By:Sreedevi Jayadev

Corn flour / Karachi halwa is such a simple and easy to make delicious halwa , without adding too much ghee like we do in other halwa preperations. The best part is that it takes only 10 – 15 minutes for the whole process. ...

Cornflour - ½ cup
Sugar - 1, ½ cup
Water - 1 cup
Ghee - 2 tablespoon
Cardamom powder - a pinch
Kesari powder ( food colour) – a pinch
Cashewnuts - 2 tbspn ( finely chopped )

In a pan add a tspn of ghee and fry chopped cashewnuts and keep it aside. Grease a plate with ghee and keep it aside. In a bowl, mix cornflour with 1 cup of water without any lumps. Add food colour to it, mix well. Keep it aside.

In a non stick pan, add 1, ½ cups of sugar with 1 cup of water. Let it boil, till the sugar dissolves and becomes slightly thick. No need to check for string consistency. Simmer the flame and mix the cornflour mixture nicely with a spoon and add it to the sugar syrup. Mix well in a medium, low flame.

Add 1 tbspn of ghee and stir continuously to avoid forming any lumps, this will gives a glossy texture and halwa starts getting transparent. Add the roasted cashewnuts and cardamom powder when the mixture becomes thick. Mix well so that the cashews get coated well with the halwa. Add remaining ghee , at this stage halwa will be glossy and starts leaving the sides of the pan. Transfer it to a greased plate/ bowl. Leave it for 1 or 2 hours to cool down and cut into pieces and serve.


You can replace cornflour with any flavoured custard powder.

Use a non stick pan for best results.

You can make this halwa in microwave too.


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  1. It tasted really good... But problem was that it was not setting as u shown in the pic... We had that with a spoon... any tips


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