By Devi Poojari
September 4, 2023
Image Credit: Amrita Of Life
A sweet version of the savoury bhutte ka kees, the halwa makes the most of the season’s last corn produce in the most addictive, buttery form.
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2 whole sweet corn, grated 2 tablespoons ghee 1 teaspoon cardamom powder 2.5 tablespoons jaggery powder 7-8 cashews, broken 1 tablespoon desiccated coconut 2-3 saffron strands, soaked in water
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Heat the ghee in a kadhai and add the grated sweet corn and cook the mixture for 12-15 minutes, until all the moisture evaporates.
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Add the cardamom powder and stir until the ghee separates from the corn mixture.
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Add the jaggery powder, desiccated coconut and cashews to mix until the jaggery has dissolved completely.
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Add the saffron strands to the halwa and stir well. Serve hot.
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