Mix 1/4 cup of Corn flour with 3/4 cup of water.

Mix well without any lumps.

In a pan add 3/4 cup of karupatti| palm jaggery, and 1/2 cup of water.

Switch on the flame and let the palm jaggery melts.

Filter the impurities.

Add the melted karupatti syrup back to the pan.

Add in the corn flour mixture.

Mix well.

Switch on the flame and keep stirring this in a low flame.

This will come into a whole mass in few minutes.

Add 2 tblsp ghee in regular intervals.

Mix well nicely.

The entire halwa mixture will leave the sides and forms a thick glossy mass.

Switch off and transfer to a greased plate.

You can serve hot halwa as such also.

This time i wanted to make this karachi halwa into pieces.

Let this sit for an hour.

Cut them into squares or desired shapes.

You can store this karachi halwa for a week.