Sweet Corn Pudding

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Last Updated on November 24, 2021 by Chef Mireille

Nepali Corn Pudding

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.

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.
Corn Kheer, Corn Payasam

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.

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Sweet Corn Pudding

Nepali Style Corn pudding is sweet and milky and luscious. Can be served warm or chilled.
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Cuisine: Nepali
Servings: 8 people
Calories: 261kcal

Ingredients

  • 5 ears corn
  • 1/4 cup ghee
  • 3 1/2 cups milk
  • seeds from 4 green cardamom pods
  • 3/4 cup sugar
  • 2 tablespoons sliced almonds
  • 2 tablespoons raisins

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

Calories: 261kcal | Carbohydrates: 38g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 56mg | Potassium: 342mg | Fiber: 2g | Sugar: 28g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 1mg
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Varadas Kitchen

    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.

  2. Usha Rao

    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 .

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