - ½ cup
- Cardamom powder - ¼ tsp
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Add 1/2 cup of cornflour flour to a bowl.
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Add a pinch of kesari colour to it and 1 1/2 cups of water.
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Mix just until the flour dissolves.
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To a large pan, add 1 cup of sugar.
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It should be boiled on medium heat with a cup of water added until the sugar dissolves.
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Add the corn flour mixture when the sugar has dissolved, and combine.
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Maintain a low flame, and don't be alarmed if small lumps form while stirring; this is typical.
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Add 1/2 cup of ghee gradually while stirring, once the cornflour batter has thickened to a glass-like consistency.
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Add the chopped nuts once you've completely incorporated the ghee.
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As soon as the ghee separates from the sides, keep it stirring over a medium flame.
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Next, add 1/4 teaspoon of cardamom powder.
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When the halwa thickens without sticking to the pan, turn the stove off.
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Place the prepared halwa on a dish that has been greased.
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As it cools and begins to slightly thicken, spread it evenly with a spoon.
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Cut the halwa into pieces once it has cooled, then serve.
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Yummy Bombay Halwa is ready.
Method
Step by Step Pictures
1. Add ½ a cup of cornflour flour in a bowl.
2. Add 1 ½ cups of water and a pinch of kesari colour to it.
3. Mix until the flour dissolves.
4. Add 1 cup of sugar to a heavy pan.
5. Add a cup of water to it and boil it on medium heat until the sugar dissolves.
6. After the sugar dissolves, add the corn flour mixture and mix.
7. Keep it on low flame and if it forms little lumps while stirring don’t worry it is normal.
8. After the cornflour batter thickens to a glassy consistency, add ½ cup of ghee little by little and stir.
9. After adding the ghee completely, add the chopped nuts.
10. Now keep it on medium flame and stir until the ghee separates from the sides.
11. Then add ¼ tsp of cardamom powder.
12. Switch off the stove after the halwa gathers without sticking to the pan.
13. Grease a plate and add the prepared halwa to it.
14. Spread it evenly with a spoon and let it cool till it thickens slightly.
15. After the halwa cools, cut it into small pieces and serve.
16. Delicious Bombay Halwa is ready.
