Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup sugar
- 1 cup water
- 1 cup corn flour
- 1 cup ghee
- 1/4 tsp cardamom powder
- 1/4 cup chopped nuts (optional)
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Square or rectangular pan
- Parchment paper
Step-by-step instructions:
1. In a heavy-bottomed pan, roast the grated coconut on medium heat until it turns light brown. Remove from the pan and set aside.
2. In the same pan, add water and sugar. Cook until the sugar dissolves completely.
3. Add the roasted coconut to the sugar syrup and mix well.
4. In a separate bowl, mix corn flour with 1 cup of water until there are no lumps.
5. Add the corn flour mixture to the coconut-sugar mixture and stir continuously on medium heat.
6. Keep stirring until the mixture thickens and starts to leave the sides of the pan.
7. Add ghee and cardamom powder to the mixture and stir well.
8. Grease a square or rectangular pan with ghee and line it with parchment paper.
9. Pour the halwa mixture into the pan and spread it evenly.
10. Sprinkle chopped nuts on top (optional).
11. Let the halwa cool down completely and then cut it into desired shapes.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- You can use desiccated coconut instead of fresh grated coconut.
- You can use butter instead of ghee.
Variations:
- You can add food coloring to the halwa mixture to make it more colorful.
- You can add raisins or other dried fruits to the halwa mixture for added texture.
Tips and tricks:
- Keep stirring the halwa mixture continuously to avoid lumps.
- Use a heavy-bottomed pan to avoid burning the mixture.
- You can adjust the sugar quantity according to your taste.
Storage instructions:
Store the halwa in an airtight container at room temperature for up to 3-4 days.
Reheating instructions:
You can reheat the halwa in the microwave or on the stovetop.
Presentation ideas:
Serve the halwa on a plate or in a bowl.
Garnishes:
You can garnish the halwa with chopped nuts or dried fruits.
Pairings:
Serve the halwa with a cup of tea or coffee.
Suggested side dishes:
The halwa can be served as a dessert on its own.
Troubleshooting advice:
- If the halwa mixture is too thick, add more water and stir well.
- If the halwa mixture is too thin, add more corn flour and stir well.
Food safety advice:
- Make sure to cook the halwa mixture thoroughly to avoid any raw corn flour taste.
- Store the halwa in an airtight container to avoid any contamination.
Food history:
Karachi Halwa is a popular Indian sweet that originated in the city of Karachi, Pakistan. It is made with corn flour, sugar, and ghee.
Flavor profiles:
The Coconut Karachi Halwa has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the halwa as a dessert after a meal or as a snack with tea or coffee.
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Region: Pakistani