Cook Out | Sardiyon ka halwa

Aditya Fatepuria, chef at Sattvam, a Bangalore-based sattvic restaurant, makes a rich 'halwa'

Ingredients

2 tbsp cornmeal

Half cup corn kernels

Half cup almonds

Half cup dry figs

100ml ghee (clarified butter)

200ml milk

50g khoya

100g jaggery

2 tbsp honey

A few strands of saffron

One by fourth tsp cardamom powder

50g gaund (edible gum)

4-5 pista (pistachio)

Method

Roughly grind the corn kernels, soak saffron and keep aside. Deep-fry gaund in 2 tbsp ghee and keep aside. Grind the soaked saffron into a paste. In a thick-bottom pan, add ghee, cornmeal, one cup of the corn kernels and the saffron paste and mix till it reaches a frothy consistency. Now add the almond paste and fig paste and cook for 5-10 minutes, then add milk and keep stirring till the mixture is thick and the ghee starts separating. Now add the khoya, jaggery and honey and stir for some time, mixing it well. Add slivers of almond and pista, cardamom powder, fried gaund and saffron. Serve hot with a drizzle of honey.

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