Channa Dal Aur Makai Ka Halwa/ Sheera ( Bengal Gram And Sweet Corn Halwa)

If you really want to enjoy your halwa, always have it pipping hot. On my way to lucknow, last year, I had this wonderful Channa aur Makai ka halwa in one of the roadside dhabas for breakfast. In Uttar Pradesh, Gughni and halwa is one of the traditional breakfast option. Gughni usually consists of dry spicy preparation of either bengal gram or dried peas or if it is winter season then green peas. Halwa is usually the sooji ka halwa or gajar ka halwa. Channa dal and Sweet corn halwa was a new experience. When I first tried cooking it at home, the initial preparations were exactly the same when I make Moong dal halwa…infact when I grinded the soaked channa dal and sweet corns and opened the jar, the sudden aromatic smell of cardamom with the lentils reminded me of moong dal halwa. Taste wise although it is quite rustic. You can add mawa instead of milk for a better taste.

photo of Channa dal corn halwa
photo of Channa dal corn halwa
photo of channa dal corn halwa
Makai ke dane (Sweet corns) – 1 cup
Channa dal (Split Bengal gram) – ½ cup
Milkmaid – 1 cup
Ghee – 8 tablespoons
Green cardamom – 2
Sugar – 1/2 cup
Chopped dry fruits for garnishing
Soak the channa dal and corns in lukewarm water for at least 3 hours. If you are using tinned corns then thaw them in lukewarm water.
Grind the channa dal, sweet corns along with green cardamom and little less than ½ cup of water. The paste should be little coarse.
Heat ghee in a pan on medium flame. Pour the grounded paste and mix. Sauté the mixture on low flame for about 15 mintues.
Once the mixture leaves the sides of the pan add milkmaid and sugar and mix again. Remember the milkmaid already has sugar so add sugar as per your taste. Increase the flame and sauté the mixture till the milkmaid is absorbed. Switch off the gas.
Add a tablespoon of ghee on top when it is still hot. Garnish with chopped dry fruits and serve hot.