Cornflour Halwa

 Ingredients:

1 cup corn flour (makki ka atta)

½ cup ghee (clarified butter)

1 cup sugar (adjust to taste)

2 cups water

½ tsp cardamom powder

Chopped nuts for garnish (e.g., almonds, pistachios)

Raisins (optional)

 

 

Method

In a large pan, heat the ghee over medium heat.

Once the ghee is melted, add the corn flour. Stir continuously to roast the flour for about 5-7 minutes, or until it turns a light golden color and you can smell a nutty aroma.

In a separate pot, combine the water and sugar. Bring to a boil until the sugar is fully dissolved, then remove from heat.

Slowly pour the sugar syrup into the roasted corn flour mixture while stirring continuously to avoid lumps. The mixture will bubble up, so be careful.

Continue to cook the mixture over medium heat, stirring frequently until it thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes.

Stir in the cardamom powder and mix well.

Transfer the halwa to a serving dish. Garnish with roasted chopped nuts and raisins.

Tips:

 

Adjust the consistency by adding more water or sugar syrup if the halwa is too thick.

 

You can add saffron strands soaked in warm milk for additional flavor and color.

 

Serve warm or at room temperature. Halwa can be stored in an airtight container in the refrigerator for a few days; reheat before serving.

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