Corn Flour / Karachi Halwa

          Back again from Hibernation ! Mainly due to my son's persuasion; he is really much concerned that my access to the computer may get into a state of oblivion as I have got relieved from my profession and with the mobile in the palms,all errands are executed.Real thanks to him.

      Only after trying this Halwa for Saraswathi Pooja, could I find out that it is one of the easy and quick desserts, yet a very tasty one! Honestly speaking, compelled to try this sweet as my better half got a big pack of corn flour, when requested to buy a little for soup.

              

Corn Flour Halwa

Ingredients :

Corn Flour      0.5 cup
Sugar             1 cup
Ghee              5 tbsp
Cardamom powder, Nuts, Yellow or Red Colour, lime juice

Method :

1. Mix 1 cup of water with the corn flour using a whisker without any lumps.


2. Add 2 cups of water to sugar and boil it on medium flame, stirring in 
    between  till a single string consistency is reached.

3. Add a tsp. of lime juice to the sugar syrup to avoid crystallization; add the          food colour. I added only Turmeric Powder as I always avoid chemicals.No          need to panic about the Turmeric. I can vouch that the aroma of the                  Turmeric  powder is completely lost.

4. Keep on stirring on medium flame. The mixture becomes translucent and            also starts thickening. Add the Ghee slowly. When the mixture starts leaving      the sides of the vessel, preferably, a non stick or a thick bottomed Kadai,          add cardamom powder and the chopped nuts. Transfer to a greased tray and      cut into desired shapes. 

Asoka Halwa

            Asoka Halwa of Tanjore origin , fast and easy to make with the common ingredients, gives us a change from the regular Halwas.

Asoka Halwa

Ingredients :

Pasiparuppu / Moong Dhal    1/2 cup.
Ghee     1/2 cup.
Sugar    1 1/2 cups.
Wheat flour   3 tbsp.
Cashew  10

Method  :

1. Heat a Kadai and dry roast the Moong Dhal till an aroma comes, taking care that it just starts turning red but does not become black. If even 1 grain becomes black, the colour and aroma of the Halwa may be lost.

2. Add 1 1/2 cups of water and rest for 15 mins. to save fuel and time. Then pressure cook for 4 whistles.

3. Heat 1/4 cup Ghee, add the nuts, later the Wheat Flour and sauté till it starts turning red.

4. Open the cooker, mash the Dhal and add sugar. Mix well. Add the roasted flour, mix well, add the remaining Ghee and stir constantly on a medium or low flame till the Halwa consistency is reached. The Tasty Halwa is ready.


The nuts can be roasted, kept aside and added in the end for a perfect presentation.

Note :

If the flame is high or medium, any dish can be made fast but a lot of care has to be taken to stir constantly, that the dish does not stick to the vessel or gets burnt. It is better to use a cooker or any thick bottomed Kadai or non stick Kadai.

If the flame is low, the dish is safe but takes time.