Corn Kheer

Corn Kheer or Pala Padiyum is milk based sweet made with corn puree. It is usually served with corn vada or makha garelu, although the kheer can be served as it is, as a sweet. Normally pala padiyum is made with rice or rice flour. 

Rice is soaked for at least half hour, ground to paste and then cooked in boiling milk. It is usually served with makha garelu. Now, let us have a quick glance at the recipe below:

Corn Kheer ~ Pala Padiyum

Total Time: 40 minutes
Preparation: 10 minutes
Cooking Time: 30 minutes

Ingredients:

3 Ears of Corn or 2 cups of Corn Kernels

3 cups of Milk

1 tbsp. Rice Flour (check note below)

2/3 cup Sugar

¼ tsp. Cardamom Seeds powdered

1 tbsp. Ghee or Butter (opt)

Few Raisins and Cashews (opt)

Preparation:

Ø      Scrape the kernels off the cob.

Ø      Take the kernels into a blender, with about ½ cup of milk and puree it.

Ø      Heat remaining 2 ½ cups of milk in a sauce pan. Bring it to a boil. It should take about 5 minutes.

Ø      Add the corn puree to the hot milk and stir well. Make sure no lumps are formed and bring it to a boil.

Ø      Reduce the heat to medium and let it simmer for about 15 minutes. Keep stirring in between.

Ø      Take some water and rice flour into a bowl and make a nice paste. Add this paste to the simmering corn milk. Stir immediately to avoid lump formation. Continue stirring and simmer for another 5-8 minutes until the milk thickens.

Ø      Add sugar, cardamom powder and mix. Cook for few minutes until sugar dissolves in the milk.

Ø      Turn of the heat and let the kheer cool.

Ø      If using raisins and cashews, heat a pan with ghee and roast the raisins and cashews until golden brown. Raisins will puff up. Transfer these to kheer.  I did not use raisins and cashews as I served it with vada.

Ø      Serve warm or cold.