Sweet Corn Payasam / Kheer Recipe

How to make Sweet Corn Payasam / Kheer

• Add sweetcorn to boiling water and cook it for 4 to 5 minutes.
• Grind this blanched sweetcorn to a paste, that is 90% done. Don’t make the paste too fine.
• Add 1 tsp. of ghee to pan and roast chironji seeds for a minute. Roasting them adds crunchy texture to the dish.
• Add another tsp. of ghee to a pan and add ground sweetcorn paste to it and saute for a couple of minutes till it turns aromatic and the raw smell goes. 
• In another pan, add milk (1 litre), boil it while stirring continuously to avoid burning.
• Add ground sweetcorn paste to milk, cook for 5 to 8 minutes. By this time, the sweetcorn should have mixed well with milk. Stir continuously. 
• Add Nestlé MILKMAID to give a creamy texture and a signature taste to the payasam.
• Cook it for 5 minutes and top it with some cardamom powder, roasted chironji seeds, roasted cashews and raisins. Enjoy this warm payasam on festive days or otherwise!