Easy Corn Flour Halwa Recipe – Cashew & Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Corn Flour Halwa Recipe – Cashew & Cardamom Indian Dessert

Hey everyone! If you’re craving something sweet, comforting, and seriously easy to make, you’ve come to the right place. This Corn Flour Halwa is a family favorite – I first made it when I was trying to impress my in-laws, and it was a huge hit! It’s a classic Indian dessert, but this microwave version cuts down on cooking time without sacrificing any of the delicious flavor. Let’s get started, shall we?

Why You’ll Love This Recipe

This halwa is perfect for when you need a quick sweet fix. It’s unbelievably simple, requiring minimal ingredients and effort. Plus, the combination of the delicate corn flour, crunchy cashews, and fragrant cardamom is just divine. It’s a guaranteed crowd-pleaser, and honestly, it feels like a warm hug in a bowl.

Ingredients

Here’s what you’ll need to whip up this delightful halwa:

• ?? cup corn flour (white starch)
• 1.5 cups sugar
• 2 cups water
• 1 pinch cardamom powder
• 5 cashews
• 2 teaspoons ghee
• ?? pinch food colour

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Corn Flour (White Starch) – Types & Uses

We’re using corn flour here, also known as cornstarch. It’s what gives the halwa its smooth, silky texture. Don’t confuse it with cornmeal, which is much coarser! About 125g of corn flour is equivalent to 1 cup.

Sugar – Regional Variations & Substitutions

I prefer using regular granulated sugar, but you can experiment with other types. Jaggery (gur) adds a lovely caramel flavor, though it will change the color. You could also try coconut sugar for a slightly healthier option.

Ghee – Clarified Butter & Its Importance in Indian Desserts

Ghee is essential in Indian cooking, especially for sweets. It adds a richness and aroma that you just can’t replicate with oil. If you’re new to ghee, it’s clarified butter – meaning the milk solids have been removed, leaving behind pure butterfat. About 15ml is equivalent to 1 teaspoon.

Cashews – Roasting & Flavor Profile

Cashews add a wonderful crunch and nutty flavor. Roasting them brings out their sweetness even more. Don’t skip this step!

Cardamom – The Queen of Spices & Its Aroma

Cardamom is known as the “Queen of Spices” for a reason. It has such a complex, floral aroma. Using freshly ground cardamom is best, but pre-ground works in a pinch.

Food Colour – Traditional vs. Modern Approaches

Traditionally, saffron was used to give halwa a beautiful golden hue. These days, a pinch of food colour is more common for convenience. I use a tiny bit of orange or yellow food colour, but feel free to skip it if you prefer a natural look.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, in a microwave-safe bowl, combine the corn flour, sugar, water, and food colour. Give it a good mix until everything is smooth and there are no lumps.
2. Now, microwave on high for 6 minutes. After 4 minutes, pause and stir really well. This is important to prevent sticking.
3. Continue microwaving for another 6 minutes, stirring every 2 minutes. The mixture will start to thicken and become glossy.
4. While the halwa is cooking, let’s do the cashews! In a separate microwave-safe bowl, heat the ghee. Add the cashews and microwave for 1 minute, stirring every 20 seconds until they turn golden brown. Watch them carefully – they burn easily!
5. Once the halwa is cooked, stir in the fried cashews and cardamom powder. The aroma will be incredible!
6. Pour the mixture into a greased plate or tray. Spread it out evenly.
7. Let it cool for about 30 minutes before cutting it into diamond-shaped pieces. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years to make this halwa perfect every time:

Achieving the Perfect Halwa Texture

The key is to cook the corn flour thoroughly. It should be smooth and glossy, not grainy.

Preventing Sticking & Burning

Stirring frequently is your best friend! Especially during the last few minutes of cooking.

Roasting Cashews to Perfection

Keep a close eye on the cashews while they’re roasting. They go from golden to burnt very quickly.

Adjusting Sweetness Levels

Feel free to adjust the amount of sugar to your liking. Start with 1.5 cups and add more if you prefer a sweeter halwa.

Microwave Power & Cooking Times

Microwave power varies, so you might need to adjust the cooking time slightly. Keep an eye on the halwa and cook until it reaches the desired consistency.

Variations

Want to switch things up? Here are a few ideas:

Vegan Corn Flour Halwa

Substitute the ghee with coconut oil or any other vegan butter alternative.

Gluten-Free Corn Flour Halwa (Naturally Gluten-Free!)

Good news! This recipe is naturally gluten-free. Just double-check that your corn flour is certified gluten-free if you have a severe allergy.

Spice Level – Adding a Hint of Saffron

My grandmother always added a pinch of saffron strands soaked in warm milk for a luxurious flavor and beautiful color.

Festival Adaptations – Diwali & Special Occasions

During Diwali, I like to add a sprinkle of edible silver leaf (varak) for a festive touch.

Nut-Free Corn Flour Halwa (Seed Alternatives)

If you have a nut allergy, you can skip the cashews or substitute them with sunflower seeds or pumpkin seeds.

Serving Suggestions

This halwa is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of yogurt. It’s perfect for a sweet ending to any meal.

Storage Instructions

Store the halwa in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week.

FAQs

What is the best type of corn flour to use for halwa?

Definitely use cornstarch (corn flour)! It gives the halwa that lovely smooth texture.

Can I make this halwa on the stovetop instead of in the microwave?

Yes, absolutely! Cook the halwa in a heavy-bottomed pan over medium heat, stirring constantly to prevent sticking. It will take a bit longer, around 20-25 minutes.

How can I prevent the halwa from becoming too sticky?

Stir frequently, especially during the last few minutes of cooking. Make sure the corn flour is fully cooked.

What if I don’t have ghee, can I use oil?

While ghee is preferred, you can use a neutral-flavored oil like vegetable or canola oil. It won’t have the same rich flavor, but it will still be tasty.

Can I add other nuts or dry fruits to this halwa?

Absolutely! Almonds, pistachios, and raisins would all be delicious additions.

How long does this halwa stay fresh?

It stays fresh at room temperature for up to 3 days, or in the refrigerator for up to a week.

Enjoy making this easy and delicious Corn Flour Halwa! Let me know how it turns out in the comments below. Happy cooking!