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.