Firstly, take 6 corn cobs, divide it into two parts and add it into hot water. boil it for 10 minutes till corn kernels become slightly soft.

Remove from water and cool down.

Now grate it using box grater. Or remove the kernels and coarsely grind into the grinder or use the food processor.

Heat the oil in a pan on medium heat. Add 1 tsp mustard seeds, 3 dry red chilli, 2 tbsp sesame seeds and pinch of hing. Saute it.

Now add 3-4 chopped green chilli and 1 tbsp ginger paste and saute it.

Then lower the flame, add ½ tsp turmeric powder and mix well.

Now add corn paste and salt. mix well.

Then add ½ cup water and mix well. Cover and cook chevda no low flame for 5 minutes or till water is absorb.

Now add 2 tbsp milk powder and mix well.

Then add 3 tbsp crushed peanuts, 3 tbsp boiled corn and ½ tsp cinnamon-cloves powder. Mix well.

Chevda is properly cooked and leaves sides of pan.

Then add garam masala, lemon juice, coriander leaves and grated coconut. Mix well.

Makai no chevdo is ready to serve.