Go Back

Bombay Karachi Halwa

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 10 Cashew halves
  • 1 tbsp broken Cashews
  • 1 tbsp Charmagaaz or Melon seeds
  • 1 tbsp Pumpkin seed
  • 1 tbsp sliced Almonds
  • Pinch of Saffron
  • 4 tbsps Ghee
  • Pinch of Food colouring of your choice
Sugar syrup
  • 2 cups Sugar
  • 2 cups Water
  • Juice of 1/2 Lime
Cornstarch slurry
  • 1 cup of Corn starch
  • 3 cups of water

Method
 

  1. Reserve the cashew halves for later and mix together the rest of the nuts and seeds
  2. Prepare the cornstarch slurry by just mixing the cornstarch with water
  3. Heat the sugar with the water to make a syrup
  4. Add the lime juice to prevent sugar crystals from forming later
  5. Stir the cornstarch slurry again and add it to the sugar syrup
  6. Drop the heat and add a pinch of saffron
  7. Keep stirring constantly for 45 - 60 mins
  8. Once the mixture starts to get translucent, add the ghee one tablespoon at a time, allowing it to get fully absorbed
  9. At about the halfway mark, add the food colouring and mix it well
  10. Add half of the nuts and seeds, reserving the rest to decorate the top of the Halwa with the cashew halves
  11. When sticky and ready pour into a greased cake pan or mold and quickly top with the rest of the nuts ad seeds and press in the cashew halves
  12. Allow this to cool and when warm, run a knife on all four edges and flip over to release
  13. Cut into desired pieces and serve or leave to air dry for a few days to get more rubbery