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Corn Halwa

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Corn Halwa

  • Sweet
  • Medium




  • Corn kernels 200 gm (fresh makai/bhutta dana)
  • Milk 200 gm
  • Sugar 200 gm
  • Pure Ghee (clarified butter) 100 gm
  • Cardamom powder(elaichi powder) 1/4 tsp
  • Water 180 ml
  • Saffron 4-5 threads (optional)
  • Almonds/cashews 2 tbsp
  • Mawa/Khoya(milk solids) 100 gm


  1. Wash the Makai dana (corn).
  2. Drain and grind it coarsely using very little water and Keep aside.

For making Sugar Syrup

  1. Boil water, add sugar and cook on low heat for 10-15 minutes or till it is reduced to one string consistency.
  2. Soak saffron in 2 tbsp hot milk.
  3. Crumble mawa/khoya into fine granules.
  4. Soak Almonds/cashews in boiling water for 10 min.
  5. Cool, peel and slice them and keep side for garnishing.
  6. Heat ghee in thick-bottomed kadai/pan and add the Makai(corn) paste.
  7. Cook over low flame with constant stirring, until the Makai(corn) turns brown.
  8. Add sugar syrup and saffron milk.
  9. Add crumbled mawa/khoya/milk solids, cardamom powder and cook for 7-8 minutes stirring continuously till it dissolves.
  10. Corn Halwa is ready. Garnish with sliced almonds/cashews and serve hot.
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