(Corn Flour Sweetmeat with Nuts)

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Sugar – 100 gms.
Water –  1/4 cup
Food colour (yellow / orange) – pinch / a few drops
Cardamom powder – 1/2 tsp.
Lime Juice – 1/2 tsp.
Corn Starch – 1/8 cup (diluted with a little water)
Ghee – 1/4 cup
Chopped Nuts (Cashewnuts, pistachio, melon seeds) – 1 1/2 tblsp.


  1. In a toap, mix the water and sugar. Keep it on a medium flame. Add the lime juice, food colour and cardamom powder. Cook till a 1-string consistency sugar syrup is formed. Keep aside.
  2. In a non-stick pan, take 2 tsp. of ghee. Add the diluted corn starch mix. Place it on a low flame while stirring constantly till the mixture turns slightly thick.  
  3. Switch off the flame. Add half the hot sugar syrup little by little, constantly stirring to ensure no lumps are formed.  
  4. Light up the stove on a low flame (or portable induction cooktop) switch on your and add the remaining sugar syrup and chopped nuts to the mixture, stirring constantly.
  5. Once the mixture starts thickening, slowly pour in the ghee.  Keep stirring till the mixture starts to leave the sides of the pan.
  6. Pour the mixture in a greased thali , allowing it to cool and set. Cut into pieces.

To serve

Halwo is served at room temperature and lasts for upto 10 days. It is a traditional sweet served during festive occasions and religious ceremonies.


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