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Cook Time 1 hour
Ingredients Method

Ingredients
  

  • 1 cup ghee
  • 1 tablespoon finely chopped green chilies more or less as per desired level of heat
  • 1/2 teaspoon asafoetida/hing a little extra than what usual recipes call for
  • 2 cups grated desi while makai
  • 2 cups milk
  • 1/2 teaspoon turmeric powder optional (Dano would be offered to Thakorji, so Lakhi Baa did not add turmeric)
  • 1/2 - 1 tbsp garam masala / kalo or black masala
  • 1 teaspoon black pepper powder
  • salt to taste
  • sugar to taste desi makai tends to be little sweet so add the sugar after tasting
  • lemon juice to balance the sweetness

Method
 

  1. In hot kadai, add 3/4 cup ghee, green chilies and hing.
  2. Add grated corn and cook it really well until ghee releases from the sides. Cook the corn on low flame, do not rush this step. It will take time and proper roasting will ensure better texture of the Dano.
  3. Once that happens, add the milk, salt and cook while constantly stirring until the milk reduces to 80%.
  4. At this point, add garam masala, and a little more ghee. Once the ghee releases from the milk reduced mixture, dano is cooked. For the final step, add black pepper powder, little sugar, add the final bit of ghee and mix well. Turn off heat.
  5. Round out the flavors by garnishing with lemon juice.
  6. The final product should be spicy, but rich in taste because of ghee and milk, with just a hint of added sweetness that is more balancing than overpowering.
  7. Serve Dano in a bowl alongside warm gulab jamuns, add a final drizzle of ghee, dig deep to it’s soft core, lifting all the ghee settled at the bottom, and feel the overlapping, well-blended creamy, spicy flavors as they glide over your tongue, linger, and make way to your soul.