Karachi Halwa Recipe - Chewy rich halwa.

This is an exclusive website recipe.

Main Ingredients : Cornflour/ corn starch,

Cuisine : Indian

Course : Mithais

Karachi Halwa

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Karachi Halwa Recipe - How to make Karachi Halwa


Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : High


  • Cornflour/ corn starch 1 1/4 cup

  • Sugar 2 cups

  • Lemon juice 1 teaspoon

  • Orange essence 1-2 drops

  • Ghee 100 grams

  • Rose water a few drops

  • Almonds finely chopped10-12

  • Pistachios finely chopped10-12


Step 1

Dissolve cornflour in three fourth cup of water. Grease a tray.

Step 2

Mix sugar with one cup of water and bring it to a boil. Add lemon juice, bring it to a boil again and then remove scum. Add edible orange colour and mix.

Step 3

Reduce heat to medium, add a little cornflour mixture and stir continuously. When it boils add a little cornflour mixture again. Continue the same process until all the cornflour mixture is used up.

Step 4

Cook till mixture is thickened and starts sticking. Reduce heat to low. Add a little melted ghee to it and mix well. When ghee is absorbed, add a little more and let it absorb. Continue till all the ghee is used up.

Step 5

Take one teaspoon of mixture onto a plate, cool it and if it does not stick to the plate, remove pan from heat. Add rose water, mix well and then spread it on a greased tray.

Step 6

Sprinkle chopped almonds and pistachios on top. Cut into desired size and shape. Serve when cool.