Corn Flour Halwa is a very easy, simple and ready in minute’s halwa, compared to all the other halwa’s. Corn Halwa is prepared in many color by adding food color, like green, yellow, orange or red. Corn Flour Halwa has a glassy appearance, which melts in mouth with delicious taste and little crunchiness of Cashew nuts induced in the halwa. Let me share the recipe…
Taking it to Fiesta Friday #140 hosted by Angie@thenovicegarderner.
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Corn Flour Halwa / Bombay Halwa / Karachi Halwa
- Corn Flour – 1 cup
- Sugar – 1 ½ cup
- Water – 1 cup + 1 ½ cups
- Ghee / Clarified butter – 2 tbsp
- Cardamom powder – ½ tsp
- Cashew nuts – 15 nos (broken into pieces)
- Food Color (red) – ¼ tsp
Making of Corn Flour Halwa / Bombay Halwa / Karachi Halwa –
- Take corn flour and food color in a wide mouth bowl, pour 1 ½ cups of water, mix well, so that the corn flour dissolves well in water and make sure no lumps are formed.
- Meanwhile, take sugar in a heavy bottom pan or kadai, pour 1 cup of water, and mix well until the sugar dissolved.
- Cook in medium flame, until it thickens (not sugar syrup consistency, before reaching sugar syrup consistency).
- Pour the corn flour water, keep on stirring otherwise lumps would be formed.
- Cook in medium flame, meanwhile heat ghee/clarified butter in a kadai, add the cashew nuts and fry them until they turn golden brown in color.
- Pour the roasted cashew nuts and ghee to the corn flour, mix well, until it comes to the halwa consistency.
- Grease a tray with a tsp of ghee/clarified butter and transfer the halwa to the tray, spread it evenly with the backside of the spoon, sprinkle cardamom powder and let it rest for 10 mins.
- Now gently slice the halwa into equal shapes.
Serve hot or at room temperature.
Soya chunks so called as Vegetarian meat. I love this a lot, it has been the substitute for chicken and meat. Being a non-vegetarian, I just wondered what to cook with this, since I knew very few recipes related to this. When I tried this it taste delicious and started collecting recipes with soyachunks. Here is one of the recipe, what I have experimented and felt delicious, so about to share with you.
How to cook Soya chunks:
Take lots of water in a sauce pan and bring it to boil. Once it comes to a good boil, add soya chunks and switch off the flame. Cover with a lid and let it rest for 15 mins by which the soya would have doubled the size. Now pour this over colander and rinse with lots of water. Squeeze off the excess water with your hands and set it aside.
Soya and green peas kurma
- Soya Chunks – 3 cups (cooked)
- Green peas – 1 cup(boiled)
- Big Onion – 2 nos
- Tomato – 1 ½ nos
- Green chillies – 1 nos
- Cardomom – 2 pods
- Cloves – 3 nos
- Cinnamon – little
- Sugar – 1 tsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Coconut(shredded) – ½ cup
- Poppy seeds – 2 tsp
- Fennel (Anise) – 2tsp
- Chilli powder – 1 tsp
- Ginger- garlic paste – 1 ½ tsp
- Coriander powder – 2 tsp
- Oil – 2 tbsp
- Coriander leaves – little
- Milk – ½ cup
- Cornflour powder – 2 tsp
- Finely chop onions, tomatoes, soya chunks and slit the green chilly into two halves.
- Heat oil in a kadai. Add cardamom, cloves, cinnamon, mustard, cumin seeds. Wait till it sizzle.
- Add ginger- garlic paste and onion, fry it for 5 mins. Add turmeric powder, Chilli powder, Coriander powder, salt. Saute till the raw smell goes.
- Add tomatoes, sauté for 5 mins. Cover with the lid, wait till the oil separates.
- Grind coconut, fennel and poppy seeds together to a fine paste.
- Mix milk with cornflour and keep it aside.
- Add soya chunks and green peas, stir it for about 5 mins.
- Add the ground masala and stir it for 5 mins, add a cup of water and cover with the lid.
- When its boiled add stir and pour the milk.
- Stir it for a minute and wait till it boil.
- Wait till the gravy thickens. Garnish with coriander leaves
This dish goes out well with rotis.