Corn Flour Halwa is a very easy, simple and ready in minute’s halwa, compared to all the other halwa’s. Corn Halwa is prepared in many color by adding food color, like green, yellow, orange or red. Corn Flour Halwa has a glassy appearance, which melts in mouth with delicious taste and little crunchiness of Cashew nuts induced in the halwa. Let me share the recipe…
Taking it to Fiesta Friday #140 hosted by Angie@thenovicegarderner.
For more Diwali / Deepavali recipes, CLICK HERE and for more Dessert recipes, CLICK HERE.
Corn Flour Halwa / Bombay Halwa / Karachi Halwa
- Corn Flour – 1 cup
- Sugar – 1 ½ cup
- Water – 1 cup + 1 ½ cups
- Ghee / Clarified butter – 2 tbsp
- Cardamom powder – ½ tsp
- Cashew nuts – 15 nos (broken into pieces)
- Food Color (red) – ¼ tsp
Making of Corn Flour Halwa / Bombay Halwa / Karachi Halwa –
- Take corn flour and food color in a wide mouth bowl, pour 1 ½ cups of water, mix well, so that the corn flour dissolves well in water and make sure no lumps are formed.
- Meanwhile, take sugar in a heavy bottom pan or kadai, pour 1 cup of water, and mix well until the sugar dissolved.
- Cook in medium flame, until it thickens (not sugar syrup consistency, before reaching sugar syrup consistency).
- Pour the corn flour water, keep on stirring otherwise lumps would be formed.
- Cook in medium flame, meanwhile heat ghee/clarified butter in a kadai, add the cashew nuts and fry them until they turn golden brown in color.
- Pour the roasted cashew nuts and ghee to the corn flour, mix well, until it comes to the halwa consistency.
- Grease a tray with a tsp of ghee/clarified butter and transfer the halwa to the tray, spread it evenly with the backside of the spoon, sprinkle cardamom powder and let it rest for 10 mins.
- Now gently slice the halwa into equal shapes.
Serve hot or at room temperature.
Maida Cake or Maida Biscuit is one of the sweet snack found in all Tamil Nadu Bakeries. A very easy and simple deep fried snack which can be prepared in bulk and stored in an air-tight container for 2 weeks. It is most commonly prepared around Deepavali / Diwali in all south Indian families. Let me share the recipe…
Taking this to Fiesta Friday #140 hosted by Angie@thenovicegarderner.
For more Diwali / Deepavali recipes – CLICK HERE and more snacks recipes – Click here.
Maida Cake / Maida Biscuits
- Maida / All-purpose flour – 1 cup (1 cup = 200 ml)
- Melted Butter – 2 ½ tbsp
- Sugar – 1 ½ tbsp
- Milk – 3 tbsp
- Cooking soda – a pinch
- Cardamom powder – a pinch
- Salt – a pinch
- Oil for deep frying.
Making of Maida Cake / Maida Biscuits –
- Take maida/all-purpose flour, melted butter, sugar, milk, cooking soda, cardamom powder, and salt in a bowl.
- Mix them well with your hands, sprinkle little water and knead it to dough.
- Let the dough rest for 5 to 10 mins, so that the sugar would get melted.
- Meanwhile heat oil in a kadai. Take a small portion of the rolled out dough and roll it in between your palms (lengthwise).
- Chop them into small pieces and deep fry them in oil.
- Cook only in medium flame, so that it would be cooked well else it would be burnt and remain uncooked in the center.
- Drain the oil and remove them from fire.
- Bring it room temperature and store them in an air-tight container for 2 weeks.
Note: Measurement is very important in this recipe, if the butter gets increased it would be flaky and if it gets reduced it would be hard. Also if the sugar gets increased it would be burnt immediately, so take care of the measurements. Make sure only to sprinkle water when you knead the dough.