Tuesday, 13 March 2012

Corn and Wheat Halwa

I have tried Sweet Corn halwa before but never posted it. This month when Kalyani gave us the combo of Corn and Wheat, this halwa was nowhere in my mind. I tried Cornmeal idlis but since it was made up of Wheat Rawa and not Whole wheat, it was not eligible for the entry ( I am so lazy in reading the whole announcement episode and then keep that stored in my memory ). I also tried whole wheat Cornmeal Adai, but it didn’t turn out good. It was Ok to taste and soggy to look at it..

Again, not again to skip the deadline.. I always  try to post the recipes made for any special announcement or Group on time but one or the other just gets skipped .. I should be better in my time management.. Anyways, I was going through all my bookmarked recipes again for getting on the idea of making something simple yet delicious. Collided with the Sweet corn halwa recipe by Tarla Dalal. Now, that’s some recipe I would lilke to try again. But since there was no wheat involved in it, I had to think of my own ways of preparing it. And here it is, the super tasty Wheat Corn halwa.. My way !!


Whole Wheat Halwa is my favourite since childhood. When everyone used to jump for Semolina Halwa, I asked Mum to cook this one for me. The sticky and rich taste of this Halwa never fails to tickle my memory and taste buds. With this combo recipe , I have tried to keep the original recipes intact together to produce a new flavour. It was sweet, creamy and refreshingly tasty. Got ready in no time, almost took 20 min for the whole process. 

Ingredients:
  • 1 1/2 cup Corn Kernels , thawed if using frozen 
  • 1/2 cup Wheat flour 
  • 2 tbsp Ghee
  • 1 can condensed milk 
  • A pinch of Nutmeg, grated 
  • A pinch of cardamom powder
  • Flaked Almonds and pistachios for garnishing. 


Method:
  • Wash the corn kernels and grind them coarsely. 
  • Heat 1 tbsp Ghee in a pan, pour the ground corn and roast on low-medium flame for 8-10 min. Keep stirring in between.
  • Meanwhile, heat remaining 1 tbsp of ghee in another pan and roast Whole wheat four in it. This will take almost 4-5 min on low flame. Turn off when the aroma starts peaking up. Be careful not to burn the flour, since it gets brown very quickly. Keep stirring to avoid burning. Keep aside when done.
  • Now, when the corn in the first pan is done, it will leave the sides on the pan. Lower the flame and mix the roasted flour with the corns mix. Give a very nice stir to combine everything well. It should come as a single lump of mass. 

  • When its all done, start pouring Condensed milk and keep stirring to avoid lumps. Keep the flame low. 
  • When its mixed properly, cook further for next 4-5 min stirring frequently in between. Just before turning off, mix pinch of cardamom powder and nutmeg. 
  • Serve hot, garnishing with pistachios and flaked almonds. 


Notes:
  • You can reduce the quantity of Condensed milk by 1/4th , mine was a bit too sweet for our taste. 
  • If you dont have condensed milk, use 1 cup milk and 1 cup Khoya.
  • When reheating the Halwa, add 1 or 2 tbsp of milk and mix well, then heat in Microwave for a min. And its ready again :)
  • Can be kept in Fridge for upto 5 days. 


   


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