Karachi Halwa

  • 12 Jan - 18 Jan, 2019
  • Mag The Weekly
  • Cookery


· Water

· 500 g caster sugar

· 115 g arrowroot

· 3-5 drops yellow food coloring

· 2 teaspoon lime juice

· Ghee, as required

· 60g almonds

· 30 pistachios


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.