Bhutte ka halwa (Sweet corn fudge)

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Monsoon memories for me, are made of this fingerlicking bowl of bhutte ka halwa. While there are a lot of varieties of halwas that get made in the Indian households, this is a little uncommon. It is so delicious, I promise you’d not want to stop!  Okay, I know you’re counting calories too. But then a little indulgence once is in a while, is totally allowed.

My family is a family of foodies and how each one has a sweet tooth. So with corn cobs at home, this was the first thing that came to mind. 🙂

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Tell me that you’re already tempted to eat this, so just go make this and serve it with love to your family and see them enjoy this delicacy.
You can even make this a day before you have guests and keep it in the fridge after it cools. Just reheat with a little milk in the microwave or in the wok before serving the next day. 🙂
Getting done with even the dessert a day before is so much relieving, isn’t it?
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Now that the dish itself looks so festive and that beautiful kesariya rang, feels like it is meant to be a part of your coming “Ganesh Utsav”. Ganpati is all about good vibes, haapy hues and delish food, it’s the spirit that really matters.
So make this a part of your celebration too.  🙂

Now coming to the recipe, let me share what mom’s taught me.

Recipe :

Servings : 5-6

Ingredients :

4-5 corn cobs/ 1 kg corn cobs
200-250 gms ghee
200 gms sugar
800 ml full fat milk
few strands of saffron (soaked in a tsp of warm milk)
almond/pistachio silvers
handful of raisins

Method :

Grate the corn cobs and keep it aside. Take a wok, put 200 gms ghee and grated corn and start roasting on medium flame. Make sure you constantly keep stirring it so as not to let it stick at the bottom. Keep cooking till the mix leaves the sides of the wok and does not stick to the laddle. It’ll be a beautiful golden colour by now.
At this point add milk and stir. Cook it for another 7-8 minutes.Add remaining ghee.
Now add sugar and stir, cook till it leaves the sides.  Add soaked saffron and raisins. Give it a quick stir.
Garnish with almond and pistachio silvers. It’s all ready to savour. ❤

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Notes :

1. I took half american sweet corn and half desi corn. That gives it a perfect balance.
2. Take a heavy bottom wok.
3.  Do not overcook after adding milk as it’ll leave the halwa very dry, it should be moist and creamy in texture.

I hope you like it as much as i do. Do give it a try, will await your precious feedback.

Happy cooking. 🙂
xoxo

Besan Barfi

Holi!!!!!! ❤
With holi around the corner, who isn’t excited 😉 or scared for that matter!! 😛 Well I belong to the former category because I absolutely heart Holi. This happy festival of colours is a favourite, for it brings so much joy and let’s you be just yourself! Be it paani wali holi or sukhi gulaal wali hoil, i love it in every which form.
I guess Holi is that one festival which brings out the child in you so effortlessly because you want to be carefree and playful, also mean and mischievous! 😀

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Coming to talk of it, why do we love festivals a bit more?? Even if you don’t like playing with colours and you don’t have much fun with holi otherwise, the food sure you’re excited about! 😀 Okay, because honestly we love all of it but food most. And this besan barfi is sure thing at my place when holi is around! This is an heirloom recipe, dadi used to make and mummy has been making ever since.And that’s where my learning lessons come from. I hope I will do them justice 🙂

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So without a lot of delay, let me get to the recipe. Please do try and let me how it turns out for you.

Besan Barfi is an indian fudge like sweet, usually made with chickpea/gram flour and mawa/khoya (dreied whole milk). But this recipe doesn’t call for mawa.

Recipe :

Ingredients :
500 gms besan (Chickpea flour)
250 gms ghee (Clarified Butter) + more for frying
500 gms sugar
water for making sugar syrup
Lukewarm milk (just enough to knead the dough)
1/2 tsp elachi powder (Cardamom Powder)
Almond silvers and saffron threads (for garnishing)

Method :
Take a large bowl for kneading the dough. Take besan and about 50 gms ghee, crumble them. Now we’ll knead the dough with milk. Just remember that the consistency of the dough shouldn’t be too tight neither too sticky, just about like normal soft dough.
Now make small balls of the dough and flatten them with your palms.
Heat ghee in a wok for deep frying the flattened balls (we call them muthiya). Do not fry these till golden brown, just partially fry till golden yellow.
Now let these cool for 8-10 minutes. In a grinder, crush the fried muthiyas, no too fine nor too chunky. Remember to keep a semi coarse consistency.
Again take another wok and roast this crushed mix on medium flame for about 12-15 minutes. Add 200 gms ghee while roasting and roast till a nice golden brown colour is achieved. The house will have the aroma all over. 🙂

Sugar Syrup :
Take a large pan and make sugar syrup of one thread consistency.

Now add the roasted besan mix and cardamom powder to the sugar syrup and stir well. Let it cool for half an hour so that the mix absorbs the syrup well. Then grease a tray and evenly spread the fudge mix and sprinkle almond silvers and saffron threads on it. Now let it set. It takes 2-3 hours for the barfi to set. Cut into even sized square pieces and eat as many as you like. 😉

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Trust me it is worth all the efforts that go in! I call it “labour of love”. 🙂
So this holi try this delicious besan barfi and let your sweet tooth feast upon it.

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For more yumminess check out my dear friend Sonal Gupta’s super blog, http://simplyvegetarian777.com/ who has gotten another fellow bloggers to do a Holi collective! 🙂 I can assure you all the awesomeness and amazing recipes that will follow. Super happy to be a part of this festive collective!

Happy Holi guys! Have fun 😀
And those who get coloured despite a zillion efforts, “Bura na mano Holi hai’ 😉

Thank you for stopping by.
xoxo