Steps to Make Ultimate Bombay Karachi Halwa
Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Make Perfect Bombay Karachi Halwa. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Bombay Karachi Halwa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bombay Karachi Halwa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bombay Karachi Halwa is 7-8 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bombay Karachi Halwa estimated approx 40 minutes.
To get started with this recipe, we have to prepare a few ingredients. You can cook Bombay Karachi Halwa using 10 ingredients and 11 steps. Here is how you cook it.
#WNW This was originated in Karachi, which is now in Pakistan. But the halwai moved to Bombay after partition hence its named Bombay Karachi Halwa. It is made using corn flour, which is mixed with sugar and water and stirred continuously to achieve the halwa consistency.
Ingredients and spices that need to be Prepare to make Bombay Karachi Halwa:
- 1/2 Cup Cornflour
- 1 Cup Water
- 1 Cup Sugar
- 1/2 Cup Water
- 1/4 Cup Ghee
- 1/8 tsp orange food colour (optional)
- 1/8 tsp cardamom powder
- 1 tbsp. magaj seeds
- 1/8 tsp rose water
- 1 tbsp. chopped almond and pistachios for garnishing (optional)
Steps to make to make Bombay Karachi Halwa
- Dry roast the magaj seeds.
- Take a pan and 1 cup sugar and 1/2 cup water and stir until sugar is dissolved completely. Please see flame is on medium.
- Take a bowl and make slurry of 1/2 cup cornflour and 1 cup water. Add water gradually to avoid lumps.
- Add 1/2 tsp lemon juice to sugar syrup so that syrup is not crystalised.
- Gradually add cornflour slurry to sugar syrup so that lumps are not formed. Keep stirring for 4-5 minutes until cornflour mixture becomes transparent.
- Now add 1 tbsp ghee and keep stirring the cornflour mixture until ghee is completely absorbed by the mixture.
- Now again add 1 tbsp ghee to the cornflour mixture until the ghee is finished or mixture stops the ghee (repeat this process for 3 to 4 times).
- Now add rose water, cardamom powder, food colour and roasted magaj and combine everything.
- Take a deep square tray and grease it with ghee.
- Transfer the mix to tray, level it, garnish it with alomnds and pistachios. Leave it for 90 minutes to set it properly. Please do not keep in fridge else its glaze will be lost.
- After 90 minutes cut it into desired shape and serve it.
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