I bet that makki atte ka halwa is really a new factor for you personally. Everyone knows the evergreen makki ke atte ki roti from Punjab that is best enjoyed with Sarson ka saag .
But, creating a halwa from makki ka atta is exactly what we attempted lately so we were surprised at the flavour. Don’t worry, it doesn't cause you to regret your choice. Rather, you'll enjoy a little bit of different taste compared to conventional Sooji halwa or Moong dal halwa .
I'd state that its taste is very much like Moong dal halwa but nonetheless different with regard to comparison.
Makki Atte Ka Halwa Recipe In Words
Prep time: 5 min
Prepare time: 20 min
Total time: 25 min
Yield: 1 bowl of Maki Atte ka Halwa (Serves 4 people)
- 250 gm Makki Ka Atta (Maize Flour)
- 100gm Sugar
- 3/4 Cup (Our 1 Cup = 240 ML) Desi Ghee/Pure Ghee
- 10 Sliced Almonds
- 15-20 Raisins
- 1 Teaspoon Buchanania Lanzan Seeds (Chirongi in Hindi)
- 1/2 Cup (Our 1 Cup = 240 ML) Dry Grated Coconut
- 1-1/2 Cup (Our 1 Cup = 240 ML) Water
Roasting Makki Flour
- Add Desi Ghee inside a pan. Turn On the stove on medium flame and allow it to melt.
- Once Ghee is within melted condition, add Makki flour. Roast until it turns golden brown colored. Keep stirring to prevent burns.
- Keep your stove on medium flame. Makki flour will take a moment to roast. In the meantime, we are able to prepare our sugar syrup.
Making Sugar Syrup Chashni
- Add water and Sugar in another pan. Prepare on medium flame until Sugar dissolves completely in water.
- Once done, Turn off the stove and sugar syrup aside.
- Normally, we test Chashni around the parameters of a couple of string consistency. Here, within the situation of creating halwa, there's no requirement for making Chashni with any one of individuals consistency. The necessity here is just a sweet warm water that may easily gel with roasted flour.
Mixing Chashni with Makki Flour
- Your Makki flour should have began altering its color to golden brown right now.
- Once it attains golden brown color, add Almonds, Raisins and Chirongi .
- Turn the stove to low flame. Add grated Coconut. Mix well again.
- Add Sugar syrup (Chashni ) and blend well.
- Keep your stove on low flame and on stirring to prevent protuberances. Prepare until water evaporates and also the halwa will get thick.
- After a couple of minutes on low flame, you will find that water has almost disappeared and Halwa has separated itself from oil. Oil would show on the circumference of Halwa. It's now prepared to serve. Turn off the stove.
Storage and Serving
- Garnish it with Sliced Almonds and Grated Coconut before serving.
- Halwa is better enjoyed when it's hot.
- You are able to store it in refrigerator and we'd counsel you to eat it within 3-4 days.
- You should use Microwave heating to re-heat the refrigerated Halwa before serving.
- The suggested method for re-heating would be to re-heat utilizing a pan and gas stove. Microwave helps in heating once we have pointed out in above step, but because per our experience, it just gets hotter the meals around the surface and also you would have the coldness while eating the Halwa. It's your choice.
Note: You can include Sugar according to your taste.
Maybe you have attempted Karari Makki Methi Ki poori. Not&...Try and you'll never return for your normal poori.
Makki Atte Ka Halwa tastes quite much like Moong Dal Halwa