Sweet Corn Kesari Recipe – Authentic Indian Dessert with Jaggery

Last Updated on 4 months by Neha Deshmukh

Sweet Corn Kesari Recipe – Authentic Indian Dessert with Jaggery

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s a little different, a little comforting, and totally delicious. Well, let me introduce you to Sweet Corn Kesari! It sounds unusual, I know, but trust me on this one. It’s a vibrant, subtly sweet treat that’s been a family favorite for years. I first stumbled upon this recipe while trying to use up some leftover sweet corn, and it quickly became a regular request.

Why You’ll Love This Recipe

This Sweet Corn Kesari isn’t your typical Indian dessert. It’s a beautiful blend of traditional flavors with a surprising twist. The sweetness of the corn, combined with the warmth of cardamom and the rich aroma of ghee, is just heavenly. Plus, it’s surprisingly easy to make – perfect for when you want something special without spending hours in the kitchen! It’s a delightful way to enjoy the flavors of monsoon season, or just brighten up any day.

Ingredients

Here’s what you’ll need to create this golden goodness:

• 1.25 cups frozen sweet corn kernels (about 150g)
• 0.5 cup powdered jaggery (about 100g)
• 2.5 cups milk (about 600ml)
• 0.25 tsp cardamom powder
• 1 tsp ghee (about 5ml)
• Few cashew nuts (about 10-12)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special.

• Jaggery: I highly recommend using jaggery instead of sugar. It adds a beautiful caramel-like depth of flavor that sugar just can’t match. If you can find filtered jaggery syrup, that works wonderfully too!
• Ghee: Don’t skimp on the ghee! It’s not just about flavor; ghee adds a lovely richness and texture that’s essential in Indian desserts. It’s a little indulgence that makes all the difference.
• Sweet Corn: The star of the show! Frozen corn works perfectly, but fresh corn is great too (just boil it first!). The sweetness of the corn really shines through, creating a unique and surprisingly delicious flavor profile in this kesari.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make our corn paste. Grind 1.25 cups of frozen sweet corn kernels into a smooth paste using about 1 tablespoon of water. If you’re using fresh corn, boil it until tender before grinding.
2. Now, heat the ghee in a pan over medium heat. Roast a handful of cashew nuts until they turn golden brown and fragrant. Set them aside – these will be our lovely garnish!
3. Add the corn paste and the remaining ½ cup of corn kernels to the pan. Sauté in the ghee for about 3 minutes, stirring constantly. This helps to develop the corn’s flavor.
4. Pour in the milk and simmer on medium heat for 10-12 minutes, stirring occasionally. Don’t rush this step! You want the mixture to thicken slightly. Let it cool down to room temperature.
5. Once cooled, mix in the powdered jaggery (or filtered jaggery syrup). This is important – adding jaggery while it’s hot can cause it to curdle.
6. Add the roasted cashews and cardamom powder. Give everything a good stir to combine.
7. Finally, chill the kesari in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the texture to become even more delightful.

Expert Tips

• Stirring is key! Keep stirring while the milk is simmering to prevent sticking and ensure even cooking.
• Don’t overcook: Overcooking can make the kesari too thick.
• Taste as you go: Adjust the amount of jaggery to your liking. Everyone has a different sweet tooth!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) and a vegan ghee alternative. It works beautifully! My friend, Priya, swears by coconut milk for an extra creamy texture.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Keep it mild, or add a tiny pinch of saffron for a more luxurious flavor and a beautiful golden hue.
• Festival Adaptations: This kesari is perfect for Makar Sankranti or Pongal – it’s a festive treat that everyone will love.

Serving Suggestions

Sweet Corn Kesari is best served chilled. Garnish with a few extra cashew nuts and a sprinkle of cardamom powder for a beautiful presentation. It’s lovely on its own, or you can serve it with a side of fresh fruit.

Storage Instructions

Store leftover Sweet Corn Kesari in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon chilling, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• Is this Kesari best served hot or cold? Definitely cold! The flavors really develop as it chills, and the texture is much more enjoyable.
• Can I use fresh corn instead of frozen corn? Absolutely! Just boil the fresh corn until tender before grinding it into a paste.
• What is the best way to prevent the Kesari from becoming too thick? Stir frequently while simmering and don’t overcook it. If it does get too thick, add a splash of milk.
• Can I substitute sugar for jaggery? What adjustments should I make? You can, but the flavor will be different. Use about ¾ cup of sugar for every 1 cup of jaggery.
• How can I enhance the flavor of cardamom in this recipe? Lightly crush the cardamom pods before grinding them into powder. This releases more of their aromatic oils.
• What is the significance of using ghee in Indian desserts? Ghee is considered sacred in Ayurveda and adds a unique richness and flavor that’s deeply rooted in Indian culinary tradition. It also has a lovely aroma that elevates the entire dessert.

Enjoy making (and eating!) this delightful Sweet Corn Kesari. I hope it brings a little sweetness to your day!