- Preeti Shridhar
Bhutte ka Halwa...Corn Halwa
I know ,I know, the brief was to submit three recipes from the Malwa region, but I couldn't resist sharing this amazing recipe.
Bhutte ka Halwa or Corn Halwa is a rich, creamy , decadent dessert that will always wow your guests.
It's not readily available in shops nor is served in restaurants. It's mainly made at home and is a recipe probably disappearing.
Choose very tender, milky corn. I feel fresh corn is best for this recipe. Have never tried with frozen corn. It does require some muscle power but the outcome is with the effort.
You can check other Halwas here
Corn Puree 2 cups
Raw Sugar 1/2 cup
Milk 1 1/2 cup
Cardamom Powder 1/2 tsp
Melted Ghee 1/4 cup + 1 tbsp
Pistachio 1 tbsp finely sliced
Wash and pat dry corn.
Hold it vertically and with a sharp knife, remove the kernels.
Grind them into a fine paste without adding any water.
Pass it through a mesh sieve to get smooth puree.
Measure the puree.
I used 4 corn, that gave me 2 cups of puree.
Heat a non stick pan, add ghee.
Pour the puree.
On a low to medium heat, cook it stirring all the time.
You will see it will soon start drying up and start releasing ghee.
Continue to stir and cook further till it gets a tinge of golden brown and the aroma spreads in your entire home.
This will take around 15-20 minutes.
Remove it from heat and let it cool for 5 minutes.
Now slowly add milk and keep on mixing till you get a homogeneous mixture.
Keep it back on flame and start cooking again, stirring all the time.
Keep on cooking it all the milk is absorbed.
Now add 1/4 cup sugar.
Mix well. Once sugar melts, taste and add more as per taste. I used 1/2 cup.
Mix in cardamom powder.
Now you have to flex your muscles.
Keep the flame medium .
Continue to stir on low medium heat till the halwa dries up and starts coming together. Will take 5-7 minutes.
Add a tbsp of ghee and cook further for a minute.
Remove from heat.
Garnish with finely chopped pistachio and serve warm.