Bombay karachi halwa

Ingredients

• 1 cup corn flour
• 2 cups water
• 2 cups sugar (for sugar syrup)
• 1 cup water (sugar syrup)
• 1/4 tsp green food colour
• 1 tsp lemon juice
• 4 tsp roasted pistachio
• 4 tsp roasted sunflower seeds
• 3 tbsp ghee

Steps

1. Firstly, in a large bowl take 1 cup cornflour and 2 cups water. Whisk and mix well making sure there are no lumps. Keep aside. Now in a large kadai take 2 cups sugar and 1 cup water. Stir well until the sugar dissolves completely. Now get the sugar water to a boil. No need to attain string consistency. Keep stirring, and pour in prepared cornflour water.
2. Now pour in 1 tsp lemon juice and continue to mix. Lemon is used to prevent sugar from crystalizing. Further, add 1 tbsp of ghee and continue to mix. Mix until the ghee is well absorbed. Keep adding ghee in batches until it absorbs completely. Once the mixture turns glossy, add ¼ tsp green food colour and mix well. (You can add pistachio essence) Now add 2 tbsp roasted pistachio and 2 tbsp sunflower seeds.
3. Mix well making sure everything is well combined. After 30 minutes, the mixture will turn super glossy. Now add 2 tsp of more ghee and continue to stir until the mixture starts to release ghee. Transfer the halwa mixture into the tray.
4. Sprinkle few chopped pistachio & sunflower seeds and level it up. Rest for 30 minutes or until the halwa is set completely. Finally, cut karachi halwa into pieces and enjoy for 2 weeks when refrigerated.