Sweet Corn Kheer - Poornima Porchelvan
Jaggery - ¾ cup
Full cream milk - 1 cup
Coconut milk - 1 cup
Cardamom - 1 tsp
Raisins - 10 pices
Cashew nut - 10 to 15 pieces (broken)
Coconut pieces - 1 tbsp (cut into small pieces)
Ghee - 1 to 2 tbspDirections:
Place the sweet corn kernels in a microwave safe bowl adding very little water and cook for 3 minutes. Allow to cool, grind and filter; keep aside.
(Filter the grounded sweet corn using a strainer if you don't want corn skin in the payasam)
Roast the cashews, raisins and coconut pieces one by one separately using ghee in a pan and keep aside (reserve some for garnishing).
Mix jaggery and little water in a pan. Boil till the jaggery melts and filter to remove impurities if any.
Heat ghee in a pan; add the sweet corn puree and saute for nearly 5 minutes in a medium flame.
Then add filtered jaggery and continue to stir till the mixture slightly thickens.
Add the full cream milk; mix and allow to cook in a low flame for another 10 minutes.
Finally add the coconut milk and cardamom powder; allow to cook for a minute.
And add the fried coconut pieces, cashews and raisins.
Garnish with cashews before serving.
Serve hot or cold to suit your taste (both tastes good).
Ingredients:
Sweet corn kernels fresh / frozen - 1 cupJaggery - ¾ cup
Full cream milk - 1 cup
Coconut milk - 1 cup
Cardamom - 1 tsp
Raisins - 10 pices
Cashew nut - 10 to 15 pieces (broken)
Coconut pieces - 1 tbsp (cut into small pieces)
Ghee - 1 to 2 tbspDirections:
Place the sweet corn kernels in a microwave safe bowl adding very little water and cook for 3 minutes. Allow to cool, grind and filter; keep aside.
(Filter the grounded sweet corn using a strainer if you don't want corn skin in the payasam)
Roast the cashews, raisins and coconut pieces one by one separately using ghee in a pan and keep aside (reserve some for garnishing).
Mix jaggery and little water in a pan. Boil till the jaggery melts and filter to remove impurities if any.
Heat ghee in a pan; add the sweet corn puree and saute for nearly 5 minutes in a medium flame.
Then add filtered jaggery and continue to stir till the mixture slightly thickens.
Add the full cream milk; mix and allow to cook in a low flame for another 10 minutes.
Finally add the coconut milk and cardamom powder; allow to cook for a minute.
And add the fried coconut pieces, cashews and raisins.
Garnish with cashews before serving.
Serve hot or cold to suit your taste (both tastes good).
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