Cornmeal Coconut Halwa

It appears an Herculean task, when I am in quest of some ingredients (at the local, desi shops here) essential in Indian cooking. But, I should admit the fact that I have been introduced to many new foods and cooking ingredients in USA. There have been some pleasant additions in my pantry. Cornmeal is one of those permanent additions. I use Cornmeal in various preparations. Cornmeal halwa is a result of one of my experiments. It's inspiration is our good old Semolina/Sooji halwa.

Ingredients required :
Cornmeal - 1 cup
Sugar - 1 ½ cup
Grated Coconut - 1/4 cup
Water - 2 cups
Cardamom - 1/4 tsp
Ghee - 1 tbsp or more
Raisins and Cashew Nuts - 1/4 cup
Few Saffron Strands

Preparation:

Dry roast the cornmeal (as sooji) in a thick bottomed or nonstick pan. Set aside.

Heat water and sugar in a pan and let it boil till all the sugar melts. When it is boiling, add grated coconut, crushed cardamom powder and saffron strands. Lower the heat and add cornmeal. Then stir the mixture so that it is uniform through out without any lumps. Cook the mixture on low heat, stirring in between to avoid sticking, till it is done.

Take a small pan and heat the ghee till it melts. Toast the cashews and raisins in the ghee till cashews turn golden brown and the raisins turn plump. Add the cashews, raisins and the ghee to the cooked halwa.

Serve warm or cold.

Note:

Fresh or dry coconut can be added. I think dry coconut makes it more tastier though.

Use a nonstick pan to avoid any sticking.

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