Karachi Halwa

AuthorGeo FoodsCategory

Ingredients

 Water
 500 g caster sugar
 115 g arrowroot
 35 drops yellow food coloring
 2 tsp lime juice
 · Ghee, as required
 60 g almonds
 30 pistachios

Preparation

1

Dissolve the sugar in three cups of water. Stir and boil for five minutes. Strain through a sieve lined with muslin cloth. Mix arrowroot powder with sugar syrup. Add five cups cold water to make a thin paste. Cook while stirring constantly, until the mixture turns into one lump-less mixture. Add lime juice. Stir away. When the mixture sticks to the base of the pan, add a tablespoon of ghee. Repeat this step until the mixture becomes a lump again. Fold in the nuts. Pour into a greased pan. Smooth down with a greased spoon. Allow to cool. Cut into squares and serve. Store refrigerated for up to four days.

Related Recipes

Ingredients

 Water
 500 g caster sugar
 115 g arrowroot
 35 drops yellow food coloring
 2 tsp lime juice
 · Ghee, as required
 60 g almonds
 30 pistachios

Directions

1

Dissolve the sugar in three cups of water. Stir and boil for five minutes. Strain through a sieve lined with muslin cloth. Mix arrowroot powder with sugar syrup. Add five cups cold water to make a thin paste. Cook while stirring constantly, until the mixture turns into one lump-less mixture. Add lime juice. Stir away. When the mixture sticks to the base of the pan, add a tablespoon of ghee. Repeat this step until the mixture becomes a lump again. Fold in the nuts. Pour into a greased pan. Smooth down with a greased spoon. Allow to cool. Cut into squares and serve. Store refrigerated for up to four days.

Karachi Halwa

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