Corn Flour Halwa / Karachi Halwa

     The highlight of the corn flour halwa is instant and doable in a snap halwa recipe.

     I have taken this from Jeyashri’skitchen. I had tried this halwa 2-3 times earlier with orange food color as specified by Jeyashri. But I came across  similar recipe in a book (named cucumber halwa recipe) with a simple color variation-green instead of orange, sprinkled with cucumber seeds. So I have tried this with green.

Ingredients:

Corn Flour	½ cup
Sugar	1 ½ cup
Water	2 ½ cup
Ghee	2 tbsp
Food Color	1/8 tsp
Cucumber Seeds	1 tbsp

Procedure:

1. In a bowl, add corn flour, 1 cup of water and food color. Mix them well without lumps and keep it aside.

2. Grease the plate with ghee and keep it aside.

3. In a heavy bottomed pan, add sugar and the remaining water (1 1/2  of cup). Heat them till sugar dissolves.

4. Now strain the sugar syrup to filter out the impurities.

5.  Again, add the sugar syrup in the pan. Then add corn flour mixture and mix them well.

6. Now the mixture starts  thickening. Keep the flame low. After  few minutes, the mixture becomes transparent. At this stage, add the ghee and cucumber seeds.

7. Stir continuously till the mixture separate from the edges of the pan.

8. Switch off the flame and pour the halwa on greased plate. Allow it to cool down and cut into small pieces.

    Serve it chill or at room temperature. 

    You can preserve this halwa in a fridge atleast 3 days.

I am sending this to Mayuri's Jikoni's event.