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    Home » Desserts » Bombay Karachi Halwa - Easy Method

    Published: Mar 1, 2022 · Modified: Apr 13, 2024 by sushma iyer · This post may contain affiliate links

    Bombay Karachi Halwa - Easy Method

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    pin image for bombay karachi halwa

    Bombay Karachi Halwa is a very popular Indian sweet dish made from Cornflour, Sugar and Water; flavoured with cardamom and ghee. This recipe of Cornflour Halwa does not involve any stirring like traditional Halwas and also does not use maida or khoya or any sugar syrup.

    A perfect Indian dessert recipe for everyone to try easily.

    bombay karachi halwa squares placed on a circular wire rack with a butter knife on the side

    Halwas are some of the most loved and a common dessert in Indian households during festival season. Soft and gooey, they have a way of melting in your mouth, leaving you wanting more.

    And that is why you will love this recipe:

    • Simple recipe
    • Easy to prepare
    • No stirring needed
    • Minimal ingredient

    Who wouldn't want to make a classic Indian delicacy at home?

    Not only this in fact, I have a post on 23 plus Indian sweets recipes that can be prepared in less than 30 mins and this Bombay Karachi Halwa is one amongst them - a popular diwali sweets recipe collection.

    What is Karachi Halwa made of?

    This sweet has a soft and chewy texture that is made with cornflour, sugar and water. Usually it's coloured orange or red and flavored with cardamom and ghee. The texture is very similar to fudge or toffee—it's soft and chewy at room temperature.

    Why is it called Karachi halwa?

    Bombay Halwa sounds like an Indian dessert, but it actually has its origins in Pakistan. The name of this dessert comes from the city of Karachi in Pakistan. It is also known as Bombay Karachi Halwa and was popularized by halwais moving from Karachi to Bombay, India after partition.

    Ingredients needed:

    ingredients needed to make karachi halwa
    • 1/2 cup Cornflour
    • 1.5 cups Sugar
    • 2 cups Water
    • 3 tbsp Ghee
    • 2 tbsp cashewnuts
    • big pinch of cardamom powder
    • food colour (optional)

    Step by Step Instructions:

    Pre-Preparation.

    Grease a 7x7 or 8x8 inch square pan with some ghee making sure to grease the sides of the pan too. Alternatively line the base with butter paper or parchment paper.

    Not mandatory to use a square pan you can grease any plate or any bowl that is available. Set this aside.

    Step 1: Roast the Cashewnuts:

    In a small pan heat 2 tbsp ghee.

    Once hot add in the cashewnuts and fry until golden brown in colour over medium heat.

    Set this aside.

    Step 2: Preparing Karachi Halwa in Microwave

    combine all the ingredients in a microwave safe bowl
    combining ingredients to make halwa in a microwave safe bowl
    • In a microwave safe bowl mix combine together half a cup corn flour, 1.5 cup sugar and 2 cups of water until lump-free (image 1).
    • Add in the cardamom powder and few drops of orange food color (Preferably use orange or red food color). Mix to combine. (image 2)
    • Microwave this cornflour mixture for 6 mins, stirring every two minutes.
    adding roasted cashewnuts to the halwa mixture
    adding roasted cashew-nuts to the halwa mixture
    • After the first 6 mins, add in the roasted cashewnuts (from step 1) and the remaining 1 tbsp of ghee. Mix to combine.
    • Microwave for 6 minutes, stirring every three minutes.
    bubbling halwa mixture right after microwaving
    the halwa mixture will be hot and bubbly right after microwaving
    • After 6 mins remove the bowl out, give a final stir and microwave for a final 6 mins.
    • Please note every time you microwave the mixture will be bubbly and steaming; but after giving a stir using a spatula or spoon it should resemble halwa consistency.
    transfer the mixture to a greased pan
    garnish bombay karachi halwa with nuts or seeds

    Once done, pour into the prepared pan. Top it with more nuts or melon seeds as garnish if you prefer and press it down gently.

    karachi halwa sliced into 9 equal pieces in the pan itsel
    sliced pieces of karachi halwa

    Allow it to cool for 10-15 mins before slicing into squares.

    Isn't it the easiest corn flour halwa recipe made using easily available ingredients?

    Storing Instructions:

    Unlike other sweet treats, Karachi Halwa lasts a long time.

    In fact, you can store it in an air-tight container for up to 2 weeks!

    This is perfect if you're looking to make it ahead of time—for instance, if you're putting together for special occasions like a mithai box for Diwali, Eid, or Christmas.

    Definitely consider bookmarking this as part of your Diwali recipes

    Best Tips:

    1. Roasting the cashewnuts brings in a whole new flavour to any Indian dessert recipe. You can try this trick with any of your favourite sweet recipe, in fact, my gajar halwa recipe stands out because of this simple addition.
    2. Do not skip on ghee that is clarified butter. The flavour of ghee is what brings this recipe together.
    3. Make sure that you are starting with lump free batter no one wants to bite on to bits of cornflour right!!
    4. Do remember to stir the halwa in regular intervals to distribute the heat evenly as we are making this in a microwave.
    5. Remember to grease the pan in which you are setting the Halwa so that it is easier for you to unmould the same. You can use any greased plate to do the job you really do not need any special pans or baking pans for the same.

    What does it taste like?

    When you bite into the warm sticky halwa, the first taste is all about that burst of melted ghee. You want to hold the moment, but when you swallow, it’s gone.

    Unlike other halwa varities like Moong Dal Halva or Gajar Halwa this Bombay Karachi Halwa recipe is not grainy in fact it has a smooth melt in mouth feel and yet is firm enough to cut into slices.

    A very tasty halwa recipe with minimal efforts.

    Is Turkish Delight and Karachi halwa same?

    Turkish delight and karachi halwa are both sweet treats made from starch and sugar. Turkish delight is a softer, less sticky version of karachi halwa, but coated with powdered sugar to keep it from sticking together. Turkish delight is smoother than karachi halwa due to the fact that it's boiled longer than karachi halwa. Like Turkish delight, karachi bombay halwa is often cut into bite-sized cubes or rhomboids and served in boxes or bags.

    You can call karachi halwa a distant cousins of Turkish delight because they share many similarities but do not taste the same.

    close up image of sliced halwa piece placed on a wire rack highlighting the height and width of the same

    Frequently Asked Questions

  • Should I use cornflour or cornstarch?
  • Just keep in mind that we need a smooth consistency flour to make our halwa lump-free. This just goes by different names in different countries. In India, Australia and the UK, cornstarch and corn flour often refer to the same thing. In US, you have to shop for corn starch.
  • Why is my Karachi halwa not chewy?
  • Microwave Karachi Halwa has a little firmer consistency as compared to the ones made in Stove-top. If you would like make chewy halwa then I would suggest you dump everything into a pan and cook on low flame or low heat until the mixture turns really glossy and shiny. Just remember to stir continuously.
  • Related Recipes:

    1. Gajar Halwa Shots
    2. Easy method to make Badam Halwa
    3. 23 Indian Sweets under 30 mins

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    Liked this recipe?Let us know by giving it a star rating
    cropped up image of halwa slices placed on a wire rack to fit recipe card
    Print
    5 from 2 votes

    Bombay Karachi Halwa

    Bombay Karachi Halwa or what is also known as Cornflour Halwa is an Indian sweet delicacy that is primarily made using Cornflour, Sugar and Water; flavoured with cardamom and ghee.
    Course Dessert
    Cuisine Indian
    Prep Time 2 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 20 minutes minutes
    Servings 16 pieces
    Calories 119kcal
    Author Sushma Iyer

    Ingredients

    • 3 tbsp Ghee
    • 2 tbsp Cashew-nuts
    • 1/2 cup Cornflour
    • 1.5 cups Sugar
    • 2 cups Water
    • 1/4 tsp Cardamom powder
    • few drops of orange food colour (optional)

    Instructions

    • Grease a 8x8 inch or 7x7 inch pan or any regular plate with some ghee and set aside.
    • Heat 2 tbsp ghee in a small pan. Add in the cashewnuts and roast until it turns golden brown. Keep aside
    • In a microwave safe bowl, combine cornflour, sugar and water until lump free. Add in the cardamom and food colouring. Mix to combine.
    • Microwave for 6 mins, stirring every 2 minutes.
    • After the first 6 mins, add in the roasted cashewnuts and the remaining 1 tbsp ghee. Mix to combine.
    • Microwave for 6 minutes, stirring every 3 mins.
    • After 6 mins remove the bowl out, give a final stir and microwave for a final 6 mins.
    • Once done, pour into the greased tin or plate. Garnish with more nuts or seeds if preferred.
    • Allow it to cool for 10-15 mins before slicing into squares.

    Video

    Notes

    • Roasting the cashewnuts brings in a whole new flavour to any Indian dessert recipe. You can try this trick with any of your favourite sweet recipe, in fact, my gajar halwa recipe stands out because of this simple addition.
    • Do not skip on ghee that is clarified butter. The flavour of ghee is what brings this recipe together.
    • Make sure that you are starting with lump free batter no one wants to bite on to bits of cornflour right!!
    • Do remember to stir the halwa in regular intervals to distribute the heat evenly as we are making this in a microwave.
    • Remember to grease the pan in which you are setting the Halwa so that it is easier for you to unmould the same. You can use any greased plate to do the job you really do not need any special pans or baking pans for the same.

    Nutrition

    Calories: 119kcal | Carbohydrates: 23g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 2mg | Potassium: 9mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
    Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages

    This recipe was originally published on August 24,2017 and modified on 01 March, 2022 to add step by step collage images tutorial along with best tips, storage instructions and calories count.

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    Reader Interactions

    Comments

    1. Aarthi says

      May 20, 2022 at 9:09 am

      Hello
      18 minutes is too much I think; at least for 1/2 of the quantity mentioned. My halwa burnt and I had to throw it all away.

      Reply
      • sushma iyer says

        June 20, 2022 at 4:19 pm

        The timings will vary if you are halving the recipe. Please follow the ingredients list mentioned to get the perfect halva

        Reply
    2. Lara says

      May 20, 2022 at 4:51 am

      For the corn-flour, do you use coarse or thin, yellow or white.

      Reply
      • sushma iyer says

        June 20, 2022 at 4:20 pm

        Hi Lara.. it is the white one also known as cornstarch in some parts of the world

        Reply
    3. Harinie Immanuel says

      April 10, 2022 at 10:58 am

      It is a brilliant recipe so clever ❤️❤️❤️👌👌👌. Sorry if I missed reading it, but is this measurement for a 1000W microwave? Just wondering coz mine is 1000W. Thank you!

      Reply
      • sushma iyer says

        April 10, 2022 at 8:55 pm

        Hi Harinie.. thank you.. yes it is.. mine is also 1000W but that does not make much difference as I have made this in a smaller microwave too and then timings does not vary.

        Regards
        Sushma

        Reply
    4. Yukti Arora says

      August 24, 2019 at 7:51 pm

      5 stars
      Wow so classy and mouth watering halwa recipe i loved it and please keep posting such tempting halwa recipe because i am Learner of making new and different halwa.

      Reply
      • sushma iyer says

        August 27, 2019 at 6:32 pm

        Thank you Yukti.. will surely try to:)

        Reply

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