Tag Archives: ghee recipe

Corn Flour Halwa / Bombay Halwa / Karachi Halwa

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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 Halwa / Bombay Halwa / Karachi Halwa

Ingredients:

  • 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 –

Preparation:

  • 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.

Mysore Pak Recipe / Soft Mysore pak recipe / Nei Mysore pak recipe – Diwali special recipe

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Mysore pak is one of my all-time favorite for almost 12 years. The first time my love born towards MYSORE PAK was due to my mother-in-law, as she use to get me mysore pak from a shop – “Velayudha Nadar Sweet Stall” from Sivakasi (my hubby’s hometown). No words for its taste, it melts in mouth like anything. I thought preparing Mysore pak is a toughest job, but recently when I saw few of my fellow bloggers posting Mysore pak recipe, I too wanted to try it.

Finally today I tried it and the result was a heavenly mysore pak in my first attempt. It took just 20 minutes prepare. Happy I made a new and my favorite sweet this Diwali. It was very easy to make and I bet everyone could make it. Let us move on to the recipe…

Do check out my other Diwali snacks (sweets and savories) in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/.

Mysore Pak

Mysore Pak

Ingredients:

  • Besan / Bengal gram flour – 1 ½ cups
  • Sugar – 1 ½ cups
  • Ghee / Clarified Butter – 1 ½ cups
  • Water – ¼ cup + 2 tbsp.

Preparation:

  • Sieve the besan / bengal gram flour and keep it aside.
  • Roast besan flour with a tsp of ghee/clarified butter, until the raw smell goes off (be careful it should not be burnt).
  • Take 1 cup of ghee/clarified butter in a bowl, add in the roasted besan little by little and mix it well with the ghee/clarified butter (Be sure no lumps should be formed). Keep it aside, until the sugar syrup is ready.
  • Grease a tray with ghee and keep it aside/
  • In a non-stick vessel, take sugar and water, let it boil, stir once in a while and wait until it reaches one string consistency.
  • Pour in the ghee + besan flour mixture, start stirring and keep in medium flame.
  • Keep on stirring continuously, else lumps would be formed.
  • When the mixture begins to thicken, pour in ½ cup of ghee/clarified butter, little by little along the sides and continue stirring.
  • Stir until it starts leaving the sides of the vessel and comes to the rolling consistency.
  • Transfer the mysore pak to the greased tray and level it with a spoon.
  • Leave aside for 10 mins, let it get set, cut it to diamond or square or rectangle shape as you wish.
  • Take it out after 20 mins and store it in an air-tight container.

Yummy Mysore Pak is ready.

Note: Pour in the ghee + besan flour mixture only after you get one string consistency in sugar syrup, also at the final stage besan flour should come to rolling consistency. These two stages are very important else the mysore pak will become hard. Cook in low flame, once you add the mysore pak + Ghee/Clarified butter mixture.

Aval Kesari recipe / Poha Kesari recipe / How to make Aval Kesari at home – Krishna Jayanthi recipes

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Aval Kesari is one of my long time wait dish, yesterday was planning to try out kesari and so thought to try it with aval. This was my first attempt with Aval Kesari, it was delicious and was finished in minutes, as kids on vacation. Usually Kesari is my favorite, as my grandma prepares it for my birthday as it would be the first food on my mouth. The texture was lovely, it melts in the mouth and was too attractive not only of the color but the glassy appearance made the dish look rich compared to Rava/Semolina or Semiya/Vermicelli.

CLICK HERE for more Krishna Jayanthi / Gokulastami / Janmastami recipes.

A perfect dish for Navratri, as an offering and later served for friends and family. Not only for Navratri, but also an easy and can be made in minutes for guests. Let us move on to the recipe…

Do check out my other Kesari recipe in this link: https://madraasi.com/recipes/breakfast-dinner/.

Ingredients:

  • Aval / Poha / Beaten Rice – 1 ½ cup
  • Sugar – 1 cup
  • Clarified butter / Ghee – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Water – 3 cups
  • Food Color (Orange) – ¼ tsp

Preparation:

  • Dry roast aval/poha/beaten rice in a kadai with a tsp of ghee/clarified butter.
  • Heat 3 cups of water in a kadai, bring it to boil.
  • Meanwhile, grind the roasted aval/poha/beaten rice to a fine powder.
  • Add the powdered aval/poha/beaten rice to the boiling water along with the food color, keep in low flame and keep on stirring else lumps will be formed.
  • Keep on stirring for few min, until the poha is cooked and thickens, drizzle a tbsp of ghee/clarified butter along the sides of the thickening poha.
  • Add in the sugar and continue stirring, until it the poha starts leaving the sides of the kadai.
  • Heat the leftover ghee/clarified butter in a kadhai, add in the cashew nuts, and roast until starts turning golden brown.
  • Add in the raisins and roast until it doubles in size.
  • Stir it well and keep on stirring until the kesari comes to the rolling consistency.
  • Transfer it to a bowl.

Serve hot. This goes well for breakfast, tea-time snack and also as a festive recipe.

Note: Bring the kadai to low flame, when you start adding the powdered poha/aval/beaten rice and keep on stirring else it would be formed as lumps.