Corn flour halwa is a very easy halwa, also called as Karachi halwa.I had bookmarked this cornflour halwa recipe from Umas space and wanted to try it.I love halwa so much but considering the amount of ghee each halwa requires I always hold back but this halwa requires only little ghee unlike other halwa recipes.So Diwali is the right time to try this easy and no risk halwa, So what are waiting for? Put on your aprons and get ready with the ingredients :)

When I saw this pink cornflour halwa in her blog, it was looking soo pretty and attractive. I also wanted to add pink color but as she said the halwa traditionally is made in red,orange and yellow colors and also the pink food color I've is so dull, I choose the orange kesari food color.Thank you so much Uma for clearing all my doubts and also for giving tips to click the halwa.

Cornflour Halwa Recipe

Preparation Time:5 mins | Cooking Time : 15 mins | Makes:26 pieces
Recipe Category: Sweet | Recipe Cuisine: Indian| Reference: Uma's
Corn flour - 1/2 cup
Sugar - 1 and 1/2 cups
Water - 1 cup 1 and 1/2 cups
Ghee - 2 tbsp
Cashew nuts - 1/4 cups, chopped finely
Cardamom powder - a tiny pinch
Food colour - a small pinch
*Note : I halved the recipe and got 13 pieces

Method:

1. Take cornflour in a mixing bowl, add 1 and 1/2 cups of water and whisk it well to avoid lumps.Then add food color and mix well.Keep aside.
   

In a pan preferable nonstick, take sugar and add 1 cup of water. Allow it to boil and wait till the sugar completely dissolves and become slightly thick. No need to check for any string consistency but make sure the syrup is sticky.

Then add the cornflour mixture, keep stirring in low flame.Stir continuously to avoid lumps while adding.It will first start to form glossy here and there.

Then it will start to thicken and form glossy texture here and there. Keep on stirring until you see the halwa texture.Now add ghee and cardamom powder.

Once it is thick and comes together as a whole mass and starts to leave the sides of the pan add fried cashews and switch off.Now transfer the mixture to a ghee greased plate.Let it to set atleast for an hour then cut into squares and enjoy.

Serve chilled or warm.

My Notes:

• You can use any food colour of your choice but traditional Karachi Halwa is available mostly in red, yellow and orange colours.I choose orange kesari food color.
• You can replace cornflour with any flavoured custard powder.
• If you want to serve it in a bowl then switch off a bit runny as you can see the texture in step4 smooth and shiny.
• I transferred the mixture and went to do some other works. So when I tried to pat the halwa after that, by then it started to set so the top was uneven as you can see in the pics.So act quickly after transferring.
• You can even add any essence of your choice.
• The halwa can be had hot or cold as per your preference.Keeps well for 5 days if refrigerated.
• Use a nonstick pan for best results.
• Make sure you cut the cashews very fine so that while cutting you will get smooth pieces.

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