Step 1
In a large mixing bowl, combine the gram flour, ginger-green chili paste, curd, sweet corn paste, sugar, and salt.
Step 2
Whisk the ingredients together, adding just enough water gradually to form a dense, thick dropping consistency batter.
Step 3
Just before assembling, sprinkle the cooking soda into the batter and gently fold it in to make the mixture light and airy.
Step 4
Heat 1 tsp of oil in a small non-stick pan over medium flame.
Step 5
Add the mustard seeds and let them crackle completely.
Step 6
Lower the flame and toss in the curry leaves, sesame seeds, and a pinch of asafoetida. Sauté continuously for a few seconds until the sesame seeds turn aromatic and lightly golden.
Step 7
Immediately pour this sizzling aromatic tadka directly over the prepared batter and mix thoroughly to evenly distribute the flavors.
Step 8
Preheat your oven to 180°C.
Step 9
Lightly grease an oven-safe baking tray or a square/rectangular cake tin with a few drops of oil.
Step 10
Pour the thick corn-handvo batter into the greased tray, smoothing out the top surface with a spatula.
Step 11
Place the tray into the preheated oven and bake at 180°C for 20 to 25 minutes.
Step 12
To check for doneness, insert a knife or toothpick into the center; it should come out clean and non-sticky.
Step 13
Remove the tray from the oven and let it cool slightly.
Step 14
Carefully unmold the baked handvo block onto a clean cutting board.
Step 15
Using a sharp knife, slice it cleanly into beautiful diamond or square burfi shapes.
Step 16
Arrange the savory burfis elegantly on a platter ,Top each piece with a couple of whole sweet corn kernels and vibrant pomegranate seeds. Serve alongside a fresh, zesty corn salad for a stunning presentation!
