Makki da Halwa

A Legacy of Seasons in a Bowl

In our home, the arrival of the monsoon is always welcomed by the comforting ritual of Makki da Halwa. For generations — from my grandmother to my mother, and now to me — this dish has been prepared at least twice every season. It is never just about satisfying a sweet tooth; it is about keeping a tradition alive.

The sweetness of jaggery or khandsari, the nourishment of fresh corn, and the warmth of milk and ghee come together in a preparation that truly reflects the season — simple, golden, and wholesome.

For my mother, it was important that her children and grandchildren grew up with these flavors, so that one day we too would carry this memory into our own kitchens. Each spoonful is more than food; it is love, care, and continuity passed down through generations. It reminds us that cooking doesn’t have to be complicated — with just a few ingredients, one can create something delicious, nourishing, and timeless.

Children love it, elders cherish it, and it always leaves behind a deep sense of comfort and joy — a true taste of the season.

Makki da Halwa

Yield: ~325 g

Ingredients

400 g                           fresh dehusked corn (bhutta) – after grating ~120 g (¾ cup)

40 g (¼ cup)                 ghee

1 ½ cups                      full cream milk

30 g (2 tbsp.)               jaggery / khandsari / bhura sugar

Method

1.Heat ghee in a heavy-bottomed kadhai over medium flame.

2.Add the grated corn and roast for 8–10 minutes, stirring continuously, until lightly golden and aromatic.

3.Pour in the milk and cook for 8–10 minutes, stirring continuously, until the milk reduces and the mixture thickens to a porridge-like consistency.

4.Lower the heat and add jaggery or khandsari. (Tip: dissolve it in 2–3 tbsp of warm milk or water before adding, to prevent crystallisation.)

5.Stir well and continue cooking until the sweetener melts completely and the halwa turns glossy.

6.Remove from heat, transfer to a serving bowl, and serve warm.

Variations (Optional Enhancements)

•Cardamom: Add a pinch of freshly ground cardamom while cooking for a delicate aroma.

•Saffron: Soak a few saffron strands in warm milk and stir in at step 4 for colour and flavour.

•Nuts: Garnish with slivers of almonds or cashews roasted in ghee.

•Coconut: Add a spoonful of freshly grated coconut along with the milk for richness.