Creamy Corn Kheer

I was eagerly waiting to try this corn kheer ever since I watched it on a television show. A sweet dish with corn sounded interesting and the chef & hostess of the program made it sound very delicious. Finally the time came to try it out a couple of weeks ago and it turned out yummy. We absolutely loved this rich, creamy and delectable kheer. This is going to be my Day 3 post during this blogging marathon #5, with the theme "Indian Sweets". 

Check what the other marathoners are cooking today.
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid's Special: Vardhini
Seven Days of Indian Sweets: Harini,  Veena & Me
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ,  Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala

Ingredients: (4 servings)
3/4 cup corn (I used frozen)
1 cup milk
1/2 cup grated khoya
4 - 5 Tbsp sugar
1/2 tsp cardamom powder
1 - 2 Tbsp ghee
1 Tbsp cashews
1 Tbsp raisins

Method:
* Cook the corn kernels. Save a few Tbsp of corn if using as garnish and grind the remaining corn adding a little milk / water if needed.
* Heat the ghee in a pan and toast cashews and raisins. Remove them with a slotted spoon and keep them aside.
* Then add the corn paste to the same ghee and fry for a couple of minutes.
* Then add the milk and bring it to a rolling boil. Next add the grated khoya, sugar, cardamom powder to the mixture and keep cooking for a few minutes. By the time, the khoya gets incorporated into the mixture and the kheer turns rich and creamy. Turn off the stove.
* It can be served hot or chilled. Garnish with the saved corn kernels if desired.

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