Name: Cornflour Sweet (Karachi Halwa)
Cuisine: India
Ingredients: 1½ to 2 ozs (40 to 60 g) almonds (badam); 1 oz (30 g) pistachio nuts (pista); 4 ozs (115 g) plain cornflour or; 2 to 3 teaspoonfuls lemon or lime juice Yellow or red colouring; 20 ozs (560 g) sugar + 1 pt (600 mils) water; 1 teaspoonful vanilla essence—optional; 12 green cardamoms (illaichi); 1 pt (600 mils) water; ¼ pt (120 mils) olive oil or 4 ozs(115 g) ghee; ½ pt (240 mils) water

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Karachi halwa is one of the famous Sindhi sweetmeats. It is a coloured jelly-like sweet and is extremely popular with children. It is an Indian counterpart of Turkish Delight. Karachi halwa is however richer than Turkish Delight because of the presence of nuts and ghee or oil.

Ingredients

4 ozs (115 g) plain cornflour or
4 ozs (115

Method

Dissolve the sugar in the water and boil for 5 minutes. Remove from the fire and strain through muslin. Mix cornflour (nishasta) with double its weight of cold water and add to the syrup. Then add colouring and cook over medium heat, stirring continuously, until the mixture turns into a lump. Mix lime juice and continue stirring. When the mixture sticks to the bottom of the pan