Mumbai Karachi Halwa

Instructions

• Heat a pan over medium high heat.
• Add melon seeds and dry roast for 2-3 minutes.
• When seeds begin to crackle, turn off the heat. Pour out the seeds into a bowl.
• Take sugar in a pan. Add water. Stir well and cook until all the sugar dissolves.
• Take corn flour in a bowl. Add water. Mix well. No lumps of corn flour should be formed.
• Corn flour paste is already.
• When sugar dissolves completely allow the syrup to simmer on medium heat for just 5 minutes.
• We don’t want single thread consistency syrup or thick syrup. Add lemon juice.
• Lemon juice prevents the crystallization of sugar syrup.
• Lower down the heat. Mix the corn flour paste well and add it to sugar syrup.
• Increase the heat to high. Stir the mixture continuously.
• Or the corn flour will settle at the bottom and may get burnt.
• Stir and cook until the mixture turns into nice translucent dough.
• Lower down the heat to medium high.
• At this point of time add 1 tbsp ghee at a time and stir until ghee dissolves into the mixture.
• Continue until all the ghee gets dissolves in the mixture.
• When all the ghee is mixed, add cardamom powder, melon seeds and orange food color. Food color is optional. Mix well.
• Cook for another 5 minutes.
• When the mixture begins to leave the sides of the pan, transfer it into a dish. Do not grease the dish with oil or ghee.
• Spread it evenly.
• Garnish with sliced almonds and pistachios.
• Let it cool down completely and cut it into pieces.
• Store it into an airtight container.
• It has shelf life of a week.