Step 1

First take 1 cup corn flour (100 grams) in a mixing bowl. add 1 cup water.

Step 2

Mix very well with a wired whisk. There should be no lumps. Keep aside.

Step 3

Line a tray or pan with butter paper or parchment paper. Alternatively you can grease the pan on the bottom and sides with some ghee. Keep aside.

Step 4

In a heavy kadai take 1 cup sugar (200 grams). add ½ cup water.

Step 5

Add 5 to 6 drops of natural orange color extract. You can use any natural color extract like yellow, red, pink, green. You can also use about 1 pinch of saffron strands for a faint yellow color.

Step 6

Add 1 teaspoon lemon juice. mix well and keep the pan on a stove top.

Step 7

Keep the flame to medium-low and begin stirring the solution, so that the sugar solution dissolves. Then reduce the flame to a low or sim. Keep the flame to its lowest.

Step 8

Let the sugar solution come to a boil.

Step 9

Now take the corn starch solution and stir it again as the corn starch settles down at the bottom, so you have to mix everything again before you add in the sugar syrup.

Step 10

Add a part of the corn flour solution. Add corn flour solution in two to three parts.

Step 11

As soon as you add mix very well with a wired whisk.

Step 12

Then add the second part of the corn flour solution. mix and stir very well.

Step 13

Continue to mix and stir at non stop on a low flame. Now use a spatula or a spoon for stirring instead of wired whisk.

Step 14

The corn flour will begin to become sticky and thicken. Keep on stirring.

Step 15

Stir and mix till the entire mixture thickens.

Step 16

Once the entire mixture thickens, add ¼ cup ghee in two to three parts.

Step 17

As soon as you add ghee, mix well so that all of the ghee is incorporated in the corn flour mixture.

Step 18

All of the ghee should be mixed well.

Step 19

Then add the second portion of ghee. mix again.

Step 20

Continue to stir and mix when adding ghee in parts.

Step 21

Add the last portion of ghee.

Step 22

stir and mix again and cook for 1 to 2 minutes stirring often, till the mixture gathers in one mass. By this time the mixture must have already left the sides of the kadai or pan. You will also see ghee releasing from the sides.

Step 23

Take a small portion of halwa in a plate

Step 24

Then check if you can form into a ball. If yes then the karachi halwa is ready. While checking you have to be quick and not keep the halwa cooking in the kadai. So either cool the halwa portion by placing it in water or use a napkin and with the help of the cotton napkin shape the halwa.

Step 25

Once the mixture gather in one mass and has a translucent appearance, switch off the flame and quickly add 1 tablespoon sliced almonds, 1 tablespoon chopped cashews and ½ teaspoon cardamom powder.

Step 26

Then quickly add 1 teaspoon rose water. Rose water can be skipped. mix immediately.

Step 27

Quickly add the halwa mixture in the lined or greased tray.

Step 28

Begin to spread the halwa mixture in the tray.  then level with a spatula. level neatly.

Step 29

Then add 2 teaspoons sliced almonds and 2 teaspoons sliced cashews all over the halwa.

Step 30

Press the nuts with spatula so that they stick to it.

Step 31

Allow to cool at room temperature.

Step 32

Once cooled, remove the karachi halwa. then slice it in squares.

Step 33

Serve karachi halwa as a festive sweet or an after meal sweet. Leftover can be stored in an air tight box and then refrigerated.