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Bombay Karachi Halwa

Bombay Karachi halwa

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Prep Time 10 minutes
Cook Time 40 minutes
resting time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: Indian
Ingredients Method

Ingredients
  

  • ½ cup cornflour
  • 1½ cup sugar
  • ¼ cup ghee
  • 2 tbsp cashews (silvered)
  • 1+1 cup water (icup for dissolving cornflour, 1 cup for dissolving the sugar)
  • 100 gm beetroot
  • ¼ tsp cardamom powder
  • ½ tbsp lemon juice

Method
 

Preparing Beetroot extract:
  1. Take the chopped beetroot in a blender, add 1/2 cup of water, blend it nicely
  2. strain the ground paste, keep the beetroot extract for the use
Preparing Halwa:
  1. Firstly, grease a container with ghee and keep it ready
  2. Take the ½ cup of cornflour in a mixing bowl, add 1 cup of water, mix well
  3. Then add 1 cup of beetroot extract, mix well and keep aside
  4. Take 1 cup of water and 1½ cup of sugar in a pan, heat it
  5. Bring this mixture to a boil
  6. Add beetroot cornflour mixture by stirring
  7. Mix well
  8. Add ½ tbsp of lemon juice, mix well
  9. Add ghee in a regular intervals, (3to 4 times)
  10. Keep stirring in low to medium flame
  11. At a stage, the halwa, leaves the pan, (becoming nonsticky with the pan) and rolls up into a mass
  12. Add cashews and cardamom powder, mix well
  13. Pour this Halwa into greased pan
  14. Allow it rest for 30 minutes
  15. Then cut into pieces