KARACHI HALWA - BOMBAY HALWA

    In my opinion, Indian Sweets are quite tricky when the recipe asks for Sugar Syrup with string-level consistency. 1 String... 2 Strings... 3 Strings, and there I fall out slipping on the strings. Ironically I was finding it difficult to perfect it. Least to mention the trial & errors, few recipes went into the trash, some left alone with the idea that I cannot master it at all & so on. So all these years you wouldn't have noticed any hardcore Indian Sweets in my blog, even the classic ones like Laddoo & Mysorepak.

     

    Recently I got along with this Sugar Syrup consistency and frankly speaking, I mastered some classic Indian Sweets like Laddoo, Mysore pak, Badusha & Halwas. Well, the secret is that the recipes didn't strictly follow any of these specific levels of string consistency. So, the Indian Sweet recipes which are to follow, are for beginners or for people who have always struggled with Sugar consistencies, like me.

 

    Well, Karachi Halwa is one such recipe which needs to be cooked in Sugar Syrup, but yet doesn't need any particular string consistency to adhere. So, this Karachi Halwa is going to be an easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients - Corn Flour, Sugar & Water. Then you can add Ghee & Cardamom for an added texture & flavour. If you need an extra crunchiness in this melt in mouth Karachi Halwa, then go ahead and add a handful of nuts to it.

 

    Karachi Halwa or Bombay Halwa or simply Corn Flour Halwa is a popular Indian Sweet made in an Indian Household & a sweet sold in Bakeries. I still remember the way it is sold - as a single piece of Karachi Halwa packed in a see-through plastic paper with a default green colour sticker which comes out to be the brand name and also a sticker which sticks the plastic wrap around the Halwa. I am not sure whether it is still sold like this. A deep Orange coloured Halwa with nuts in between with a melt-in-mouth soft consistency, mildly sweetened & flavoured. 

 

    Karachi Halwa is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Karachi/Bombay Halwa lasts longer compared to its counterpart Halwas which are Fruit-based/Lentil based. Prepare this Karachi Halwa ahead, store it in the refrigerator and microwave it for a few seconds before serving them. When reheated it would turn out to be moist, glossy and soft.

 

Few points to remember while making this Karachi Halwa:

 

• Stir the Corn Flour with Water by adding little water at a time. 
• Pour the water gradually and mix it thoroughly. 
  
• Make sure there are no lumps in the corn flour slurry.
• Use water @ room temperature to mix the cornflour.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• Switch off the flame and gradually pour in the corn flour slurry to avoid any kind of lumps.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.
• Grease the bowl in which you are are going to set the Halwa.
  

  

 HOW TO MAKE KARACHI HALWA - 

BOMBAY HALWA/CORN FLOUR HALWA

KARACHI HALWA - BOMBAY HALWA

INGREDIENTS:

For Corn Flour Mixture:

Corn Flour - 1 Cup

Water - 2 Cups

For Karachi Halwa/Bombay Halwa:

Sugar - 2 Cups

Water - 2 Cups 

Lemon Juice - 1 Tspn

Cardamom Powder - 3/4 Tspn

Red Food Colouring - few drops

Ghee - 5-6 Tbspn 

Cashew Nuts - few 

Almonds - few

METHOD:

Preparation:

• In a bowl, mix Corn Flour with 2 Cups of water into a thin batter without any lumps. Keep it aside.
• Cut Cashewnuts & Almonds into small pieces and keep it aside.
• Grind the Cardamoms with Sugar into a fine powder and keep it aside.

For Karachi Halwa:

• Add 2 Cups of Sugar into a heavy-bottomed/non-stick pan along with 2 Cups of Water and mix well.
• Boil it on a medium-high flame stirring it continuously, until the sugar dissolves and the Sugar Syrup boils.
• Add a teaspoon of Lemon Juice and give a quick stir. 
• What you need is to just boil the sugar syrup.
• Now, switch off the flame and then gradually pour in the Corn Flour mixture and mix well.
• Again, switch on the flame and cook on a low flame, stirring continuously. until the cornflour mixture thickens.
• It will thicken & turn glossy in due coarse.
• Now, pour in the orange food colouring and mix well.
• Cook this on a low flame stirring it continuously.
• The mixture will turn shiny & glossy at this stage.
• Pour in 11/2 Tablespoons of Ghee and mix well.
• Cook on a low flame for about 5 minutes, stirring it continuously.
• Add in the Cardamom Powder, Cashew Nuts & Almonds cut into small pieces and mix well.
• Cook this on a low flame for another 5 minutes, stirring it continuously.
• Cook until the Karachi Halwa starts to leave the sides and the pan. 
• Pour in another 11/2 Tablespoons of Ghee and mix well.
• Cook for another 2-3 minutes stirring it continuously.
• The Halwa would start to move along with the spatula while you stir it.
• Now, switch off the flame. 
• Meanwhile, grease a tray into which you are going to set the Halwa.
• Grease the tray with a little bit of Ghee.
• Layer a few small pieces of Cashew Nuts & Almonds on the greased tray.
• Pour the Karachi Halwa mixture into the greased tray, spread it out equally & level it up.
• Allow it to cool & leave it aside to set for about 30-45 Minutes.
• Once set, gently flip the Halwa into another greased tray.
• Cut it up into squares and store it in an airtight container.
• If stored properly, lasts for about 3-4 days @ room temperature.
• Lasts up to 7 -10 days when refrigerated. Microwave for a few second before serving.

NOTES: 

• Stir the Corn Flour with Water and make sure there are no lumps in it.
• Let the water be @ room temperature.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• What you need is to boil the sugar syrup.
• Swich off the flame and gradually pour in the Corn Flour Mixture.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.

ALOO BHUJIA

    Aloo Bhujia is a popular Bikaneri Namkeen commonly remembered along with Haldirams who popularized the snack around the world. My son & my brother love this snack. I usually buy big packs of these Haldiram Aloo Bhujias whenever I can get hold of it. This recipe is my trial with the all-time favourite snack - Aloo Bhujia.

    Bikaneri Bhujias are quite famous in & around India & its popularity is widespread around the world. Bhujias have taken a special place in the list of snacks & savouries. We can get a variety of Bhujias from Bikaner, a city in the western state of Rajasthan in India. Light yellow coloured snacks, mostly prepared with Gram Flour/Moth Bean Flour & spices has gradually become synonymous to Bikaner gaining the GI(Geographical Indication) patent for the same. But the name of the city, Bikaner has imposed deep in our minds for its all-time famous Bikaneri Bhujias, epitomizing it as the land of snacks. The omnipresent Bhujia has taken different avatars in due course. And one among the avatar is the Aloo Bhujia.

Once an Indian Poet Ashok Vajpeyi remarked Bikaner, like this - 

    "This is also a city where one half of the population is occupied with making bhujia & the other half with eating it".

   While I was making Sev for Bhel Puri, I thought maybe can give a try with Aloo Bhujia. Aloo Bhujia is nothing but a Sev like savoury snack prepared with Chickpea Flour, boiled & mashed Potatoes with flavourings. Mainly it would have an overwhelming flavour of Chaat Masala, Black Salt and Mint in it. It is such an easy & foolproof recipe. I added boiled & mashed Potatoes along with Besan(Bengal Gram Dhal Flour) & some spices to add flavours to the snack. Deep-fry it on a very flame and as simple as that, there it's - the Aloo Bhujia. Homemade Aloo Bhujia turned out to be a tasty treat with an added advantage that it has no additives, preservatives and above all, it was not salty as the ones we buy from the stores. This spicy & Crispy Aloo Bhujia serves best as a tea time snack. Serve it along with Garma-Garam Chai(Tea) or with a hot Cup of Coffee. Sprinkle Aloo Bhujia as a topping while serving Chaat items like Bhel Puri, Pani Puri, Dahi Puri etc., With the upcoming festive season, this recipe can be an easy addition into your Savoury list.

For more CHAAT ITEMS, Click here... 

 Cuisine - Indian

 Recipe Type - Snacks

 Spice Level - Low

 Difficulty - Medium

 Author - SM

Preparation Time - 15-20 Minutes

Cooking Time - 30 -45 Minutes

For more SNACKS & SAVOURIES, Click here... 

 HOW TO MAKE ALOO BHUJIA

ALOO BHUJIA

INGREDIENTS:

For Aloo Bhujia:

Potato - 1/2 Cup 

Bengal Gram Dhal Flour (Besan) - 2 Cups

Butter - 2 1/2 Tbspn

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tspn 

Asafoetida Powder - 1/2 Tspn

Chaat Masala - 1 Tspn

Dry Mint Powder - 1 Tspn 

Baking Soda - a Pinch 

Lemon Juice - 2 Tbspn 

Salt - To Taste

Water - As Required (1/4 Cup + 2 Tbspn)

*Scroll down to see how to make Dry Mint Powder.

For Deep Frying: 

Oil 

For Sprinkling:

Chaat Masala - 1/4 Tspn

Black Salt - 1/4 Tspn(Optional)

Dry Mint Powder - 1/4 Tspn(Optional)

METHOD:

• Clean, wash & Boil the Potatoes until soft & cooked.
• Once cooked, peel the potatoes and mash it well.
• Add it along with the all the other dry ingredients mentioned under ' For Aloo Bhujia' and mix well.
• Melt the butter & pour the hot butter into the above ingredients and mix well.
• Add a little bit of water at a time and knead it into a soft dough.
• Adjust the amount of water according to the starchiness of the Potatoes. You may need approximately 1/4 cup + 2 Tbspn of water.
• Knead it into a stiff, but pliable dough(Once kneaded the dough shouldn't have any cracks in it) & keep it aside.
• Grease the Sev "press" with attachment.
• Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
• Heat oil in a frying pan on medium heat. 
• Oil should be moderately hot while dropping the Sev Strands into it.
• Now hold the Sev press over the frying pan and press the handle.
• Press out thin strands of Aloo Bhujia directly into the oil, making a whole circular motion.
• Stop as you complete one circle. 
• Deep-fry the Aloo Bhujia on a very low flame until the colour changes from all the sides and sizzling stops. 
• It shouldn't turn brown. 
• Remove the Aloo Bhujia with slotted spoons and drain on an absorbent paper.
• Follow suit and deep-fry the remaining Aloo Bhujia.
• Keep aside to cool for 5 to 10 minutes.
• Transfer the Aloo Bhujia into a deep bowl and break them into small pieces.
• Sprinkle dried Mint Powder, Black Salt, Chaat Masala & give a good toss.
• Store in an air-tight container and use as required.

ALOO BHUJIA

 

NOTES:

• Mash the cooked Potatoes well enough that there should be no lumps in it.
• Use water as required. The amount mentioned is how much I used while preparing the dough.
• Deep fry the Aloo Bhujias on a very low flame. Otherwise, it will turn brown.
• Drop the Aloo Bhujia into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
• Fry the Bhujias until they turn into a nice yellow colour. 

HOW TO MAKE DRY MINT POWDER:

    Homemade Mint Powder is flavourful & makes Aloo Bhujia wonderfully aromatic. You can easily make it at home. I usually make dry mint powder fresh for the recipes and have not tried store-bought ones. Fresh homemade Dry Mint Powder retains a lot of flavours in it, which makes the Bhujia flavourful. You would need a handful of Mint Leaves for the purpose. Use more or less to suit your recipe. Can store it in an air-tight jar for later use.

METHOD:

• Remove the Mint Leaves from the Stalk.
• Wash it and allow it to dry on a clean kitchen towel.
• Once dried, dry roast the Mint Leaves on a low flame until it turns crisp & dry.
• Powder it using a coffee grinder or a small blender jar.
• Sieve it & there you go with Dry Mint Powder.
• Can use the residue to sprinkle on top of the Bhujias.

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SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

    Shrikhand is a popular dessert from the Western States of India - Maharashtra & Gujarat. Shrikhand, colloquially called 'Matho' is one must serve dessert in a Wedding Thali Meal. It is mentioned as Shikhrini in Sanskrit Literature. Shrikhand is made from hung Curd/Yoghurt referred to as 'Chakka' in Marathi. Hung Curd is the thickest form of a Curd where all its whey has drained off & only the thick Curd/Yoghurt is left out.

    Shrikhand is an extravagant avatar from the humble homemade Curd/Yogurt. Homemade Curd/yoghurt with a few processes & add-ons it is converted into a creamy, smooth, silky-textured Shrikhand. An easy, no-cook recipe loaded with nutrition, digestive agents and above all - a guilt-free sweet indulgence. Shrikhand recipe is made from thick hung Curd/Yoghurt, powdered Sugar, Cardamoms, Saffron with a bit of milk and served with loads of slivered nuts. Shrikhand is served as a dessert in a Thali Meal or sometimes served along with Rotis or Puris.

    'Kesar Elaichi Shrikhand' - Saffron & Cardamom flavoured Shrikhand is the basic recipe. Yet another popular variation of the same dessert is Mango Shrikhand where they add Mango Pulp along with hung Curd/Yoghurt. You would just need 3 ingredients to make Shrikhand - Hung Curd, powdered Sugar, Cardamom Powder. Adding Saffron, dry fruits, nuts, rose petals etc., are optional.

    Traditionally, a device called Puran Yantra was used to hang & drain the Curd/Yoghurt. But a clean cloth is just what we would need for the job. Pour the yoghurt/curd into the kitchen cloth and tie it up together with a knot. Place it on top of a deep vessel, until all the whey is removed from the Curd/Yoghurt. I leave it in the refrigerator overnight. This way, the Curd/Yoghurt wouldn't get sour. 

     Once the hung Curd/Yoghurt is ready, you can leave it in the refrigerator and make this dessert immediately, whenever you want it.  It can be incorporated within minutes & leave it in the refrigerated chilled.  Serve it in a Thali Meal or as a dessert. 

 For more INDIAN SWEETS, Click here...

 Cuisine - Maharashtrian, Gujarati (Indian)

 Recipe Type - Dessert

 Difficulty - Medium

 Serves - 3-4

 Author - SM  

Preparation Time(For Hung Curd) - 5 -6 Hours/Overnight

Preparation Time(For Shrikhand) - 25 -30 Minutes.

Cooking Time - Nil

 For more DIWALI RECIPES, Click here...

SHRIKHAND - KESAR ELAICHI SHRIKHAND

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

Points to remember while making Shrikhand

Curd/Yogurt -

• Use fresh homemade Curd/Yoghurt. Make sure it is not sour. Leave the Curd/Yoghurt to drain in the refrigerator.
• If using store-bought Curd/Yoghurt, make sure it is fresh. 
• If you are in short of time, Greek Yogurt would be a good choice. As Greek Yogurts tend to be naturally thick, it would require less time to drain off the whey.

For a detailed Recipe on HOW TO MAKE CURD/YOGHURT, Click here...

Sugar -

• Use normal sugar for the recipe. Powder it using a blender.
• Store-bought powdered sugar has cornflour added into it which will alter the texture of this dessert.
• Can substitute Sugar with Honey. 

Add-ons -

• Classic Shrikhand is flavoured with Cardamoms.
• Some recipes call for adding Saffron in it.
• Dry fruits & nuts can be added for an extra note of crunchiness in the dessert. 
• Add few Rose Petals for extra flavouring.
• Can give a twist to this classic dessert by adding  your choice of fruit pulp.
• Mango Shrikhand is yet another popular variation of the same dessert.
  

HOW TO MAKE SHRIKHAND

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

Lets first start with making HUNG CURD,

INGREDIENTS:

For Hung Curd:

Homemade Curd/Yoghurt - 41/2 Cups to 5 Cups

Utensils Needed:

Strainer

Deep Bowl

Kitchen Cloth/Muslin Cloth/Cheese Cloth

METHOD:

For Hung Curd:

• Place a clean kitchen cotton towel/cheesecloth/muslin cloth over a strainer.
• Place the strainer on a deep bowl/vessel.
• Pour the fresh Curd/Yoghurt into it.
• Bring together the four edges of the kitchen cloth & tie it up using one end tightly around.
• Gently press and drain off the whey.
• When most of the whey water has drained off, place it on top of a deep bowl.
• Alternatively, you can hang it down on a hook in your kitchen counter.
• I leave the bowl in the refrigerator(Overnight or for 4-5 hours). As I live in a tropical climate, Curd/Yoghurt tends to get sour soon.
• So, I left the Curd/Yoghurt in the refrigerator overnight.
• Use a deep bowl/vessel to drain off the whey water. There should be some distance between the Curd/Yoghurt in the strainer & the whey.
• If the bowl happens to be shallow, the hung Curd/Yoghurt tend to get in contact with the whey, which will not help the process. The Curd/Yoghurt would tend to have some whey in it even after a long time of draining.
• Next day or once the whey is drained off from the Curd/Yoghurt, collect the drained whey.
• Whey can be used while kneading the dough for Chapatis, Rotis or into Curries, Dhals etc.,
• The Hung Curd colloquially called Chakka should be very thick, smooth & creamy.
• It would have a texture similar to a Cream Cheese.
• Collect the thick hung Curd/Yoghurt from the cloth into a bowl (silicon spatula works best for the purpose).
• Cover the bowl with a lid and store the hung Curd/Yoghurt in the refrigerator until use.
• Hung Curd/Yoghurt is used in a variety of dishes like Dahi Kebab, can be used as a spread in Sandwiches, as a filling in Parathas, as a dressing for Salads & Raithas and can be converted into a variety of desserts like Shrikhand, Parfaits, Puddings etc.,

SHRIKHAND - KESAR ELAICHI SHRIKHAND

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

For Kesar Elaichi Shrikhand: 

Hung Curd - 3 Cups

Sugar - 6-7 Tablespoons

Cardamom - 4-5 Pods

Saffron - few strands

Milk - 1/2 Tbspn

For Garnishing:

Slivered Almonds - few

Slivered Pistachios - few

Chironji - few

Rose Petals - few (Optional)

Saffron Strands - few (Optional)

METHOD:

Preparation:

• Soak a few saffron strands in 1/2 a tablespoon of warm milk for about 10-15 minutes.
• Grind the Cardamom Pods into a fine powder and keep it aside.
• Powder the sugar using a small blender jar/coffee grinder.

For Kesar Elaichi Shrikhand:

• Take about 3 Cups of Hung Curd/Chakka in a deep bowl.
• Add powdered sugar, saffron soaked milk & cardamom powder to the hung Curd/Yoghurt.
• Use an electric beater or a wire whisk to whip up the hung Curd/Yoghurt. Alternatively, use a blender to beat the ingredients.
• Whip up the ingredients until smooth, fluffy& the sugar is well dissolved.
• Adjust the amount of sugar at this stage.
• Transfer it into serving bowls, garnish Kesar Elaichi Shrikhand with slivered Nuts and serve it chilled.
• Keep it refrigerated until you serve. 
• Shrikhand - Kesar Elaichi Shrikhand  can be served as a dessert in a Thali Meal or serve it as a side dish for Rotis or Puris.

NOTES:

• Use fresh homemade Curd/Yogurt for best results.
• If you are using store-bought Curd, make sure it is not sour.
• Leave the curd to drain off on a deep bowl, preferably in a refrigerator.
• Store the hung curd in the refrigerator until use.
• Adjust the amount of sugar to suit your sweet tooth.
• Powder the sugar using a blender. Do not use store-bought powdered sugar.
• Garnish Kesar Elaichi Shrikhand with your choice of nuts or dry fruits.
• Keep it chilled until you serve.

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