Corn Halwa

I was brought up in Kerala and my hubby is from Tamil Nadu. So clashes with respect to language happen now and then.

One incident that comes to mind is the two of us teaching him the days of the week in Tamil.

  • Sunday   => Nyayaru (Me : Its Nyayar, not Nyayaru. Hubby : No, its not!)
  • Monday => Thingal (Mutual consent)
  • Tuesday => Chevvai (Me : Chovva, not Chevvai. Hubby : No, its not!)
  • Wednesday => Bhudan(Mutual consent)
  • Thursday => Vyazhan (Me : Its Vyazham. Hubby : Its not! )
Full fight broke out by then.
‘Vyazham’ : Me.
‘Vyazhan’ : Hubby.
‘Draagon’  : Kiddo said.

Not surprisingly, we are back to Sunday-Monday. Its easier on every one.

Talking about making life easy, here is an easy halwa recipe. From the time I saw the recipe for Makai Jajaria in Priya’s place, I have been planning to make it. I saw that there was an easier microwave version also of the recipe, so of course, as one to make life as easy as possible, I followed the MW recipe.


  • Sweet corn kernels         :      2
  • Milk                                       :      1 1/2 cup
  • Ghee                                      :      1 tbsp
  • Sugar                                     :      1/2 cup
  • Cardamom Powder         :      1/4 tsp
  • Pistachios                            :      for garnishing


  1. Grate sweet corn from the cobs and grind in the blender.
  2. In a microwave proof bowl, add two tbsp of ghee and the sweet corn and cook on high power for 3-4 minutes. Do not cover the bowl.
  3. Add milk and cook for 5 minutes. Mix.
  4. Add sugar and cook for another 3-6 minutes, till you get a semi solid mixture. Microwave power differs and you need to depend on the consistency of the halwa instead of the minutes given.
  5. Add cardamom, mix well, decorate with pistachios. Serve hot or cold.
  6. Serves 2-3.

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Confusing Corn

Things in life may not work out the way you want it to. Sometimes things you have been planning for a really long time, might blow up right into your face in a totally unexpected manner. What do you do then? You cry over it for sometime, accept it and face it, and do whatever needs to be done.

Like this Sweet Corn Stuffed buns here in the below picture.

I tried my best. I failed miserably. The buns didn’t rise, the filling was less, they were chewy. So I cried for sometime, then made some sandwiches with whole wheat bread and the sweet corn filling I had prepared.

So the bun recipe is in the ‘try again’ list, but these sandwiches really made up for the disappointment.

For this month’s Magic Mingle, the chosen ingredients were Corn and Whole Wheat. So after confusing myself with a hundred corn based recipes, I finally decided on baby corn pizza. But then I couldn’t get my hands on baby corn last week. Then I decided upon sprouted wheat and sweet corn salad. But then again, I didn’t have the patience to start the sprouts. Finally I chose the stuffed buns and then didn’t have any luck with it. I have never had much luck with baking bread! Anyway, there was a packet of whole wheat bread to help me get over my disappointment and to finish off the corn filling I had prepared.


  • Whole wheat bread           :        4 slices
  • Onions                                    :        1 small, chopped
  • Tomato Puree                     :        2 tbsp (or one small tomato pureed)
  • Corn                                        :        1 cup
  • Chaat Masala                       :        1/2 tsp
  • Chilli Powder                       :        1/2 tsp
  • Coriander Powder             :        1/2 tsp
  • Salt                                           :        as required
  • Oil                                             :        1-2 tsp


For the filling,

  1. Heat a tsp of oil and saute the onions till pink. Add the frozen/cooked corn, tomato puree and the powders. Cover and cook for 3-5 minutes, stirring in between.
  2. Check and adjust the seasonings. Make sandwiches using this as filling.

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