When I was a kid, the only corn we knew about was bhutta, which was sold on the streets roasted over coal with a fan and then served with lemon and salt. However the past few years have seen the corn take so many shapes in number of dishes. We were introduced to corn flakes, which I still consider a perfect breakfast cereal. The American sweet corn is sold in so many different street shops with different top ups. We have seen corn soup in the past, so today let’s see another of the unique corn recipes. Corn Halwa can be made easily, give a great flavor and is perfect to be served in breakfast or as a dessert. I topped it up with some almond slivers and the dish looked absolutely awesome. Try it out with this Corn Halwa Recipe.
All you need is (serves 4)
- Frozen corn – 1 cup
- Desi ghee – 1 & 1/2 tbsp
- Sugar – 1/2 cup (use substitute as needed)
- Milk – 1 cup
- Dry coconut – 1/4 cup (grated)
- Kesar – 8 to 10 strands
- Dry fruit slivers for garnishing
Corn Halwa Recipe
- Preparation time: 15 min.
- Cooking time: 30 min.
- Soak kesar strands in 1 tsp milk. Keep aside.
- Grind the frozen corn with 2 tsp milk to make a granular paste.
- Heat desi ghee over medium heat in a pan and saute the corn paste until color changes to light brown.
- Add milk, sugar and kesar and stir till the ghee starts to leave the sides.
- Add grated coconut and mix well.
- Garnish with dry fruit slivers.
- Serve hot.