Cornflour Halwa

 Happy Tamil New Year To U All & Ur Family               

After trying halwa with wheat flour and maida flour, i tried out halwa with corn flour...cornflour, is the starch of the corn grain..cornflour is also used as a thickening agent in soups and liquids. As the starch is heated by the liquid, the molecule chains unravel, allowing them to collide with other starch chains to form a mesh - thus slowing the movement of water molecules. This results in thickening of the liquid, be it soup, stock or other culinary liquids. Cornflour halwa tastes delicious also very quick to make out, its ressembles quite like maida halwa..

1cup Corn flour
2cups Sugar
3cups Water
1/4 cup Ghee r butter
2tsp Cardamom powder
2pinch Food colour
10nos Cashew nuts r almond nuts
1pinch Salt

Dry roast the cornflour in simmer for few seconds, take a heavy bottomed pan, mix together cornflour , sugar,salt n water everything nicely without any lumps .

Heat the pan with the corn flour mix (it will ressembles like water)n stir it continously, after a while u may notice that they will start cooking and a transparent layer will appear while u take out ur spatula..at this stage keep the flame in simmer, add the pinches of food colour n stir them continously..

After a while they turns completely as jelly as shown in picture, be alert coz it will happens really very fast, add cardamom powder, ghee to the cornflour jelly..after few minutes they will turn as a dough n get off from the bottom of the vessel..add the cashew nuts r almond nuts, if u r using cashew nuts fry them with little ghee before adding, for almond nuts chop them n add directly to the halwa..put off the stove, grease a plate n pour the halwa to the plate, let them cool for atleast one hour.

Cut them into small pieces...Delicious Corn flour halwa is ready to serve...Can keep in fridge for 3 days...