Rose Flavor Karachi Halwa: Guests have come and are bored of serving kheer and halwa every time and want to serve something unique, then make exotic halwa with these four things kept at home. Diners will definitely ask for the recipe while leaving.
Guests have come to the house and this time you want to feed them something different and different from Kheer, Halwa and Laddu, then this time sweeten the mouth of the guests with this special flavor of Karachi Halwa. This halwa can be easily made quickly at home with very few ingredients. Very few ingredients are required to make it, just corn flour, ruafja, ghee and dry fruits. But for the right texture and taste, it is very important to keep some things in mind. If you avoid the mistakes given below, the halwa will be shiny, jelly-like and flaky just like the shop.
Ingredients
- 1 cup corn flour
- 3 cups ruafja/rose syrup
- 1/4 cup ghee
- 1/2 cup water
- 3–4 spoons extra ghee
- Cardamom powder – 1/2 tsp
- Magaj – 1-2 spoons
- Grated dry fruits – almonds/cashews
Rose Flavor Karachi Halwa Recipe
prepare the batter
Take 1 cup corn flour in a large bowl. Add 3 cups of Ruafza and continue whisking until the mixture becomes smooth and lump-free.
Read this also- Food Around India: Karachi Halwa is famous not in Pakistan but in Mumbai, this dish is made with cornflour and not with semolina flour.
Mix ghee and water
Now add 1/4 cup ghee and 1/2 cup water and prepare a smooth batter once again.
Start cooking on low flame
- Heat a non-stick pan and pour the entire batter into it.
- Cook on low flame while stirring continuously.
Cook the pudding until it thickens.
- Gradually the mixture will thicken and start clumping together.
- When it starts leaving the sides of the pan, understand that it is cooked properly.
Now add ghee and dry fruits
- At this time add 3-4 spoons more ghee.
- Also add cardamom powder, magaj and grated dry fruits and mix well.
Fry for 10 minutes and set
- Cook for 8–10 minutes while stirring continuously.
- Put the pudding in a greased baking tray and spread it evenly.
Cool and cut into desired shapes
- When it cools down, cut it into square or diamond shapes and serve.
- Your bright and delicious Rose Karachi Halwa is ready!
Do not make these 5 big mistakes while making Rose Flavor Karachi Halwa.
- Cooking the corn flour without whisking, if the corn flour is not completely lump-free, the halwa will turn out like rabri. Always make the batter very smooth.
- High flame may cause the mixture to burn and chewy texture will not be achieved.
- Due to less ghee, the halwa sticks to the pan and does not shine.
- Cook the batter as it will burn at the bottom if you don’t keep stirring it.
- Cutting before it cools may cause the pudding to break and lose its shape. First let it set for 20–30 minutes and then cut.
Read this also- Halwa Recipes: Banana leaf halwa will taste delicious in the mouth instead of semolina and flour, see the recipe here