Sweet corn payasam | sweet corn kheer, a delicious and creamy payasam made using sweet corn, milk, and jaggery. Makai kheer recipe with full video and step by step pictures.
A simple payasam or kheer made using sweet corn and jaggery. I have tasted this payasam in Singapore during one of our potlucks. One friend made sugar-based sweet corn payasam. When I saw a huge pack of frozen sweet corn in my freezer, I thought of trying this payasam.
You can make this payasam with fresh corn also. But frozen corn is easy to make as the boiling time will be saved. I wanted to make jaggery based payasam, you can also make a sugar version of the same.
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Sweet corn payasam
Sweet corn payasam
Delicious kheer made using sweet corn, milk, and jaggery
Servings 3 people
Ingredients
- 1 and 1/4 frozen sweet corn kernels
- ½ cup powdered jaggery
- 2.5 cups milk
- ¼ tsp cardamom powder
- 1 tsp ghee
- Few cashew nuts
Instructions
- Grind 1 cup of frozen corn into a fine paste.
- If needed add 1 tbsp of water, do not add more than that.
- If using fresh corn cook this first and then grind it into a paste.
- In a pan add ghee and add the cashew nuts.
- Roast till golden brown and keep it aside.
- In the same pan add the ground corn paste.
- Add ¼ cup of frozen corn kernels to this.
- Saute this in ghee for 3 minutes.
- Add the milk now.
- I used low-fat milk.
- Mix well and let this boil in medium flame for 10-12 minutes.
- Stir in between.
- Switch off the flame.
- Allow this to come to room temperature.
- I used organic powdered jaggery.
- So I added it as it is.
- If using normal jaggery, melt this using very little water and filter the syrup.
- Do not add it to the milk mixture when the milk is hot.
- It may get curdled, so it is always safe to add the jaggery once the milk comes to room temperature.
- Mix well after adding the jaggery.
- Do not switch on the flame.
- Add the roasted cashew nuts.
- Serve chilled
Video
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Notes
- Do not add the jaggery when the milk is hot.
- Instead of jaggery, you can add sugar, if adding sugar, you can add it when milk is hot.
- You can add condensed milk also to enhance the taste and reduce the sugar.
- Grind 1 cup of frozen corn into a fine paste.
- If needed add 1 tbsp of water, do not add more than that.
- If using fresh corn cook this first and then grind it into a paste.
- In a pan add ghee and add the cashew nuts.
- Roast till golden brown and keep it aside.
- In the same pan add the ground corn paste.
- Add ¼ cup of frozen corn kernels to this.
- Saute this in ghee for 3 minutes
- Add the milk now.
- I used low-fat milk.
- Mix well and let this boil in medium flame for 10-12 minutes.
- Stir in between.
- Switch off the flame.
- Allow this to come to room temperature.
- I used organic powdered jaggery.
- So I added it as it is.
- If using normal jaggery, melt this using very little water and filter the syrup.
- Do not add it to the milk mixture when the milk is hot.
- It may get curdled, so it is always safe to add the jaggery once the milk comes to room temperature.
- Mix well after adding the jaggery.
- Do not switch on the flame.
- Add the roasted cashew nuts.
- Serve chilled.
Notes:
- Do not add the jaggery when the milk is hot.
- Instead of jaggery, you can add sugar, if adding sugar, you can add it when milk is hot.
- You can add condensed milk also to enhance the taste and reduce the sugar.
