Sweet Corn Pudding
Nepali Style Corn pudding is sweet and milky and luscious. Can be served warm or chilled.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course: Dessert
Cuisine: Nepali
Servings: 8 people
1x 2x 3x
Calories: 261 kcal
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
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.
Calories: 261 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 11 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 25 mg | Sodium: 56 mg | Potassium: 342 mg | Fiber: 2 g | Sugar: 28 g | Vitamin A: 278 IU | Vitamin C: 4 mg | Calcium: 130 mg | Iron: 1 mg