HomeSweetsIndian Sweet RecipesBombay karachi halwa recipe | corn flour halwa | karachi halwa recipe

Bombay karachi halwa recipe | corn flour halwa | karachi halwa recipe

Bombay Karachi halwa is one of the easiest and most tasty halwa recipes made with very less ingredients. It has a chewy and glossy texture and is made with cornstarch. Cornflour halwa is made in red and orange color and topped with nuts and melon seeds. It is a quick halwa recipe that can be made within minutes without any complicated process and can be served as dessert on various occasions.

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Recipe video 

Bombay karachi halwa recipe | corn flour halwa | karachi halwa recipe

Author Nehas Cook Book
4 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Indian sweets
Cuisine Indian
Servings 8 pieces


  • 1 cup or 100 grms corn flour
  • 2 cup water +1 cup water divided
  • 2 cup sugar
  • 8 tbsp or ½ cup ghee
  • 1 tsp lemon juice
  • ½ tsp cardamom powder
  • 2 tbsp melon seeds
  • 2 tbsp chopped cashews
  • ½ tsp orange food color
  • Garnish: pistachio slits and some melon seeds


  • In a bowl, add corn flour and water. Mix well till there are no lumps.
  • Now in a pan, add sugar and water. Cook till the sugar syrup become slightly sticky.
  • Then add lemon juice and mix well. It helps to avoid crystallization.
  • Add cornflour mixture and keep stirring on low heat for 10-15 minutes. It will start becoming thick.
  • Start adding ghee, 2 tbsp at a time, and keep stirring all the time.
  • Add chopped nuts, cardamom powder, and orange food color. Add all ghee by now and keep stirring.
  • The halwa will become thicker and leave the sides of the pan.
  • Keep cooking the halwa on medium heat till it starts looking shiny.
  • Transfer halwa mixture to a greased pan, and sprinkle more nuts on top. Press them down with a spoon.
  • Let the mixture cool completely and then cut it into pieces and enjoy! Keep refrigerated.


  • Corn flour and water ratio should be 1:2
  • The addition of lemon juice avoids to crystallization of sugar.
  • halwa absorbs added ghee and become glossy and transparent.
  • Stop the addition of ghee when it releases from the sides of halwa.
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