Maize Starch Halwa ( Maize Lapsi )

Kitchenware and Equipment used by Kitchen-e-India:

(1) Mixer/Grinder : 1
(2) Strainer ( with small holes ) : 1
(3) Bowl : 1
(4) Pan/Wok/Kadahi : 1
(5) Spatula : 1
(6) Large Deep plate : 1
(7) Bowl ( Large ) : 1
(8) Cup/ Bowl (small) : 1
(9) Spoon (Small) : 1

Ingredients used by Kitchen-e-India:

(1) Maize ( Raw and White) :  4 in number
(2) Milk : 1 litre
(3) Sugar :  6-7 tea spoons
(4) Cardamom powder : 1/2 tea spoon
(5) Raisins : 1/4th of a cup
(6) Water : 1 litre
(7) Ghee : 1 tea spoon

Method of Preparation by Kitchen-e-India:

(1) Take out corn seeds from Maize, wash it properly and grind them in mixer/grinder.
(2) Mix the grinded corn with water and strain it in bowl to remove the extra solid particles.
Note the strained water is very important as it contains the maize/corn starch.
(3) Keep the bowl in refrigerator for 6-8 hours.
(4) When you will take out the bowl from refigerator after 6-8 hours you will see a layer of starch settled at the bottom of the bowl. Slowly throw the water from top and let the starch be there in the bowl.
(5) The starch amount settled in bowl will depend on Maize quality. Approximately you will need 4 tea spoons of starch for one litre of Milk.
(6) Take 4 tea spoons of maize starch in half cup of milk and mix it well with a spoon.
(7) Heat the remaining milk in Kadahi/Wok/Pan until it is boiled and thereafter add the starch & milk mixture into it  as prepared in above step and keep stirring with the help of Spatula by keep the stove knob at low flame.
(8) Add sugar and keep stirring until the milk turns into a semi fluid and its hard to stir easily.
After that turn off your stove knob.
(9) Add raisins and cardamom powder into it and mix well with the help of Spatula.
(10) Grease the large plate with ghee and pour gently the milk/starch mixture prepared in above step on the plate.
(11) The Maize Starch Halwa is ready. Let it cool down or refrigerate it. Cut the Halwa into pieces and enjoy eating it.

Tips by Kitchen-e-India:

(1) The water mixed with grinded maize seed should be strained properly in the bowl so that it has no solid particle left.
(1) You can also make Potato starch Halwa in the same way. But Wash the potato properly after peeling it so that there are no soil particles, otherwise the Halwa won't be very smooth.
(2) You can also make the Halwa by using the seet corn starch but you won't get the quality and taste you get with the white maize corn.
(3) You can garnish Halwa with other dry fruits like almond, cashew, pista as well before serving.
(4) The starch amount settled in bowl will depend on Maize quality. Approximately you will need 4 tea spoons of starch for one litre of Milk. If the maize has very small corn seeds then use more of it in number.
(5) You can store halwa in refigerator for 2-3 weeks and eat it when required.
(6) You can store starch in refigerator for 3 days approx. and prepare Halwa whenever required.