Sweet corn payasam recipe | Sweet corn kheer

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.

Also check out

• Green peas kheer
• Potato halwa
• Paneer payasam
• Orange kheer

Sweet corn payasam

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5 from 1 vote

Sweet corn payasam

Delicious kheer made using sweet corn, milk, and jaggery

Course Dessert, Sweet

Cuisine Indian

Keyword dessert, sweets

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Author Jeyashri suresh

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

1. Do not add the jaggery when the milk is hot.
2.  Instead of jaggery, you can add sugar, if adding sugar, you can add it when milk is hot.
3.  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:

1. Do not add the jaggery when the milk is hot.
2. Instead of jaggery, you can add sugar, if adding sugar, you can add it when milk is hot.
3. You can add condensed milk also to enhance the taste and reduce the sugar.