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Corn Chundo (Halwa) Recipe

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This recipe for Corn Chundo (Halwa) is from A Love Affair with Shah Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 raw Corn Cobs, grated or grind corn kernels to fill 2 cups
2 tbsp Oil or Ghee
1/2 tsp Cumin seeds
1/4 tsp Asafoetida (Hing)
2 tsp Green Chilies finely chopped
1 tsp Ginger finely chopped
1 cup milk

Masala:
7- 8 Clovers
1 inch Cinnamon stick
5-6 black Peppers
1/2 tsp Cumin seeds
Salt to Taste
Directions:
Directions:
1. Grind masala into a powder.
2. Heat the Ghee and add cumin, hing, green chilies & ginger.
3. When Cumin seeds crackle, add the ground corn and cook on slow flame for 10 minutes.
4. Add ground masala & milk.
5. Cover with a lid and cook on slow flame for 12 to 15 minutes or till the corn is tender, while stirring frequently.
6. Consistency should be thick like halwa. Enjoy!
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The taste of makai chevdo is medium spicy with perfect balanced sweet and tangy taste. This is my mom’s recipe. I remember her making it during the monsoon when the corn is in season in India. Of course she added lot more spices. Can eat as brunch or light meal.

 

 

 

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