Makai Badam Halwa (Corn and Almond Pudding) - Chef Sumant Sharma

Translated as corn and almond pudding, It embodies the warmth of winter desserts in India. Drawing inspiration from nostalgic Anganwadi Kendra (courtyard shelter) meals (makai halwa), this blend of corn and almond not only satisfies childhood cravings but also packs high nutritional value. The culinary experience is heightened with elegant touches like winter pink guava cream, Texan black corn Cremieux, and a centered candied almond praline. Sweetened paste of mamra almond from Kashmir to enhance the beauty of dessert in form of golden flower on top to add a refreshing twist, a hint of lemon jel completes this delightful creation.

Ingredients:

For Makai Badam Halwa

- Peeled Whole Almonds - 200 gm

- Whole Milk - 300 gm

- Caster Sugar - 60 gm

- Nestle Condensed Milk - 50 gm

- Clarified Butter (Ghee) - 150 gm

- Corn Chocolate (Republica del Cacao 33% white chocolate with toasted corn) - 60 gm

- Saffron - 10 threads

For Feuilletine Crunch

- Feuilletine Crunch - 100 gm

- 64% Guayaquil Extra Bitter Chocolate - 100 gm

For Guava Creme

- Guava Purée - 600 gm

- Caster Sugar - 75 gm

- White Chocolate (Callebaut W2, 28%) - 100 gm

- Gold Gelatin Sheets (200 bloom)- 7 Nos.

- Soft Peak Whipped Cream - 250 gm

For Cold Set Guava Pulp

- Pink Guava Purée - 250 gm

- Caster Sugar - 50 gm

- Gold Gelatin Sheets (200 bloom) - 2.5 Nos.

For White Chocolate Glaze

- Water - 106 gm

- Caster Sugar - 213 gm

- Glucose - 213 gm

- Callebaut White Chocolate - 213 gm

- Condensed Milk - 142 gm

- Gold Gelatin Sheets (200 bloom) - 22 gm

- Water - 110 gm

- Yellow Chocolate-Soluble Powder Color - 2 gm

For Corn Mousse

- Whole Milk - 250 gm

- Caster Sugar - 75 gm

- Corn Chocolate (Republica del Cacao 33% white chocolate with toasted corn) - 100 gm

- Whipped Cream (Soft Peak) - 250 gm

- Gelatin Sheets (200 bloom) - 4   Nos.

- Cooked Popcorn - 50 gm

For Almond Praline

- Caster Sugar - 150 gm

- Water - 40 gm

- Toasted Whole Almonds - 400 gm

- Butter - 10 gm

- Canola Oil - 70 gm

For Almond Flower

- Almond Paste - 50 gm

- Fondant - 50 gm

Instructions:

For Makai Badam Halwa

1. Soak the almonds in milk overnight, then grind them into a fine paste.

2. Heat clarified butter in a thick-bottomed pan and add the almond paste. Cook until it turns brown.

3. Add the condensed milk and sugar to the mixture, then stir in the corn chocolate.

4. Once the halwa has cooked through, allow it to cool to room temperature. Store in the refrigerator or freezer.

For Feuilletine Crunch

1. Melt the chocolate to 45°C, then fold in the feuilletine crunch.

2. Roll the mixture between two parchment papers to a thickness of 2 mm and cut into 2-inch diameter circles.

For Guava Creme

1. Hydrate the gelatin in cold water for 10 minutes, then reserve it with the white chocolate.

2. Boil the guava purée with sugar and pour it over the white chocolate and gelatin. Emulsify with a hand blender until smooth.

3. Fold the whipped cream into the guava mixture and set aside.

For Cold Set Guava Pulp

1. Hydrate the gelatin in cold water for 10 minutes.

2. Boil the guava purée with sugar, add the hydrated gelatin, and mix well.

3. Pour into a lined pan to a thickness of 1 cm, freeze for 4 hours, and cut into 2-inch diameter circles.

For White Chocolate Glaze

1. Hydrate the gelatin in cold water for 10 minutes and reserve it with the white chocolate.

2. Boil water, sugar, and glucose until it reaches 105°C, then pour it over the white chocolate and gelatin. Stir in the condensed .

3. Divide the mixture into two parts, emulsify with a hand blender, and add yellow and black fat-soluble colors.

For Corn Mousse

1. Boil the milk with sugar and infuse with popcorn overnight.

2. Strain the milk, then reboil.

3. Hydrate the gelatin and mix it into the corn chocolate. Pour the hot milk over the mixture and emulsify.

4. Fold in whipped cream and fill into 1.5-inch semi-sphere molds.

For Almond Praline

1. Heat sugar and water until golden brown, then pour onto a silicone mat to cool.

2. Grind the caramelized sugar, almonds, butter, and oil into a fine paste.

For Almond Flower

1. Mix almond paste and fondant, then roll into a 2 mm thick sheet.

2. Cut flower shapes with a cutter and dry in a dehydrator for 2 hours.

For Assembling

1. Fill guava crème into molds and insert cold-set guava pulp discs. Freeze overnight and demold. Glaze with yellow glaze.

2. Fill corn mousse into semi-sphere molds (1-inch diameter), pipe almond praline into the mousse, level, and freeze. Demold and glaze with black glaze.

3. Warm 45 g of halwa and fill into the cavity of a plate. Place a feuilletine crunch disc on top, followed by guava crème and corn mousse. Top with the almond flower.

4. Garnish with mustard greens and serve.