Bombay Lilo Halwa (Corn Flour Halwa)

Bombay halwa is a jelly-like chewy dessert prepared from corn flour, sugar, ghee, dry nuts and food coloring. It is a popular easy-to-make sweet recipe typically prepared during Indian festivals. This sweet has a longer shelf life than other Indian sweets. Using the food coloring in this recipe is optional. It is typically added to make it look more attractive. The corn flour should be mixed with water without any lumps - even consistency. It should also be continuously stirred while gradually adding the corn flour mixture to sugar syrup. Do not compromise on adding GHEE to the corn flour halwa recipe - you won't regret it!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 15 pieces

Ingredients:

• 1/2 cup corn flour/ corn starch
• 1 1/2 cups water
• 1 1/4 cups sugar
• 1 cup water for sugar
• 5 tablespoons ghee/ clarified butter
• 1 teaspoon lemon juice
• 2 tablespoons chopped pistachio (without skin)
• 1/4 cup cashew nuts and almonds sliced in half (without skin) 
• Few drops of orange color or color of your choice (optional)

Directions:

1. In a large mixing bowl, add the corn flour and 1 cup of water. Mix/ whisk well until no lumps remain.
2. Add 1/2 cup of water and mix well. Then, keep aside. 
3. In a large kadai or non stick pan, add the sugar and water. Allow the syrup to come to a boil. 
4. Pour the corn flour mixture into the boiling syrup. Stir continuously on medium-low heat.
5. Once the corn flour mixture starts to boil and thicken, immediately add a teaspoon of lemon juice.
6. Keep stirring until the mixtures thickens completely. Then, add a tablespoon of ghee and mix continuously until all the ghee is absorbed.
7. Add another tablespoon of ghee and continue to mix until the ghee turns glossy. The mixture will start turning transparent as it releases ghee along the sides. 
8. Add food coloring, sliced cashews, pistachio and almonds. (Save some almond, pistachio and cashew for garnishing as well)
9. Continue to mix until it starts to form as one big lump. Transfer to a tray and level the mixture. Sprinkle all saved nuts. Let it cool for an hour.
10. Finally, cut to a desired shape and serve.

Notes: 

1. Keep stirring continuously. Otherwise, lumps will form in the halwa.

2. Do not over cook as they turn rubbery and chewy. Under cooking will make the halwa taste raw and sticky.
3. Add ghee in regular intervals. Do not add at once.