Badami Halwa / Bombay Karachi Halwa / Karachi Halwa – Delicious Corn Starch Sweet
This Halwa is made from Corn Starch (Corn Flour as called in India) and it looks like Jelly. It’s generally made during festivals as it has a longer shelf life. In some sweets shops, they make this Halwa chewy; some other don’t make it chewy. We like the non chewy variety. I used to buy this variety from Chennai. This recipe makes the non chewy Halwa. Generally edible colours are added to it. Since I avoid adding colours, I’ve added saffron. I gave the standard recipe a little twist by adding grated frozen lemon. It is an easy recipe. Worth giving it a try.
BTW – I don’t know why there are so many names for this Halwa.
Corn Starch / Corn Flour ½ cup
Ghee (Clarified butter) 4 tablespoon
Sugar 1.25 cups
Lemon juice ½ teaspoon
Grated frozen Lemon along with zest 1 teaspoon (use fine grater) (if you don’t have this, add 1 teaspoon lemon juice instead of ½ teaspoon)
Pistachios 7-8 chopped
Almonds 7-8 chopped
Cardamom Powder ¼ teaspoon
Saffron 3-4 strands soaked in water
Salt half a pinch (optional)
1. In a bowl, add corn starch and ½ cup water and make a smooth paste. Ensure there are no lumps. Add 1 more cup of water and mix well.
2. In a Wok, add sugar and 1 cup water. Cook on low flame till sugar dissolves and water starts boiling.
3. Add Corn starch mixture and keep stirring all the time on medium flame.
4. When the mixture starts boiling, add lemon juice and grated lemon. Keep cooking and stirring.
5. When mixture starts thickening, add 1 tablespoon of ghee. Keep stirring.
6. When the mixture absorbs all the ghee, add another tablespoon of ghee. Repeat the process till all ghee gets absorbed in the mixture.
7. Keep cooking the mixture on low flame stirring all the time.
8. When the mixture thickens, add saffron, cardamom powder and chopped dry fruits. Keep some dry fruits for garnishing. Add Salt (optional).
9. When the mixture starts coming together and leaves the edges of Wok, transfer it to a greased plate and level it. Spread dry fruit pieces. Leave it to come to room temperature.
10. Cut pieces of desired size / shape.
11. Enjoy the delicious Halwa. Halwa can be stored at room temperature for 8-10 days.
You can add any edible colour instead of saffron.