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.
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.