Makka Sheera

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1   INGREDIENTS

• Corn cobs 4
• (separate the kernels from the cobs and measure 2 cups kernels)
• Ghee 1 cup
• Sugar 2 cups
• Cashewnuts 10
• Cardamom powder 1/2 tsp
• Raisins 1 tbsp
• Chironji (crushed) 1 tbsp

2   COOKING DIRECTIONS

1. Wash the kernels well and cook with enough water till tender.
2. Grind finely. Add the sugar to the paste and cook, stirring continuously on a low flame.
3. Add 1 cup ghee and cook till the sheera leaves the sides of the pan.
4. Add cardamom powder. Mix well.Fry chironji in ghee and add to sheera.
5. Add raisins also, reserving some. Flatten in a dish. Garnish with raisins.
6. Cut into squares and serve.

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