Sweet Corn Recipe – Coconut Milk & Saffron Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Sweet Corn Recipe – Coconut Milk & Saffron Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and a little different. This Sweet Corn Dessert, or ‘Makai Kheer’ as some call it, is exactly that! It’s a creamy, fragrant treat that uses sweet corn in the most unexpected – and delicious – way. I first stumbled upon a version of this at a friend’s Janmashtami celebration, and I’ve been hooked ever since. It’s surprisingly easy to make, and the subtle sweetness is just perfect.

Why You’ll Love This Recipe

This isn’t your typical kheer! It’s a quick and easy Indian dessert that comes together in under 15 minutes. Seriously! Plus, it’s a fantastic way to use up leftover corn, or even frozen corn when fresh isn’t available. The coconut milk adds a beautiful richness, and the saffron… well, the saffron just elevates everything. It’s a little bit fancy, a little bit comforting, and a whole lot of delicious.

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 1 cup corn (about 150g)
• ?? cup coconut milk (about 240ml – see notes below for varieties!)
• 2 tablespoons coconut oil (30ml)
• ?? cup sugar (about 100-150g, adjust to your sweetness preference)
• 3 teaspoons almond flour (about 15g – optional, for thickening)
• 8-10 saffron strands
• 1 tablespoon sliced almonds (about 7g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Fresh vs. Frozen Corn: You can absolutely use either! Fresh corn, scraped from the cob, will give you the best texture. But frozen corn works beautifully too – just make sure to thaw it and grind it coarsely.
• Coconut Milk Varieties: Full-fat coconut milk is highly recommended for the richest flavor and creamiest texture. You can use light coconut milk if you prefer, but the dessert won’t be quite as decadent.
• Saffron Quality: Good quality saffron makes a huge difference in both color and flavor. Look for deep red strands – they’re more potent. A little goes a long way!
• Regional Sweeteners: Traditionally, many Indian desserts use jaggery (gur) instead of sugar. Feel free to substitute about ¾ cup of grated jaggery for the sugar – it will add a lovely caramel-like flavor.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, if you’re using frozen corn, thaw it and then give it a quick grind – you want it coarsely textured, not a paste. If you’re using fresh corn, just scrape the kernels off the cob and give them a rough chop.
2. Now, in a microwave-safe bowl, combine the corn and coconut oil. Pop it in the microwave on high for 2 minutes. This helps to release some of the corn’s natural sweetness.
3. Pour in the coconut milk and microwave for another 4 minutes, stirring every minute. This is important to prevent the milk from scorching!
4. Add the sugar and microwave for 2 more minutes, stirring well until it’s completely dissolved. Give it a taste and adjust the sweetness if needed.
5. If your mixture seems a little watery, sprinkle in the almond flour and stir. Microwave for another 30 seconds to let it thicken up.
6. Finally, garnish with those beautiful saffron strands and a sprinkle of sliced almonds. Serve warm or chilled – it’s delicious either way!

Expert Tips

A few little things I’ve learned along the way:

• Don’t skip the stirring! It really does make a difference in getting a smooth, creamy texture.
• If you don’t have a microwave, you can easily make this on the stovetop. Just cook over medium heat, stirring constantly.
• For a more intense saffron flavor, you can soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the dessert.

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check that your sugar isn’t processed with bone char.
• Adjusting Sweetness: I like my desserts on the milder side, but feel free to add more sugar if you have a sweeter tooth.
• Spice Level – Cardamom Addition: My grandmother always added a pinch of cardamom powder (about ¼ teaspoon) to her sweet corn dessert. It adds a lovely warmth and fragrance.
• Festival – Janmashtami Adaptation: During Janmashtami, I like to add a tiny bit of grated nutmeg for an extra festive touch.

Serving Suggestions

This sweet corn dessert is lovely on its own, but it’s also great with:

• A sprinkle of chopped pistachios
• A dollop of fresh cream (if you’re not vegan!)
• A side of fruit, like mango or berries

Storage Instructions

Leftovers? Lucky you! Store any leftover sweet corn dessert in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit as it chills, so you can add a splash of coconut milk to loosen it up.

FAQs

Got questions? I’ve got answers!

• Is this recipe best with fresh or frozen corn? While fresh corn gives the best texture, frozen corn works perfectly well and is super convenient!
• Can I use a different type of milk instead of coconut milk? You can, but it won’t be the same! Almond milk or cashew milk are good alternatives, but they won’t have the same richness as coconut milk.
• How do I know when the saffron has bloomed properly? When saffron blooms, it releases its color and aroma. You’ll notice the strands become a deeper red and the liquid around them turns a beautiful golden hue.
• Can this be made ahead of time? Yes! You can make this a day or two in advance. Just store it in the refrigerator and give it a good stir before serving.
• What is the best way to prevent the corn mixture from becoming watery? Make sure to coarsely grind the corn, and don’t overcook it. Adding the almond flour also helps to thicken the mixture.