Corn Chiwdaa a is a savoury snack or say a sweetmeat prepared using cornflakes. Come Diwali, and you will find festival preparations in full swing in Indian households. Cleaning the entire house is then followed by preparing a variety of sweet as well as savoury sweetmeats.
Apart from the other snacks, chiwdaa too is surely prepared for this festival. This is one such snack which can be prepared otherwise as a snack too and nowadays is readily available in shops throughout the year. But the quality and deliciousness of the homemade chiwdaa is always a notch higher than the store bought one.
Chiwdaa is made in many different ways, but commonly flattened rice or corn flakes are used in the preparation. Here I have prepared a cornflakes chiwdaa which is slightly sweet in taste which doubles up as a wonderful tea time snack too.
For some more sweetmeats for Dipawali, do take a look at the following recipes too…
- Lasun Shev
- Pohyaacha Chiwda
- Jowar Chakli
- Bhaajani Chakli
- Besan Laadoo
- Kanik Laadoo
Prep Time : 20 min
Cooking Time : 5 min
Yields : 12 cups Chiwdaa
Cup Used : 200 ml
- 4 cups Dried Cornflakes
- 3/4 cups Raw Peanuts
- 3/4 cup Cashewnuts
- 1/4 cup Roasted Bengal Gram (Putaanyachi Daal/Daahala)
- 4 sprigs Curry Leaves
- 1/2 tsp Turmeric Powder
- 2 tsp Red Chilli Powder… To be adjusted as per preference
- 1/8 tsp Asafoetida
- 4 tsp Powdered Sugar
- Salt To Taste
- As Required Oil For Frying
For The Tempering :
- 1/4 cup Oil
- 1 tsp Mustard Seeds
- 2 tsp Fennel Seeds
- To make Corn Chiwdaa, heat a kadhai and add sufficient oil for frying the cornflakes.
- When the oil heats up well, place about 1/3 rd cup cornflakes in a sieve having fine mesh and immerse it in the hot oil.
- The cornflakes will start puffing up immediately. Use a slotted spoon to shuffle them lightly in the sieve during frying.
- This process takes hardly 1/2 a minute or even less. Immediately drain and transfer the fried cornflakes onto an absorbent paper.
- Repeat these steps till all the cornflakes are fried.
- Next, using the same sieve fry the curry leaves, cashewnuts and peanuts individually and set aside.
- Heat a pan for tempering and add the oil to it. Add the mustard seeds and as soon as they splutter add the fennel seeds and roasted Bengal gram. Saute for a few seconds and switch off the heat.
- Add the asafoetida and all the spice powder, mix and immediately add the fried, peanuts, cashews, curry leaves and cornflakes. Toss and add the powdered sugar and salt and give it a good toss.
- Cool and store in an airtight container.
- Serve this delicious Corn Chiwdaa during Diwali or in general as a snack during tea time!