Ingredients:
• 1.5 cup – Corn Kernels, thawed if using frozen
• 1/2 cup – Wheat flour
• 2 tbsp – Ghee
• 1 can – condensed Milk
• A pinch of Nutmeg, grated
• A pinch of Cardamom powder
• Flaked Almonds and Pistachios for garnishing.
Method:
- Wash the corn kernels and grind them coarsely.
- Heat 1 tbsp ghee in a pan, pour the ground corn and roast on low-medium flame for 8-10 minutes.
- Keep stirring in between.
- Meanwhile, heat remaining 1 tbsp of ghee in another pan and roast the entire wheat flour in it.
- This will take almost 4-5 minutes on low flame.
- Turn off when the aroma starts peaking up.
- Be careful not to burn the flour, since it turns brown very quickly.
- Keep stirring to avoid burning.
- Keep it aside when done.
- Now, when the corn in the first pan is done, it will leave the sides on the pan.
- Lower the flame and mix the roasted flour with the corn mix.
- Stir it properly to combine everything well.
- It should form a single lump of mass.
- Recipe courtesy: UK Rasoi
Recipe courtesy of Nupur