This Halwa is known by several names - Bombay, Karachi, Rubber or Corn Flour Halwa. I'm not a huge fan of sweets, but could never resist the taste of this rubbery treat. When I was in boarding school in Panchgani, I have a distinct memory of biting into a piece out in the yard and the liquid from the sweet squired into my eye. From then, I was in love.
Sugar and Corn starch is cooked together till it gets a jelly like texture. Its enhanced with color, nuts and flavourings and poured into a tin to set.
NOTE: Even though this is known as Corn flour Halwa, it is made with Cornstarch and not Corn flour.
|2 Cup (32 tbs)
|2 Cup (32 tbs)
|1 Cup (16 tbs)
|3 Cup (48 tbs)
1. Reserve the cashew halves for later and mix together the rest of the nuts and seeds
2. Prepare the cornstarch slurry by just mixing the cornstarch with water
3. Heat the sugar with the water to make a syrup
4. Add the lime juice to prevent sugar crystals from forming later
5. Stir the cornstarch slurry again and add it to the sugar syrup
6. Drop the heat and add a pinch of saffron
7. Keep stirring constantly for 45 – 60 mins
8. Once the mixture starts to get translucent, add the ghee one tablespoon at a time, allowing it to get fully absorbed
9. At about the halfway mark, add the food colouring and mix it well
10. Add half of the nuts and seeds, reserving the rest to decorate the top of the Halwa with the cashew halves
11. When sticky and ready pour into a greased cake pan or mold and quickly top with the rest of the nuts ad seeds and press in the cashew halves
12. Allow this to cool and when warm, run a knife on all four edges and flip over to release
13. Cut into desired pieces and serve or leave to air dry for a few days to get more rubbery