Last Updated on November 24, 2021 by Chef Mireille
Sikkim is a landlocked state in Northeast India, bordered by Nepal, Tibet and the Indian state of West Bengal in the south. Nestled in the Himalayas, it has a diverse climate with sub-tropical temperatures in the South and regular snowfall in the North. Their hot springs are known for their medicinal value.
Sikkim’s economy is based in its farming of ingredients like oranges, corn, wheat, millet, tea and cardamom. Sikkim is India’s largest producer of cardamom. The southern region is known for their tea plantations. The capital of Sikkim, Gangtok is a popular hill station, a name given by the British for high altitude summer retreats from the hot lowlands.
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| Gangtok |
Kangchenjunga, located in Sikkim, is the third largest mountain peak in the world.
Sikkim is the least populous state in India, with a majority Nepali population. Most of their cuisine is rooted in Nepal and/or Tibet.
Ingredients for Nepali Corn Pudding
- fresh corn
- ghee
- milk
- green cardamom pods
- sugar
- sliced almonds
- raisins
How to Make Sweet Corn Pudding
- Slice the corn and squeeze all of the juices.
- Simmer corn with it’s juices until thickened.
- Add milk and cardamom and cook another 5 minutes.
- Add sugar, almonds and raisins and cook another 5 minutes.
It is on the thin side when eaten immediately.
However, I think it’s preferable after it has been chilled and is a little thicker.
Sweet Corn Pudding
Ingredients
Instructions
- Using a mortar and pestle, grind cardamom seeds to a powder.
- Slice the corn into a bowl, so that you retain all of the liquid.
- With your hands, squeeze the corn kernels so that as much liquid is possible is extracted.
- In a saucepan, heat ghee. Add corn and all of its juices.
- Cook until the juices have evaporated, about 5 minutes.
- Add milk and cardamom.
- Bring to a boil. Reduce to a simmer and cook until the corn is tender and liquid is reduced by half.
- Add sugar, almonds and raisins and cook another 5 minutes.
- Serve warm or chilled.
Nutrition
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Wow that surely looks so sinful Mir..wondering how I never came across this recipe..sounds so good..:)
delicious pudding!! those cute corn kernels popping up are looking very nice!!
Mir does'nt it sound like a sweet version of Bhutte ki Khees…it looks nice and really tempting!..admire you for your search!
I can happily have a bowl of this delectable corn pudding as dessert rite now for my dinner, such a beautiful dish.
Never heard of corn kheer before. It looks very appetizing. Have to try it. Mir, grinding a few of the kernels to a paste may help thicken the kheer without altering the taste.
Very yummy and new recipe. Shall surely try this vegetable based sweet
What a rich and silky corn based dessert. Looks yumm!!
Very rich pudding. I would reduce the ghee in this pudding.
Pudding looks rich and yummy. To me, as long as it has corn in it, I don't care what consistency it has. I love corn no matter how it is served; cold, warm, thin or thick consistency .
Corn pudding sounds interesting and inviting,wish to have it…
Looks like a Indianized humita!!!! Love the flavors!!! 🙂
This so new to me! Looks so delish!
wow thats an amazinh corn pudding recipe , I wud love to give it a try .. looks super tempting dear !!
The pudding looks so sinfully delicious.I want a bowlful both thicken and thin.
that's a nice hearty pudding..
great pudding and lovely flavours.. delish 🙂