Tag Archives: tamil diwali recipes

Corn Flour Halwa / Bombay Halwa / Karachi Halwa

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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 Halwa / Bombay Halwa / Karachi Halwa

Ingredients:

  • 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 –

Preparation:

  • 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.

Kalakand

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Kalakand is one of my favourite which I wanted try from long back, so thought of trying this recipe for this Diwali. Kalakand is one of the most delicious sweet because of its grainy texture, milky flavor and the crunchy pista’s.  Let us move on to the recipe…

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Kalakand

Ingredients:

  • Milk – 1 ¼ litre
  • Curd – ½ cup or lemon juice – 1 tbsp
  • Condensed milk – 3 tbsp
  • Saffron – 1 tsp
  • Cardamom powder – 1 tsp
  • Pistachios – 8 nos

Making of Kalakand –

Preparation:

  • Boil 1 litre milk, when it starts boiling add curd and keep the flame to low. Keep mixing till the water separates.
  • Chop the pistachios into fine pieces and crumble saffron into small pieces.
  • Keep stirring until the whey separates completely. Filter the whey and collect it in the container. Now collect the panner.
  • Wash the panner in the running water and drain the water. There should be no water in the panner.
  • Boil ¼ litre milk in a heavy bottomed kadai and keep it in low flame till it reduces to half the quantity.
  • Add the panner to the milk, followed with sugar and condensed milk. Keep stirring till it becomes thick and comes to the rolling consistency.
  • Pour it in a tray and level it.
  • Sprinkle the pistachios and saffron’s.
  • Refrigerate it for an hour and then cut into pieces and serve.