Ingredients

• 1.25 cups frozen corn
• 2 litres milk
• 1.25 cups sugar
• 1/2 tsp elaichi powder
• pistas and badam for garnishing.

How to Make Corn Kheer

• Pressure cook corn with enough milk.
• Then grind it to a nice paste.
• If it is not a smooth paste you can filter it.
• In a heavy-bottomed pan, add the paste and bring to a boil
• Add little more milk if necessary.
• Boil it till the raw smell of corn goes away.
• Add 1 litre of milk and let it thicken to half its volume.
• Always keep it at low heat.
• When reduced, add the sugar and after 5 minutes add the rest of the milk.
• Allow this to thicken for another 20-25 minutes.
• Chill it, and before serving add chopped pistachios and badam so that it floats on top.