Sweet Corn Kheer Recipe | How To Make Makai Kheer Recipe
Sweet Corn Kheer Recipe with step by step photos – easy recipe of kheer made with fresh corn or makai.
This is a simple kheer recipe that is made with grinding corn kernels and then cooking them with milk. You can make the kheer thin or thick as you prefer. Simple, easy and flavorful.
Whenever you have some extra corn at home then you can use them in a variety of ways like add them in salads, make a spicy corn chaat snack or add them to soups or make a corn pulao or make this kheer recipe. Generally we like to roast the corn cobs and spice them with salt, red chilli power and lemon juice. In india we get desi corn as well as american sweet corn. For this recipe you can use any variety of corn. I have used sweet corn.
Recipe Type Veg.
Ingredients: (measuring cup used, 1 cup = 250 ml)
- 1 corn cob or 1 cup corn kernels/makai
- 2 tbsp milk for grinding corn kernels
- 2 cups milk
- ½ tsp cardamom powder or 4 to 5 cardamoms, crushed to a powder in mortar-pestle
- ½ tbsp ghee
- 3 to 4 tbsp sugar or add as per taste
- 1 tbsp unsalted pistachios or cashews or blanched almonds, sliced
- 15 to 16 saffron strands dissolved in 1 tbsp warm milk
- a few sliced unsalted pistachios for garnishing
Procedure:
- remove the corn kernels from 1 corn cob. remove them carefully with a knife. you will need 1 cup corn kernels. take the corn kernels in a grinder or blender jar.
- add 2 tbsp milk and grind to a semi fine paste.
- heat ½ tbsp ghee in a pan.
- add the ground corn paste. stir well and saute for 4 to 5 minutes on a low to medium flame.
- then add 2 cups milk. stir and mix the milk very well with the sauteed corn paste.
- in a small bowl, 1 tbsp warm milk + 15 to 16 saffron strands. stir and keep aside.
- simmer the kheer mixture for 7 to 8 minutes on a low to medium flame. do stir at intervals so that the bottom of the kheer does not scorch or burn.
- add 3 to 4 tbsp sugar or as per taste.
- simmer for some more minutes (3 to 4 minutes) till the kheer thickens a bit. then add ½ tsp cardamom powder and 1 tbsp pistachios (sliced). you can also add chopped cashews or sliced blanched almonds instead of pistachios.
- mix very well. switch off the flame. if any milk solids are stuck at the sides of the pan, then scrape them and add to the milk.
- serve corn kheer hot or warm. garnish with some sliced pistachios while serving. you can even refrigerate the kheer once it comes to a room temperature. do note that on cooling the kheer will thicken.
Enjoy!