makki ka jhajhariya | bhutte ka halwa | how to make makki ka jhajhariya
Corn is a versatile ingredient. It can be used in sweet as well as salty dishes. Be it a starter, main course or dessert, corn always proved to be a diligent ingredient. Various dishes like different kinds of corn chaats, corn palak curry, corn soup or makki ka shorba, bhutte ki khees, etc can be prepared with corn. Above all these dishes, a very famous Rajasthani dish known as ‘Makki ka jhajhariya’ or makki ka halwa.
‘Makki ka jhajhariya’ is a dessert made with grated corn, sugar, milk and lots of clarified butter topped with lots of dry fruits….
This halwa comes under the ‘Lost recipes of Rajasthan’ which was was very popular in Rajasthan and was made during the rainy or monsoon season in order to strengthen the immunity of individuals against common seasonal diseases. During earlier times, when people were not used to of medicines, they used to eat ‘Makki ka jhajhariya’ to fight common viral diseases. It has a grainy texture and is a comfort food to eat. It has to be prepared on a simmer flame to relish its taste. If its not roasted on a simmer flame then the rawness of corn will interfere with the taste of the jhajhariya and will cause stomach ache.
Related halwa recipes:
(More corn recipes:
(CORNFLAKES PARANTHA ) Cornflakes Parantha….a crunchy, flaky treat
(CORN BHEL ) Corn Bhel
(CORN CHEESE SANDWICH )Cheese Corn Spinach sandwich
(MAKKI KA DHOKLA )Makki ka dhokla aur dal
(MAKKI KA SAAJA ) Makki ka Saaja– Rajasthani delicacy
(MOOLI PALAK KA DHOKLA) Mooli palak makki ka dhokla…
Total time of cooking: Around 65-70 minutes
Corn cobs/bhutte: 4-5 medium sized
Clarified butter/ghee: 3 cups
Milk: 2.5 cups
Sugar: 1 cup
Chopped almonds: 2 tbsp
Chopped cashews: 2 tbsp
Saffron strands: 5-6 nos.
1. Take the corn cobs and wipe them nicely. Grate the corn cobs with the help of grater. Grate finely. If the corn is not grated finely then just grind it in the grinder with just one pulse. Do not over grind in the mixer grinder, otherwise it will turn into a paste and the halwa will not have the grainy texture.
2. Take a non-stick wok. Heat 1/2 cup ghee in a wok and start roasting the grated corn in the wok on a simmer flame. In the beginning, roast with lesser amount of ghee. Slowly add little ghee and roast till it becomes light golden brown. Complete roasting will take around 30-35 minutes.
3. After complete roasting add milk, saffron strands and sugar to the wok. Stir it continuously until all the milk and sugar is absorbed by the grated corn. This process will take around 10-12 minutes.
4. After the milk is completely absorbed by the corn, start adding ghee to the wok. Add around 1 tbsp of ghee to the wok continuously at intervals. Add ghee and continuously stir it. Ghee should be added till the time the halwa should start leaving the sides of the pan as shown in the picture. At this stage the halwa/jhajhariya is ready. Garnish with almonds and cashews. The halwa should be in grainy texture. Serve hot.