I may not find some of the mundane stuff used in our day-to-day Indian cooking like a bunch of curry leaves or a dry coconut shell , where I live. But, I should admit the fact that I have been introduced to many new foods and cooking ingredients in America. There have been some pleasant additions in my pantry. Cornmeal is one of those permanent additions.
I use Cornmeal in various preparations. Cornmeal halwa is a result of one of my experiments. It’s inspiration is our good old Semolina/Sooji halwa.
Ingredients required :
Cornmeal – 1 cup
Sugar – 1 ½ cup
Grated Coconut – 1/4 cup
Water – 2 cups
Cardamom – 2 pods
Ghee – 1 tbsp
Raisins and Cashew Nuts – 1/4 cup
Few Saffron Strands
If you like, you can add more sugar and ghee.
Preparation:
Dry roast the cornmeal (as sooji) in a thick bottomed or nonstick pan. Set aside.
Take water, sugar and coconut in the pan and let it boil till all the sugar melts. When it starts to boil, add crushed cardamom powder and saffron strands.
Lower the heat and add cornmeal. Then stir the mixture so that it is uniform through out without any lumps. Cook the mixture on low heat, stirring in between to avoid sticking till it is done.
Take a small pan and heat the ghee till it melts. Toast the cashews and raisins individually in the ghee. Toast the cashews till they turn brown and remove them with a slotted spoon. Again add raisins to the ghee and toast them. Turn off the stove when the raisins turn plump. Add the cashews, raisins and the ghee to the cooked halwa. Serve warm.
