Sunday, 29 January 2017

Corn Halwa | Makai Ka Halwa

 INGREDIENTS
  • 1 cup partial crushed corn kernels
  • 1 cup ghee
  • 1 cup milk extract (khoya)
  • 1 cup raw milk
  • Few strands of saffron (Zaffran) dip in lukewarm milk
  • 1 tsp semolina (sujee or rawa)
  • Elaichi (Cardamom) powder
  • Half cup sugar (adjust according to your choice )
  • Jaifal powder 
METHOD

Heat ghee in a thick bottom pan. Add crushed corn and sautee for about 10 minutes when when ghee starts burning.

Add Sujee or rawa (semolina) and stir it with spatula until it changes the colour.

Add a cup of milk and keep stirring it for around five minutes and then add milk extract then mix it well. Keep cooking it until it leaves the sides of the pan and ghee comes out.

Now put half cup of sugar and mix it well, when it gets thicker, add  pinch of saffron and elaichi powder. Now cover the pan with lid until the fragrance of both zaffran and elaichi comes out.

Now Corn Halwa, Malai Halwa is ready to be served. Garnish it with almonds and chopped pistachio. Enjoy with your family or friends...!

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