Karachi Halwa Recipe - Learn how to make chewy Karachi Halwa / Bombay Halwa with me: 5 ingredients and 35 minutes time is all you need. This karachi halwa has the PERFECT STRACHABLE and CHEWY BITE & tastes MOUTH-MELTING.
[cooked-sharing]
Place the ararot powder, water, half sugar, and half ghee in a large, heavy based
non-stick/steel kadahi and whisk until you have a smooth, flowing mixture.
Switch the heat on and add citric acid and stir again until the sugar dissolves.
Cook over a low heat, stirring all the time.
The mixture will begin to thicken and turn translucent in some parts.
Keep stirring and cooking.
After few minutes it will thicken into a glossy paste.
Once it reaches this stage, add remaining sugar and mix well and keep stirring.
It’ll look a bit like gloopy wallpaper paste. Once it reaches this stage, add a ladleful of the ghee into the mixture and stir well.
Continue to stir and cook, adding the ghee mixture in small increments every few minutes, until all of it is used up.
The mixture will begin to bubble up in places and thicken significantly.
It will turn from pasty, to jelly-like as you cook. The whole process will take about 30-35 minutes.
Towards the end of the cooking time, the halwa mixture will form an elastic, slow-moving goo-like consistency!
It should look shiny and translucent.
At this stage add food colour (I used orange colour) and mix well.
Once the halwa pulls away from the sides of the pan in a mass like this, it’s ready.
Watch my video tutorial to see all the stages and consistency you’re looking for.
Add the nuts of your choice stir to embed the nuts into the halwa.
Now quickly pour the halwa mixture into greased tray, flatten slightly and decorate with nuts of your choice.
Allow to cool completely at room temperature for 3-4 hours.
Once cooled completely cut into square pieces using sharp knife.
Now Place a small square piece of cling film on your palm and put the halwa on top. Wrap it tightly, as per the video tutorial.
Serve Karachi Halwa as a festive sweet or an after meal sweet.
This Karachi Halwa will keep well at room temperature for 1 week and in the fridge (wrapped) for 1 month.
Ingredients
Directions
Place the ararot powder, water, half sugar, and half ghee in a large, heavy based
non-stick/steel kadahi and whisk until you have a smooth, flowing mixture.
Switch the heat on and add citric acid and stir again until the sugar dissolves.
Cook over a low heat, stirring all the time.
The mixture will begin to thicken and turn translucent in some parts.
Keep stirring and cooking.
After few minutes it will thicken into a glossy paste.
Once it reaches this stage, add remaining sugar and mix well and keep stirring.
It’ll look a bit like gloopy wallpaper paste. Once it reaches this stage, add a ladleful of the ghee into the mixture and stir well.
Continue to stir and cook, adding the ghee mixture in small increments every few minutes, until all of it is used up.
The mixture will begin to bubble up in places and thicken significantly.
It will turn from pasty, to jelly-like as you cook. The whole process will take about 30-35 minutes.
Towards the end of the cooking time, the halwa mixture will form an elastic, slow-moving goo-like consistency!
It should look shiny and translucent.
At this stage add food colour (I used orange colour) and mix well.
Once the halwa pulls away from the sides of the pan in a mass like this, it’s ready.
Watch my video tutorial to see all the stages and consistency you’re looking for.
Add the nuts of your choice stir to embed the nuts into the halwa.
Now quickly pour the halwa mixture into greased tray, flatten slightly and decorate with nuts of your choice.
Allow to cool completely at room temperature for 3-4 hours.
Once cooled completely cut into square pieces using sharp knife.
Now Place a small square piece of cling film on your palm and put the halwa on top. Wrap it tightly, as per the video tutorial.
Serve Karachi Halwa as a festive sweet or an after meal sweet.
This Karachi Halwa will keep well at room temperature for 1 week and in the fridge (wrapped) for 1 month.
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