#karachihalwa #karachihalwarecipe #bombayhalwa #bombayhalwarecipe #food #cooking #easyrecipe #foodlovers #recipe #instant
Music from
Music: Mumbai
Musician: ASHUTOSH
Ingredients
1 cup cornflour
3 cup sugar
4.75 cup water
dry fruits of your choice
cardamom powder
ghee 1/2--3/4 cup
1tsp lemon juice
Recipe
Start by taking 1 cup of cornstarch in a bowl. Add 1.75 cups of water .
2- Stir very well until cornstarch dissolves. Set this aside.
3- To a pan on medium heat, add 3 cups of sugar. To that add the remaining 3 Cups of water. Stir and let the sugar dissolve completely.
3/4 portion take it from the pan and keep it aside.
Tip
##Add 1/4 teaspoon citric acid as the sugar is dissolving. This helps prevent crystallization. You can also add 1 tablespoon lemon juice in place of citric acid.
5- Then lower the heat and add the prepared cornstarch mix (stir it before adding else cornstarch settles at the bottom when left unattended)into sugar syrup.
6- After adding In just a few minutes , the mixture will turn smooth and quite thick.
8- Now, we start adding ghee, 1 tablespoon at a time., and 1 portion of sugar syrup like batches.
9- Add 1 tablespoon and sugar mix until ghee and sugar syrup is completely absorbed by the mixture. Once it’s completely absorbed only then add the next tablespoon.
10- Add around 6 to 7 tablespoons of ghee and 4-5 batches of sugar syrup in around 10 minutes total time, stirring well after each tablespoon addition. You will notice the mixture will become quite shiny at this stage and also become thicker.
11- Add food color at this point (I added a little orange color which I dissolved in 1/2 tablespoon sugar water and then added to the pan). Stir 5 more mins after adding the color. You can skip adding the color or add saffron for natural color.
12- Then add dry fruits of your choice.
13- Cook for 10 more minutes, stirring often. Remember the heat is low.
14- Add 1 teaspoon of cardamom powder .
15- Keep cooking and stirring, you will notice the texture of the halwa change.
16- After 1 hour of cooking, you will see ghee leaving from the sides of the mixture and start turning like rubber. I increased heat to medium for the last 10 minutes of cooking but kept stirring regularly.
17- The mixture will not be smooth anymore but rather difficult to stir. It took me around 1 hour and 20 minutes to reach this stage.
18- To test if the halwa is done: take a small portion of the mixture and pull it apart .It should stretch like rubber, if not it needs to be cooked more. It can take you anywhere between 1 hour to 1 hour 20 minutes to reach this stage.
You have to cook until this stage for the halwa to turn chewy. If you don’t cook until this stage then halwa will be soft and not chewy.
19- Once you have reached that consistency, remove from heat and transfer the mixture to a pan .Let it set for 2 to 3 hours.
20- Then cut into pieces, you can cut them into small or big pieces. You can wrap individual pieces in plastic sheets to make them look like how you would find them at sweet shops in India.
Storage
I like storing karachi halwa at room temperature. It can be stored at room temperature for 2 to 3 weeks easily or even more but it never lasts that long in my house .
5 окт 2024
