Karachi halwa

Karachi halwa

Type	Confection
Place of origin	Karachi (Sindh)
Serving temperature	Room temperature
Main ingredients	Starch, sugar and ghee
Ingredients generally used	Chilghoza, melon seeds, almonds
Variations	Many colors like orange, yellow, green and red

Karachi halwa (Urdu: کراچی حلوہ), or Bombay halwa, is a chewy, glossy, and translucent Pakistani and Indian confection consisting of cornstarch, sugar, ghee, and water, flavored with cardamom, melon seed and occasionally almonds. It has a jelly-like texture, unlike traditional soft halwas, and is known for its bright hues such as orange, green and yellow.

Karachi halwa is a specialty in Pakistan and India, especially during festivals like Eid, Diwali, and weddings. It has a long shelf life.

History

The name Karachi halwa is believed to have originated in Karachi before the partition of 1947 and was brought to Bombay from Karachi by halwais (sweet makers), after the partition.

As the dessert gained popularity in Bombay (now Mumbai), India, it also began to be known as Bombay halwa, Karachi halwa is the older original name. It gained considerable popularity in Mumbai, India, as Sindhi and Gujarati sweet-makers introduced it to a bigger market. Chandu Halwai, a well-known Indian sweet shop in Mumbai, was originally established in the year 1896 in Karachi, this shop is frequently credited with popularizing it. Krati writes in 2024 that; "Karachi halwa" is another renowned confection that was brought from Karachi, a city in Sindh province, as a direct result of migration brought on by the partition.

It's intriguing to trace the intricate origin of this halwa. It was created in various parts of Sindh (not exclusively in Karachi) centuries ago, as the Persian Empire expanded its influence in the region's cuisine. It may have direct influence from a halwa initially made in Turkey and called Lokum.

Comparable desserts

Turkish delight

Yokan is a jelly like sweet.

Despite their similar basic ingredients and looks, Turkish delight and Karachi halwa differ significantly in terms of ingredients, preparation methods, and texture. Cornstarch, sugar and ghee are the ingredients of Karachi halwa while Turkish delight is made using cornstarch, sugar, and water (not ghee). This is one reason for a lighter and softer texture of Turkish delight as compare to the glossy and firm chewy of Karachi halwa.

Nougat

Nougat can be another comparable confection due to similar ingredients of sugar, cornstarch and egg whites instead of ghee; this last ingredient is the reason that despite being chewy and soft nougat is not dense like Karachi halwa but light and airy.

Mochi

Mochi colored like Karachi halwa.

Block shape mochi without any food color added.

Mochi is made by glutinous rice, water and sugar (or some filling, optional). It is chewy, sticky and soft. While not strictly starch-based, the main ingredient, rice starch.

Yokan

Yokan is a jelly like sweet.

Yokan is a Japanese traditional sweet with a jelly-like texture, it is made from red bean paste and sugar instead of cornflour as in Karachi halwa but both are starch and sugar based jelly like confectionery and both have a relatively long shelf life compared to milk based sweets.

Ingredients

It is made of corn flour, water, clarified butter or ghee and sugar. Bombay halwa is usually coloured orange, red or green and flavoured with cardamom and ghee.

To get the proper texture and consistency, the main ingredients of Karachi halwa (cornstarch, sugar, and ghee) have certain proportions that are essential for attaining the desired texture and consistency in the final product. These proportions are normally balanced in such a way that the halwa is chewy, transparent, and not excessively sticky or oily. Usually these proportions are; corn flour 1 part, sugar 2 parts and ghee 0.5 to 1 part. It is important to note that these proportions are slightly adjustable to make the halwa sweeter or more chewy in texture or glossy in appearance.

Health

Because of the richer contents of fat and sugar the calories in 100 grams of halwa can reach 400 kcal. This estimate of the calories per 100 grams of halwa can be calculated by the fact that carbohydrates (sugar) provide 4 calories per gram, protein (nuts) provides 4 calories per gram, and fat (ghee) provides 9 calories per gram. There are very little fibers in Karachi halwa and those come from the nuts (if used). Protein contents are also very low. As it is a made of cornflour it is a gluten free dessert.

See also

• Halva