Sweet Corn Kheer

Wash the sweet corns thoroughly. Grate the sweet corns to get the pulp (cream).

Take the ghee in a pan and allow it to melt. Add the sweet corn pulp (cream) in a pan and cook on a low-medium flame. Keep stirring it constantly. Once there is a change in color and the ghee starts separating from the pulp (cream), take it off the flame.

Now place the milk to boil, chop the almonds and cashews into small pieces. Peel and ground the cardamom to make the powder, then add 1 tbsp of milk in saffron and keep it aside.

When the milk starts boiling, reduce the flame and mix the roasted sweet corn pulp (cream) into it. Stir the milk after every 2-3 minutes nicely. (The milk should not stick to the bottom of the wok.)

Now add the chopped dry fruits and saffron into the milk and keep stirring at regular intervals. Within 12-14 minutes, the kheer will get thick in consistency. Add the sugar and cardamom powder into the kheer and let it cook for 1-2 more minutes.

The kheer is now ready! Turn off the flame and pour it in a bowl.

Garnish with finely chopped dry fruits and serve.