Bombay Karachi Halwa

In a dedicated vessel, whisk the cornstarch with a portion of the allotted water until an impeccably smooth, lump-free slurry is formed. Reserve.

In a broad, heavy-bottomed non-stick pan, unite the sugar with the remainder of the water. Apply heat, stirring solely until the sucrose is fully dissolved into a clear solution.

Turn the heat right down. Stir in the lemon juice to stop the sugar crystallising. Pour the cornflour slurry into the syrup in a steady stream, whisking hard with your free hand so it does not seize into lumps.

Sustain continuous stirring over low-medium heat. The liquid will dramatically undergo gelatinization, turning into a thick, translucent mass within 5-8 minutes.

Once the mixture is thick and glossy, start adding the melted ghee a little at a time. Stir it in vigorously and make sure each addition is fully absorbed before you add the next.

Fold in the hydrated orange food coloring, the chopped cashews, melon seeds (magaz), and cardamom powder. Blend flawlessly.

Continue the cooking process for a final 10-15 minutes on a low flame. The halwa achieves perfection when it forms a singular, elastic ball that completely abandons the pan's surface, weeping trace amounts of clear ghee.

10–15 min

Tip it quickly into the prepared setting tray. Smooth the top with a greased spatula. Let it rest at room temperature for 2 hours to set firm before cutting it into squares.

2 hr