Sweet Corn Kheer for Rainy Days

The monsoon rains have finally arrived in Punjab. The weather is cool and the sky is grey. This is the perfect time to make something warm and sweet in your kitchen. Makki di kheer (corn pudding) is a seasonal favorite that tastes like home. It is easy to make and very satisfying.

Fresh ingredients from SHOAM's Freshe Cart

☘ 2 katori (cups) fresh sweet corn kernels

☘ 1 litre full-fat milk

☘ 1/2 katori (half cup) sugar

☘ 4-5 green cardamom pods, crushed

☘ A handful of chopped almonds and pistachios

Method

1. Grind half of the fresh corn kernels into a coarse paste. Keep the rest of the kernels whole to give the kheer a nice texture.

2. Pour the milk into a heavy-bottomed pan. Bring it to a boil over medium heat while stirring occasionally.

3. Add both the corn paste and the whole kernels to the boiling milk. Turn the heat to low.

4. Let the mixture simmer for about 20 to 25 minutes. Stir it often so it does not stick to the bottom. The milk should become thick and creamy.

5. Add the sugar and crushed cardamom. Cook for another five minutes until the sugar dissolves completely.

6. Turn off the heat and garnish with the chopped nuts. You can serve this dish warm or let it cool in the fridge.

Seasonal benefit

Our elders always say that eating corn during the monsoon is very good for health. It is believed to be light on the stomach when the air is damp and heavy. A warm bowl of this kheer brings comfort and energy during the humid rainy months.

We would love to hear from you. Do you have a special family secret for making this kheer? Please share your own version in the comments below!