We all love sweets. For all those who have sweet tooth always ask for sweets after meals. I always wanted to make such a sweet which is easy to make, has less oil/ghee and can be made with minimum ingredients. Voila!!! Karachi Halwa nothing could have satisfied my all the above demands easily. For all those who love Karachi Halwa here is easy and quick to make recipe for the same:
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
TOTAL TIME: 15 minutes
YIELDS : 10-12 pieces ( depending upon size one cuts)
INGREDIENTS:
1 cup cornflour
1 cup sugar
1 + 1 1/2 cup water
1/2-1 teaspoon ghee
1 teaspoon elachi powder / few drops of elachi essence
1/2 cup chopped cashews ( you can use almonds / walnuts also)
1/4th teaspoon of food color (I have used red and yellow)
METHOD:
1. In a bowl take cornflour and 1 and a half cup water mix well and keep aside.
2. Add water slowly little by little so that no lumps are formed.
3. Add food color to this mixture.
4. In a non-stick pan take sugar and 1 cup water and let it boil till sugar melts we do not need one string consistency. We just want the sugar to melt.
5. Once the sugar has melted add cornflour mixture into the pan and keep stirring continuously.
6. Keep the flame high and in between, you can lower the flame but you have to stir continuously to avoid the formation of lumps.
7. After few minutes you will observe the mixture has started to leave sides of pan and have started to come together this is when you have add ghee just 1/2-1 teaspoon ghee.
8. Throw in chopped cashews or dry fruits of your choice.
9. Meanwhile, keep a greased plate ready and once the mixture starts to come together pour it into greased thali and spread evenly and let it cool.
10. After 30-40 minutes of cooling cut it into desired shape and size and garnish with chopped dry fruits and serve.
NOTES:
1. If you are using 2 different food colors you will have to repeat the entire process for every different food color you use. You can also divide the cornflour mixture into half and then cook in two different saucepans.
2. If you are using powdered food color take little cornflour mixture in a small bowl just 2-3 tablespoon or so and dissolve food color in that otherwise, there are chances of food color not mixing evenly if just dropped like that in the mixture.
3. You can fry cashews for better enhanced and crunchy taste. I haven't fried here as I wanted to use minimum oil and ghee.
4. Do not skip ghee it will give nice glossy and shiny appearance to the halwa.
5. It's important to use a non-stick pan so that cornflour mixture doesn't stick and in case if ur using regular pan then you have to stir continuously to avoid burning and sticking to the bottom.
6. For red color add 1/2 teaspoon the more the better as red color is dissolved in water it becomes diluted and yields pink color a little more than 1/4 teaspoon or 1/2 teaspoon will yield proper red color.
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
TOTAL TIME: 15 minutes
YIELDS : 10-12 pieces ( depending upon size one cuts)
INGREDIENTS:
1 cup cornflour
1 cup sugar
1 + 1 1/2 cup water
1/2-1 teaspoon ghee
1 teaspoon elachi powder / few drops of elachi essence
1/2 cup chopped cashews ( you can use almonds / walnuts also)
1/4th teaspoon of food color (I have used red and yellow)
METHOD:
1. In a bowl take cornflour and 1 and a half cup water mix well and keep aside.
2. Add water slowly little by little so that no lumps are formed.
3. Add food color to this mixture.
4. In a non-stick pan take sugar and 1 cup water and let it boil till sugar melts we do not need one string consistency. We just want the sugar to melt.
5. Once the sugar has melted add cornflour mixture into the pan and keep stirring continuously.
6. Keep the flame high and in between, you can lower the flame but you have to stir continuously to avoid the formation of lumps.
7. After few minutes you will observe the mixture has started to leave sides of pan and have started to come together this is when you have add ghee just 1/2-1 teaspoon ghee.
8. Throw in chopped cashews or dry fruits of your choice.
9. Meanwhile, keep a greased plate ready and once the mixture starts to come together pour it into greased thali and spread evenly and let it cool.
10. After 30-40 minutes of cooling cut it into desired shape and size and garnish with chopped dry fruits and serve.
NOTES:
1. If you are using 2 different food colors you will have to repeat the entire process for every different food color you use. You can also divide the cornflour mixture into half and then cook in two different saucepans.
2. If you are using powdered food color take little cornflour mixture in a small bowl just 2-3 tablespoon or so and dissolve food color in that otherwise, there are chances of food color not mixing evenly if just dropped like that in the mixture.
3. You can fry cashews for better enhanced and crunchy taste. I haven't fried here as I wanted to use minimum oil and ghee.
4. Do not skip ghee it will give nice glossy and shiny appearance to the halwa.
5. It's important to use a non-stick pan so that cornflour mixture doesn't stick and in case if ur using regular pan then you have to stir continuously to avoid burning and sticking to the bottom.
6. For red color add 1/2 teaspoon the more the better as red color is dissolved in water it becomes diluted and yields pink color a little more than 1/4 teaspoon or 1/2 teaspoon will yield proper red color.
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