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.
Recently I had this custard pudding in a restaurant, as a custard lover, I love this Custard pudding to the core. Not only me, also my kids liked it. Thought of preparing custard pudding at home, it was too good and delicious – a perfect dessert after a heavy meals or biryani. Also a very good source for making kids consume milk and fruits. Let me share the recipe…
- Marie Biscuits – 30 nos
- Custard – 2 cups
- Fruits (Apple, Banana) – each 2 nos
- Take a bowl, start layering them with biscuits, break few biscuits and fill them in the gaps (sides).
- Peel and finely chop the fruits, add it to the custard and mix well.
- Pour the custard over the layered biscuits, leave it for 15 mins.
- Refrigerate for 15 to 30 mins.
Serve chilled. You can also serve them at room temperature by topping with vanilla flavored ice cream or fresh cream or caramelized Fruits.
For other dessert recipes, CLICK HERE and for home made Custard recipe Click here.
Qubani Ka Meetha is a traditional and authentic dessert of Hyderabadi cuisine. This is prepared with the dried apricots and they are most probably served in all the festivals in Hyderabad, most commonly on weddings.
A very simple, easy and delicious dish but consumes time in the preparation. Let me share the recipe…
Taking this to Fiesta Friday #127 hosted by angie-thenovicegarderner.
Qubani Ka Meetha
- Dried Apricots – 20 nos
- Sugar – 7 to 8 tbsp
- Badam/Almonds – 6 nos
- Lemon juice – 1 tsp
Dried apricots getting soaked
To the mashing consistency
with lemon juice, getting thicken
Qubani Ka Meetha
- Soak dried apricots in 4 to 5 cups of water (it should sink) for almost 10 hrs or overnight.
- Remove the seeds from the apricots, roughly chop them small pieces.
- Boil those chopped apricots in the soaked water for almost 30 mins or until the apricots comes to mashing consistency.
- Add in the sugar, give a stir and cook in low flame for 5 mins.
- Pour in the lemon juice, give a stir and cook in low flame for 5 mins or until it thickens or comes to a syrup consistency.
- Transfer to a bowl, garnish with thinly sliced badam/almonds.
Serve warm or chilled with sliced badam/almonds or with rabdi.
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