Sweet Corn & Rice Pudding

9 ingredients
4 steps

Ingredients

  • 1 cup Fresh yellow sweet corn off the cob
  • 3/4 cup Arborio rice
  • 1/3 cup muscovado sugar or jaggery (gud)
  • 5-6 pod cardamom, seeds crushed
  • 3 cups whole or 2% milk
  • 10-12 strands of saffron
  • 2 tablespoons melted ghee
  • 2 tablespoons cashew nuts broken
  • 2 tablespoons Raisins

Directions

  1. 1
    Wash the arborio rice well, combine with the shucked corn and 2 cups of the milk & cook in a heavy bottom pan till the rice is well cooked and mushy. (you may alternatively pressure cook it)
  2. 2
    Warm the extra cup of milk. Remove 1/4 cup of this and dissolve the strands of saffron. Add back into the milk & set aside.
  3. 3
    Add the sugar/jaggery and the cardamom powder to the rice & corn mixture and combine till the sugar melts. Adding the extra saffron infused milk, Continue cooking the pudding on a low flame, till it thickens.
  4. 4
    In a separate skillet, heat the ghee and fry the cashew nuts & raisins till golden brown. Stir into the pudding & serve warm or cold as per your preference.

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