bombay karachi halwa

How to make Perfect Stretchy Halwai Style Bombay Karachi Halwa at home

This is an ultimate tutorial for making Bombay Karachi Halwa with its signature soft, chewy, and stretchy texture! This is a sweet made of simple ingredients but there is surely a technique to get the perfect texture! So, if you want to make Halwai style Karachi Halwa in your kitchen, you are in the right place!

How to make Perfect Stretchy Halwai Style Bombay Karachi Halwa at home-Watermelon Halwa

Difficulty:IntermediatePrep time: 15 minutesCook time:1 hour Total time:1 hour 15 minutesServings:10 pieces


Karachi Halwa is an extremely popular Indian sweet especially loved during major Indian festivals like Diwali. Unlike other types of Halwas, this Halwa has a unique gelatinous and stretchy texture that is achieved upon slowly cooking cornflour and sugar. It is also studded with nuts and covered in ghee that adds to its richness!
Here I made karachi halwa with fresh watermelon juice, with no artificial flavors or colors added! If you want to make plain Bombay Karachi Halwa the technique is the same! Lets make The Best Bombay Karachi Halwa together!



  1. Blend watermelon pieces and strain the juice. We need 2 cups of watermelon juice. If it is not 2 cups, make it up to 2 cups with water
  2. Add 1/2 cup water to the corn starch to make a lump free slurry
  3. Add 1 cup watermelon juice to a non-stick pot set on medium heat
  4. Add sugar and a pinch of salt
  5. Add lime juice and green cardamom powder (optional)
  6. Stir till all the sugar dissolves
  7. Reduce the heat of the pot to as low as possible and add the other cup of watermelon juice
  8. Add in the corn starch slurry through a strainer into the pot
  9. Start stirring on low heat
  10. It should take approximately an hour to make karachi halwa perfectly (refer to the video recipe to see all the stages of cooking)
  11. Add chopped nuts
  12. Once its done, pour the halwa into a flat bowl greased with ghee
  13. Let the halwa solidify at room temperature for 2-3 hrs


  • The ingredient measurements in the recipe are very important
  • Corn starch thickens in 5 min, but prolonged cooking of cornstarch in sugar is what gives this halwa its unique stretchy texture! This recipe takes almost an hour to cook and get the texture right
  • Use non stick pot to make this recipe, so that the corn starch does stick too much to the walls of the pot
  • Try not to reduce the amount of sugar, I tried doing this and the texture was more like thick jello.
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