Karachi Halwa

Ingredients

for corn flour solution

• 1 cup corn flour or 100 grams corn flour
• 1 cup water for dissolving corn flour

for sugar solution

• 1 cup sugar or 200 grams sugar
• ½ cup water for dissolving sugar
• 1 teaspoon lemon juice
• 5 to 6 drops of natural orange color extract

other ingredients

• ¼ cup ghee or 50 grams ghee (clarified butter)
• ½ teaspoon cardamom powder
• 1 teaspoon rose water
• 1 tablespoon sliced almonds
• 1 tablespoon chopped cashews

for garnishing

• 2 teaspoons sliced almonds
• 2 teaspoons sliced cashews

Steps

preparation for karachi halwa

1. Put 1 cup corn flour (100 grams) in a mixing bowl, then pour in 1 cup water.
2. Whisk thoroughly with a wired whisk until there are no lumps, and set the mixture aside.
3. Prepare a tray or pan with a lining of butter paper or parchment paper. Instead of lining it, you may grease its base and sides with some ghee. Set it aside.

preparing sugar solution

1. Put 1 cup sugar (200 grams) into a heavy kadai and add ½ cup water.
2. Add 5 to 6 drops of natural orange color extract. Other natural extracts, such as yellow, red, pink or green, are also suitable. Alternatively, about 1 pinch of saffron strands gives a faint yellow color.
3. Pour in 1 teaspoon lemon juice, mix thoroughly, and place the pan on the stovetop.
4. Stir the solution over medium-low heat to dissolve the sugar. Then turn the heat down to low or simmer, keeping it at its lowest setting.
5. Wait for the sugar solution to reach a boil.

making karachi halwa

1. Stir the corn starch solution again before it goes into the sugar syrup: the starch settles at the bottom, so it must be mixed again.
2. Pour in a portion of the corn flour solution, making the addition in two to three portions.
3. Immediately after adding it, mix thoroughly with the wired whisk.
4. Follow with the second portion of corn flour solution and mix and stir it thoroughly.
5. Keep mixing and stirring continuously over low heat, switching from the wired whisk to a spatula or spoon.
6. As the corn flour starts to thicken and turn sticky, continue stirring.
7. Carry on stirring and mixing until all of the mixture has thickened.
8. When the whole mixture is thick, add ¼ cup ghee in two to three portions.
9. Mix thoroughly as soon as the ghee goes in, incorporating all of it into the corn flour mixture.
10. Make sure the ghee is completely mixed in.
11. Put in the second portion of ghee and mix once more.
12. Keep stirring and mixing throughout these additions of ghee.
13. Follow with the final portion of ghee.
14. Stir and mix again, then cook for 1 to 2 minutes, stirring frequently, until it comes together in a single mass. By this stage it must already have left the sides of the kadai or pan, and ghee will be releasing at the edges.

to check the doneness of karachi halwa

1. Put a small amount of the halwa on a plate for testing.
2. Try forming the sample into a ball; if you can do so, the halwa is ready. Work quickly and do not keep the halwa cooking in the kadai while checking. Either cool the sample by putting it in water, or shape it with the help of a cotton napkin.
3. Once the mixture forms a single mass and looks translucent, turn off the heat. Quickly put in 1 tablespoon sliced almonds, 1 tablespoon chopped cashews and ½ teaspoon cardamom powder.
4. Quickly follow with 1 teaspoon rose water, which may be omitted, and mix immediately.

setting karachi halwa

1. Move the halwa mixture into the lined or greased tray without delay.
2. Spread the mixture out in the tray, then use a spatula to level it neatly.
3. Add 2 teaspoons sliced almonds and 2 teaspoons sliced cashews across the whole surface.
4. Use the spatula to press the nuts into the halwa so that they stick.
5. Leave the halwa at room temperature until cool.
6. After cooling, take the Karachi halwa out and cut it into squares.
7. Offer it as a festive sweet or a sweet after a meal. Leftovers may be put in an airtight box and then refrigerated.