Bombay karachi halwa is a very attractive easy sweet to try this Diwali.This karachi bombay halwa has become a popular sweet not only because of its vibrant colour but the taste is also one of the genuine reasons. Whenever we use edible colours for food we will be little worried but once in a while in little amounts is not at all a matter I think. Most importantly adding colours becomes mandatory in some recipes without which that particular dish may become less interesting. If you are not interested in adding artificial colours then you can add natural colour re-placers like beetroot extract and even turmeric. I read somewhere that this halwa was once made by soaking the maida dough and the squeezed milk from the dough was used to make this halwa. This is the first time Iam making this halwa although I have tasted it many times in sweet-shops. This sweet should be stirred carefully without any lumps. I have added only cashew nuts here but you can add badam,pista or any seeds like melon seeds after roasting. I have used a thick bottomed aluminium kadai but you can use a non-stick kadai! it will be very easy.
karachi bombay halwa /corn flour halwa recipe
Corn flour /Sozha maavu – 1/2 cup
Sugar – 1 cup
Cardamom powder – 1/2 tsp
Lemon juice – few drops
Ghee – 1/4 cup
Broken cashew nuts – 2-3 tbsp
Any preferred colour can be added
1.In a cup take corn flour add 1 cup water little at a time and make a slurry without lumps and to that add required colour mix well and keep ready.
2.Keep a thick bottomed kadai with sugar and 1/2 cup of water or till sugar is immersed in water.
3.Let it boil for 2-3 minutes after the sugar has dissolved.
4.If you find sugar has impurities do filter them,again bring to boil and add one or two drops of lemon juice .
5.Now once again stir the cornflour mixture well before poring into boiling sugar.
6.When pouring corn flour you should sim the flame and add it slowly with constant stirring.
7.At one stage the mixture will thicken and now you can start adding ghee little by little.
8.In the next stage the contents will start rolling by leaving the sides,at this stage add cardamom powder and broken cashews and mix well.
9.When all contents rolls like a ball transfer into already greased tray and let it cool.
10.After it cools cut into preferred shapes.
kerala pazham pori recipe /banana fritters /ethakka appam
Total Time: 25 minutes
Nendram pazham /Kerala raw banana - 1(well ripened)
All purpose flour /maida - 1/2 cup
Dosa batter - 3 tbsp
Salt a pinch
Sugar - 2-3 tbsp
Baking soda - 1/4 tsp
Turmeric powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Refined/groundnut oil to fry
Take a bowl add dosa batter then add sugar, baking soda, salt then add cardamom powder.
Add maida and add water to mix up the batter inbetween add turmeric powder also and mix to form a batter that is lightly thin than idli maavu batter.
In-between peel the bananan slit into half in length wise section and half them.
Then slide each one as thick pieces.
Now heat up the kadai with oil till it is piping hot.
Now dip each piece of the fruit in the batter and put it in oil.
Cook till they become golden(adjust the flame and don’t let it burn).
Take out in a tissue and serve a teatime snack.
The heat should be in medium high not too high that it burns the batter.
Turmeric powder gives the exact golden colour, you can add even yellow food colour instead.
If you are not using dosa batter then add the rice flour instead.
For half cup of maida you can add 2 tbsp of rice flour.
You can cut into roundels also and do this snack.