Breaking News

Bombay Karachi Halwa Recipe / Corn Flour Halwa Recipe

I like these jelly varieties of halwa. As a result of you may by no means miss the stage by which you must take away them, not like barfis..Specifically these halwas want solely much less ghee as properly much less substances however the finish outcomes not solely style nice however appears tremendous shiny. I’ve already shared a model of cornflour halwa in microwave, that is the true model made on range high. I made this in the present day and wished to share it as quickly as doable. I’m certain that you need to have checked my custard powder halwa as properly.

This halwa is very easy to make, all you must do is put all the pieces in a pan and preserve mixing until it reached the proper consistency..Really easy and so yummy..

I hope you’ll do this out and let me know the way it seems for you..

Preparation Time : 2 minutes

Cooking Time : 15 to twenty minutes

Makes : 24 to 30 items

Substances:

Cornflour / Cornstarch – 1 cup

Sugar – 2 cup

Water – 3 cup

Ghee – 8 tblspn

Cardamom Powder / Yelakai Podi – 1 tsp

Cashews – 3 tblspn damaged into small items

Inexperienced Meals Colouring – a pinch

Technique:

Take a heavy backside pan and add in sugar and a couple of cups of water. Combine properly and warmth until the sugar is melted.

Whereas it’s melting, take cornflour in a bowl and add in 1 cup of water and blend properly so no lumps are fashioned. Add some meals color and blend properly.

Now the sugar should be melted, pour the cornflour combine in and blend properly.

Now put this on excessive warmth and preserve whisking until it’s thick, shiny and jelly like.

Now use a spoon to combine and put the warmth on medium warmth.

Add 2 tblspn of ghee and preserve mixing..

After 3 minutes add one other 2 tblspn of ghee and blend properly.

Now it is going to get thick and non sticky. Add in one other 2 tblspn of ghee and preserve cooking.

Add extra ghee if wanted.

At one stage the halwa will depart the edges of the pan. at that time add in cashews, cardamom powder and blend properly.

The halwa will look non sticky, it is going to depart the pan, will probably be thick and shiny, and the ghee will ooze from the edges of the pan.

At this level pour this right into a greased pan and set it in fridge for 1 to 2 hours.

As soon as it’s set, invert it to a reducing board and reduce it into slices.

Serve.

Pictorial:


Pin
Take all of your substances
Pin
Begin by greasing a pan with some ghee

Pin
grease it properly and put aside
Pin
Take cornflour in a bowl
Pin
add some inexperienced meals color

Pin
take sugar in a thick backside kadai
Pin
warmth until sugar is melted

Pin
now the sugar is melted
Pin
add the cornflour combine

Pin
preserve cooking until it will get thick

Pin
add in 2 tblspn of ghee
Pin
preserve cooking

Pin
add one other two tblspn of ghee
Pin
combine properly…

Pin
add in some extra ghee
Pin
add in damaged cashews
Pin
add some ghee and preserve cooking
Pin
now it’s got actually thick
Pin
sprinkle in cardamom powder
Pin
at one stage it is going to depart the edges
Pin
a detailed look
Pin
will probably be non sticky
Pin
that is the proper stage
Pin
time to pour
Pin
enable it to set
Pin
as soon as it’s set reduce into items

Check Also

Suji ka Halwa – Semolina Pudding – Pakistani Recipes

Does Suji ka halwa even want an introduction? The pet favourite suji ka halwa aka …

Leave a Reply

Recent Comments

No comments to show.
%d bloggers like this:
Ads Blocker Image Powered by Code Help Pro
Ads Blocker Detected!!!

We have detected that you are using extensions to block ads. Please support us by disabling these ads blocker.

Refresh