In a large bowl whisk corn flour and water to make a slurry without lumps. Set aside
Next heat a nonstick saucepan, add sugar and water to create simple syrup
Stir continuously until sugar dissolves completely
Now add corn slurry that we set aside. Mix well.
Add lemon juice, saffron and cardamom. Mix well
Add chopped almonds, cashew nuts and saffron
Continue to stir constantly until it thickens and condenses - 4 to 5 minutes
In a pre-greased baking dish, greased with melted butter, pour in the Halwa mixture
Garnish it with slivered/sliced almonds pressing them down into the halwa
Set it aside until it completely cools down, for 4 hours at room temperature
DO NOT REFRIGERATE to cool it down!
Once cool, invert the baking dish on a chopping board to remove Halwa from baking dish
Slice Bombay Karachi Halwa into squares of desired size
Flip the halwa pieces so that side with garnished almonds is on top
Transfer Bombay Karachi Halwa to serving tray.
Wallah! Your delicious Bombay Karachi Halwa is ready to be served!
Bon Appetit!