Corn Halwa (Makki Beer) Recipe – A Sweet Indian Delight
Corn Halwa, also known as Makki Beer, is a delicious, melt-in-your-mouth dessert made with the natural sweetness of corn and the richness of milk, ghee, and saffron. This Indian dessert offers a unique twist on the traditional halwa and is a perfect treat to serve on special occasions or after a simple weeknight meal. The mild flavor of sweet corn, combined with the creamy texture and aromatic spices, makes this dessert a must-try for anyone craving an easy yet indulgent treat.
Recipe Overview
- Cuisine: Indian
- Course: Dessert
- Diet: Vegetarian
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Servings: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Corn (Fresh or Frozen) | 2 cups |
| Milk | 1/2 cup |
| Sugar | 1/2 cup |
| Ghee | 4 tablespoons |
| Saffron Strands | A generous pinch |
| Cardamom Pods/Seeds | 2 |
| Cashew Nuts | 10 |
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 250-300 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fats | 14g |
| Fiber | 1g |
| Sugar | 18g |
Instructions
1. Prepare the Sweet Corn:
- Start by boiling or pressure cooking sweet corn with 2 tablespoons of water for about 2 whistles (if using a pressure cooker). If boiling, cook for about 5-7 minutes until tender. Once done, allow the corn to cool slightly.
- Once cooled, transfer the corn kernels into a blender or food processor and grind them into a coarse paste, adding a little water as needed to facilitate grinding.
2. Cooking the Halwa Base:
- Heat 2 tablespoons of ghee in a heavy-bottomed pan or skillet over medium heat. Add the prepared corn paste to the pan and sauté for about 5 minutes. Stir well as the mixture cooks, allowing it to change color to a golden shade, signaling that the corn is cooking properly.
3. Adding Milk and Flavorings:
- Now, pour in milk, sugar, saffron strands, and crushed cardamom. Stir the mixture well to combine all the ingredients.
- Continue cooking the corn halwa on a medium flame, stirring occasionally. As it cooks, the mixture will begin to thicken slightly. Allow it to cook for about 8-10 minutes.
4. Final Touches for Richness:
- Once the mixture has thickened a bit, add the remaining 2 tablespoons of ghee. Continue to cook, stirring constantly, until the ghee is absorbed and the halwa starts to leave the sides of the pan. This process should take an additional 6-8 minutes.
5. Preparing the Tadka (Tempering):
- In a small tadka pan or frying pan, heat the remaining ghee over medium heat. Add cashews and fry them until they turn slightly brown and crispy.
- Pour the fried cashews along with the ghee over the cooked corn halwa. Give it one final stir to incorporate the cashews and ghee into the halwa.
6. Serving the Corn Halwa:
- Once done, remove the corn halwa from the heat and transfer it to serving bowls.
- Serve Corn Halwa warm, garnished with the crispy cashews and saffron strands.
This delightful dish pairs beautifully with a simple meal of Palak Dal, Sev Tamatar Ki Sabzi, and Phulka for a wholesome, satisfying weekday meal. It’s a great way to round off your meal with something rich yet light on the palate.
Tips for the Perfect Corn Halwa
- Consistency: The consistency of Corn Halwa can be adjusted based on your preference. If you like it thicker, cook it for a little longer until it reaches the desired texture.
- Sweetness: Adjust the sugar quantity to suit your sweetness preference. If you prefer a less sweet version, you can reduce the sugar by a couple of tablespoons.
- Nuts: Cashews are a great choice for garnishing, but feel free to experiment with almonds or pistachios for a different texture and flavor.
Why You’ll Love Corn Halwa (Makki Beer)
This dish is a beautiful fusion of flavors that balances the natural sweetness of corn with the richness of ghee and milk. The infusion of saffron and cardamom adds a fragrant touch, while the crunchy cashews bring a delightful contrast to the smooth halwa. Whether you’re serving it on a festive occasion or as a comforting dessert to end a meal, Corn Halwa will undoubtedly be a crowd-pleaser.
Additional Notes:
This recipe is incredibly versatile and can be easily adapted for a vegan version by using coconut milk or almond milk in place of dairy milk. The richness of ghee, however, would need to be replaced with plant-based ghee or coconut oil for those seeking a fully plant-based dessert.
A Final Word on Corn Halwa
Corn Halwa (Makki Beer) is not just a dessert, but a comforting, heartwarming dish that evokes memories of traditional Indian kitchens. The simplicity of its ingredients belies the depth of flavor that it offers. Whether you’re making it for a family dinner or as a treat for guests, Corn Halwa is sure to create lasting impressions and satisfy everyone’s sweet tooth.
Happy cooking, and enjoy this delightful Indian dessert at your next meal!
