Sweet Corn Kheer – A Creamy Pudding


  • One cup Corn Kernels
  • 4-5 cups milkkheer
  • 1 tbsp cardamom powder
  • 2 tbsp chopped almonds
  • A pinch of saffron threads, soaked in a little hot milk
  • 1 tbsp skinned pistachio nuts (chopped)
  • 1 tbsp raisins (optional)
  • 2-3 tbsp sugar or as desired
  • 2-3 tbsp desi ghee

 How To Make Sweet Corn  Kheer

  • Crush the corn kernels in a grinder into a smooth  paste
  • Roast the paste in desi ghee  till it becomes dry
  • Let it cool down and then again grind it.
  • In a heavy bottom pan boil the  milk. Stir often to ensure that milk does not burn in the bottom of the pan.
  • After milk comes to boil reduce the heat to medium and let it boil for about 10-12 minutes.
  • Slowly add the corn powder and bring it to a boil.
  • Simmer gently until the corn powder is mixed and there are no lumps.
  • Add  sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes
  • As kheer cools down it  will become thicker in texture.
  • Serve chilled or warm decorated with chopped almonds and raisins.

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