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.
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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.
Custard is my all-time favorite, I never knew how I did not post the Basic Custard recipe till now. Let me share here…
- Custard powder – 4 tbsp
- Milk – ½ litre
- Sugar – 3 tbsp
Custard powder getting mixed with milk (room temperature)
Custard mixture to the boiled milk
Milk getting thicken
Getting thicken and almost done
- Boil the milk and leave it in simmer for a while.
- Take a cup of milk, once its boiled, bring it to room temperature.
- Take the custard powder in a bowl, stir in a cup of milk (room temperature). Be sure no lumps are formed.
- Now pour in the custard milk to the boiling milk, little by little and keep on stirring (no lumps should be formed).
- Add in the sugar immediately, keep on stirring (no lumps should be formed).
- Remove from fire, once it starts thickening.
- Transfer it to a bowl and bring it to room temperature.
Store it in an air-tight container and refrigerate it, so that it stays fresh for a week.
Note: You can have it just like that or can have it with fruit as fruit dessert and Summer Fruit Trifle.
Payasam is one of the most important desserts all over TamilNadu, whatever the occasion may be its marriage, birthdays…, payasam is the must. I too love payasam and also I have shared many payasam recipes and now this time thought of trying out something different and found apples lying on the basket. Here born my Apple Payasam, I have never heard of this apple payasam, but thought of giving a try.
Apple payasam was delicious, the most important thing in this recipe is the flavor, the whole house was filled with a different fragrance (combination of apple, milk and clarified butter), my daughter entered the kitchen and was waiting near the dish to be cooked.
People give a try and on the other hand, it is a healthy dessert because of the nutrients of apple, milk, clarified butter and ghee. Kids would love this to core and so I could say it as “Kids – Friendly”. Taking this to Fiesta Friday #62 hosted by Angie. Let us move on to the recipe…
- Full fat milk – ¾ litre
- Sago / Javarisi / Tapioca pearls – 150 gm
- Apples – 1 ½ no
- Sugar – 5 tbsp
- Cinnamon powder – ½ tsp
- Clarified Butter – 1 tbsp
- Cashew nuts – 10 nos
- Pistachios – 10 nos
- Boil the milk in a heavy bottomed vessel.
- Wash and pressure-cook Sago/Javarisi/Tapioca pearls in water for three whistles.
- Peel, roughly chop the apples and blend them without any lumps with ½ cup of milk (room temperature). Keep it aside.
- Add in the boiled sago, sugar, cinnamon powder and apples mixture to the milk.
- Continue cooking in medium flame, let it thicken.
- Heat clarified butter/ghee in a tadka, add in the cashew nuts and roast them till they turn golden brown.
- Pour it to the milk and keep on stirring once in every 5 mins.
- Remove from fire, when it thickens.
Serve with chopped pistachios.
Note: You can serve it at room temperature or hot or chilled. It stays fresh for 12 hrs, after that refrigerate and re-heat before serving.