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:

1. Wash the corn kernels and grind them coarsely.
2. Heat 1 tbsp ghee in a pan, pour the ground corn and roast on low-medium flame for 8-10 minutes.
3. Keep stirring in between.
4. Meanwhile, heat remaining 1 tbsp of ghee in another pan and roast the entire wheat flour in it.
5. This will take almost 4-5 minutes on low flame.
6. Turn off when the aroma starts peaking up.
7. Be careful not to burn the flour, since it turns brown very quickly.
8. Keep stirring to avoid burning.
9. Keep it aside when done.
10. Now, when the corn in the first pan is done, it will leave the sides on the pan.
11. Lower the flame and mix the roasted flour with the corn mix.
12. Stir it properly to combine everything well.
13. It should form a single lump of mass.
14. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur