Barish de din te Makki di Kheer

Monsoon in Punjab is finally here. When it rains like this, something warm and sweet is needed. Fresh corn is everywhere right now, so let's make the famous Makki di Kheer today. Ithe di vibe hi alag hai when you eat this while watching the rain.

Ingredients

You will need 2 katori fresh grated makki, 1 litre full cream doodh, half katori cheeni, a handful of chopped badam and kaju, and 1 chammach elaichi powder for that lovely local aroma.

Preparation

1. Grate the fresh corn cobs carefully to get a creamy texture and keep it aside.

2. Put the milk to boil in a heavy bottom kadhai and let it reduce slightly on medium heat.

3. Add the grated corn to the boiling milk and cook on a slow flame. Keep stirring so it does not stick to the bottom.

4. Once the corn feels soft and the kheer starts looking thick, mix in the sugar and your dry fruits.

5. Simmer everything for another five minutes until it gets that perfect creamy consistency and then turn off the gas.

Seasonal benefit

During these rainy days, fresh corn is considered very gut-friendly and light by our elders. Dadi-ma always said that eating seasonal makki gives you good energy when it is damp and humid outside. It is the best way to enjoy local produce. Share your ghar ka version in the comments below!