Learn how to make Karachi Halwa| corn flour halwa| bombay halwa using Karupatti| palm jaggery, recipe with full video and step-by-step pictures. Diwali is around the corner and this time I have planned to post a few recipes using different varieties of sugar. Palm jaggery | Karupatti is widely used in Tamil Nadu and is much healthier than refined white sugar. For friends living in Singapore, you can use Gula melaka also instead of Karupatti. Gula melaka is the same as Nolen gur used in Bengali cuisine. I posted Corn flour halwa a few years back, and the same recipe I used for this, just replaced sugar with karupatti. Generally we add food colour to the cornflour halwa, but since we use karupatti| palm jaggery, it gives a natural color. So if you are looking for sweets without white sugar, try this dry fruit halwa. For this Karachi halwa with Karupatti, I added more nuts to make it taste like a dry fruits halwa. Check out my recipe for Kaju katli using Karupatti, which comes with a full video. Try out some quick and easy Diwali recipes from Jeyashris kitchen. While trying out this recipe using Karupatti, I learned much about sugar substitutes and how we can replace this in our traditional sweets. I will be sharing this in this post, do read the post carefully to learn more about the tips for making a perfect Karachi Halwa using Karupatti. If you want the traditional Tirunelveli style Godhumai halwa, please check out the detailed recipe of Godhumai halwa, an easy version of Godhumai halwa using wheat flour.
Mix 1/4 cup of Corn flour with 3/4 cup of water. Mix well without any lumps
In a pan add 3/4 cup of karupatti| palm jaggery, and 1/2 cup of water. Switch on the flame and let the palm jaggery melts.
Filter the impurities. Add the melted karupatti syrup back to the pan.
Add in the corn flour mixture. Mix well.
Switch on the flame and keep stirring this in a low flame. This will come into a whole mass in a few minutes. Add 2 tbsp ghee at regular intervals. Once it turns glossy, add in the 1/3 cup chopped nuts.
Mix well nicely. The halwa mixture leaves the sides and forms a thick glossy mass. Switch off and transfer to a greased plate. You can serve hot halwa as such also.
This time I wanted to make this karachi halwa into pieces. Let this sit for an hour. Cut them into squares or desired shapes.
You can store this karachi halwa for a week.
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