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Sweet Corn Payasam

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Sweet Corn Payasam Recipe, Gura Gur Meetha , How To Make Sweet Corn Payasam Recipe

Sweet corn kheer is also known as corn payasam. It is very delicious taste dessert with cream and cardamom flavour. It is very easy and simple to prepare.

Kheer is also known as rice pudding and is probably the most- preferred pudding in India. Kheer is incredibly delicious sweet and is eaten anytime of the day. Kheer is an extremely easy and simple to make sweet. Kheer is prepared in festivals, temples, and all sorts of special occasions. The word kheer originated from the Sanskrit word Ksheer   which implies "milk”. Payasam or payesh originated from the Sanskrit word Payasa or... Read More..

About Recipe

Bellam Bellamu methai, Vellam inippu, Gur Misti

How to make SWEET CORN PAYASAM

(25 ratings)
0 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
SWEET CORN PAYASAM
Author : Vahchef
Main Ingredient : Sweet Corn
Servings : 4 persons
Published date : June 20, 2018


Ingredients used in SWEET CORN PAYASAM
• Ghee - 1-2 tablespoons.
• Cashew nut - 6 numbers.
• Raisins - 6 numbers.
• Fresh coconut(chopped) - 1 tablespoon.
• Sweet corn - 1 cup.
• Milk - 400 ml.
• Sugar - 1/2 cup.
• Cardamom powder - 1/2 tea spoon.
• Almonds(slivered) - 1 number.
Method:
  • Take a blender and add half cup sweet corn and blend into coarse paste.
  • Heat ghee in a pan and add cashew nut, raisins, coconut, half cup sweet corn and saute it on high flame.
  • Add milk, sweet corn paste and allow it to boil it.
  • Once it is boiled and thickened add sugar and boil again.
  • Atlast add cardamom powder and mix it, later transfer into serving bowl and garnish with almonds.

Now sweet corn payasam is ready to serve.






Cooking with images Gul madhur, Jaggery , Bella sihi





Articles


Kheer is also known as rice pudding and is probably the most- preferred pudding in India. Kheer is incredibly delicious sweet and is eaten anytime of the day. Kheer is an extremely easy and simple to make sweet. Kheer is prepared in festivals, temples, and all sorts of special occasions. The word kheer originated from the Sanskrit word Ksheer   which implies "milk”. Payasam or payesh originated from the Sanskrit word Payasa or Payasam, that also indicates "milk". It's prepared using milk, rice, sugar or jaggery, ghee khoya (optional). Some also include a small amount of cream to get a richer flavor. It's often garnished using cashews, raisins, almonds and pistachios. It's an important dish in lots of Hindu feasts and celebrations. As the dish is frequently made with rice, it can also be made with other ingredients, like vermicelli, broken wheat or tapioca.               

The term kheer is generally used in Northern India, Nepal and Pakistan. Payasam or Payasa is used in Southern India while in Bengal it is known as payesh. Each region has their own variation of preparing this dish. The secret for making a tasty kheer is continuous stirring and adding the sugar after the rice is soft. Vermicelli or broken wheat or tapioca can also be used for making the Kheer or payasam. A classic delicious delight to the entire milk products lover, the kheer is a simple to prepare food and tastes the best when it's offered warm or chilled. This sweet need to be made with accuracy, timing and patience as if you do not get it right, the consistency of the sweet would imbalance and the sweetness can be very obvious.

 

Milk for Kheer:

Traditionally, Kheer is made with whole milk and cream for its creamy texture, but you can use half cream for lower fat version.

 

Rice for Kheer:

The ideal rice used for making the kheer is the small grained Indian variety. But you can also use the basmati rice, though the texture and look will be little less traditional.

 

Nutritional Value of Kheer:

Kheer consists protein, a good course of calcium and is low in cholesterol. Kheer can be high in carbohydrates. Kheer is also offers a small amount of both vitamin A and vitamin C



 

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