Bhutte Ka Halwa - By Chef Reetu Uday Kugaji

A rich and delectable halwa, Bhutte Ka Halwa is made from fresh corn kernels pureed and slow-cooked in desi ghee. Sweetened with sugar and adorned with slivered nuts and raisins, it's delicately flavored with green cardamom powder and laced with silver leaf. This smooth and silky dessert is a festive delight!

Preparation Time: 10 minutes

Cooking Time: 25 to 30 minutes

Serves: 4

Ingredients:

- 4 Bhutta (corn on the cob), husk removed and discarded

- 1 cup corn kernels, pureed

- ¼ cup desi ghee

- 4 tbsp sugar (more or less as desired)

- 1 ½ cups water

- ½ tbsp slivered almonds

- ½ tbsp slivered pistachio nuts

- ½ tbsp raisins        

For Flavoring:

- ¼ tsp green cardamom powder

For Lacing:

- 1 small sheet silver leaf (chandi ka warq)        

For Garnish:

- ½ tbsp slivered almonds

- ½ tbsp slivered pistachio nuts

Method:

1. Shave the bhutta to obtain the kernels and blend them into a smooth purée.

2. In a heavy-bottomed kadhai, heat the desi ghee.

3. Once hot, add the corn purée and cook on high flame for 2 minutes, stirring continuously.

4. Lower the flame to medium heat and cook for an additional 15 minutes, stirring occasionally to prevent burning.

5. When ghee starts to ooze out, carefully add hot or lukewarm water. Cover initially to avoid spluttering, then open and stir until some water is absorbed.

6. Add sugar and green cardamom powder, mixing well until the sugar melts.

7. Allow the halwa to thicken until ghee is visibly oozing out.

8. Switch off the flame and serve hot in dessert bowls, laced with silver sheet and garnished with slivered almonds and pistachio nuts.

Chef Tips:

- You may add saffron strands for extra flavor.

- Avoid adding too many flavorings to maintain the delicate taste of bhutta.

- Milk can be substituted for water for a creamier texture.

- Grated khoya can be included for added richness, if desired.