Sweet corn kheer
Main Ingredient: Sweet Corn and milk Cuisine: Hyderabadi Level of cooking: medium
Servings 3
Calories 375kcal
Ingredients
- 1 cup sweet corn
- 500 ml Full cream milk
- 1/2 cup Sugar to taste
- 1 tablespoon Ghee
- 2-3 tablespoon chopped dry fruits as per your choice
- 2 green cardamom pods (elaichi)
- A few strands of saffron
- 1 tablespoon almonds
- 1 tablespoon pistachios
Instructions
Preparation:
- Wash the sweet corns carefully.
- Grate or blend the sweet corns into a fine paste/pulp/cream.
- Place milk on flame for boiling.
- soak the saffron strands in 1 tablespoon hot milk.
- Soak the almonds and pistachio in a bowl of hot water for around 15 minutes. Drain the water and peel the skin of soaked almonds. Slice the peeled almonds and set aside.
- Crush the cardamom seeds to a fine powder using a mortar and pestle.
Method:
- Heat ghee in a Heavy bottom pan and allow it to melt.
- Add sweet corn paste/puree in a pan and cook on low-medium flame.
- Keep stirring continuously.
- When there is a change in colour and ghee starts separating from the paste.
- Reduce the flame and add the milk. Mix well. Once it comes to a boil, reduce the flame and let this simmer till the quantity of milk is reduced to almost half.
- Within 10 minutes, when kheer gets thick in consistency and is ready.
- Add the sugar and mix it well.
- Now add saffron strands and mix it well.
- Finally, add the sliced almonds and pistachio. Mix well and cook for another minute.
- Turn off the flame.
- Sweet corn kheer is now ready to be served warm or chilled.
Video
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