Sweet Corn Recipe- Pistachio Almond Kheer- Traditional Indian Dessert

Last Updated on 6 months ago by Neha Deshmukh

Sweet Corn Pistachio Almond Kheer

Introduction

Oh, kheer! Is there anything more comforting? This isn’t your grandma’s usual kheer, though. We’re taking things up a notch with the surprising sweetness of corn, the richness of pistachios and almonds, and a touch of saffron magic. I first stumbled upon this recipe a few years ago, and honestly, I was skeptical. Corn in kheer? But trust me, it’s a revelation! It’s creamy, subtly sweet, and utterly delicious. You’ll be making this one again and again, I promise.

Why You’ll Love This Recipe

This Sweet Corn Pistachio Almond Kheer is a delightful twist on a classic Indian dessert. It’s perfect for those who love experimenting with flavors, and it’s a fantastic way to use seasonal sweet corn. It’s surprisingly easy to make, and the result is a truly elegant and flavorful treat. Plus, it’s a wonderful conversation starter – everyone will be asking for the recipe!

Ingredients

Here’s what you’ll need to create this dreamy kheer:

• 2 ears sweet corn
• 1 liter water
• 1 tablespoon salt
• 2 tablespoons pistachios
• 2 tablespoons almonds
• ½ cup milk (about 120ml)
• 1 tablespoon ghee
• 2 tablespoons chopped cashews
• 2 tablespoons raisins
• 500 ml milk
• 200 grams condensed milk
• ¼ teaspoon cardamom powder
• 1 pinch saffron
• ¼ cup sugar (about 50g)

Ingredient Notes

Let’s talk ingredients! Using fresh sweet corn is key here – it gives the kheer a beautiful natural sweetness.

• Sweet Corn: Don’t be shy with the corn! It’s the star of the show.
• Pistachios & Almonds: I love the combination of these nuts, but feel free to experiment. Walnuts or even a touch of macadamia would be lovely.
• Milk: You can use full-fat milk for the richest kheer, or a lower-fat version if you prefer. I’ve also made this with oat milk for a vegan version (more on that later!).
• Saffron & Cardamom: These are essential for that authentic Indian dessert flavor. A little saffron goes a long way, so don’t overdo it! Cardamom adds a warm, fragrant note that complements the sweetness perfectly. Don’t skip these – they really elevate the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cut the corn ears in half. Place them in a pressure cooker with the water and salt. Pressure cook for about 10 minutes. Let it cool completely before carefully removing the kernels.
2. Reserve about ½ cup (120ml) of the corn kernels for garnish. Blend the remaining corn with the pistachios, almonds, and ½ cup (120ml) of milk into a coarse paste. Don’t make it too smooth – a little texture is nice.
3. Heat the ghee in a heavy-bottomed pan. Add the chopped cashews and toast them until golden brown. Then, add the raisins and the reserved corn kernels. Sauté for about 2 minutes until the raisins plump up.
4. Pour in the corn paste and cook for 1-2 minutes, stirring constantly. This helps to develop the flavors.
5. Now, add the 500ml milk, condensed milk, cardamom powder, saffron, and sugar. Bring the mixture to a simmer, then reduce the heat to low and cook for about 5 minutes, stirring frequently. This is where patience comes in – you want the kheer to thicken beautifully.
6. Once the kheer has reached your desired consistency, remove it from the heat and let it cool completely. Then, chill it in the refrigerator for at least 2 hours before serving. Garnish with extra nuts, if desired.

Expert Tips

• Don’t Rush the Simmer: Low and slow is the key to a creamy kheer.
• Stir Frequently: This prevents the kheer from sticking to the bottom of the pan and ensures even cooking.
• Saffron Infusion: For a more intense saffron flavor, soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding it to the kheer.

Variations

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil, and use your favorite plant-based milk (almond, soy, or oat milk work well).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Mild. But if you like a little warmth, add a tiny pinch of nutmeg or a very small piece of cinnamon stick while simmering.
• Festival Adaptations: This kheer is perfect for celebrations like Diwali, Holi, or weddings. My aunt always makes a huge batch for family gatherings!

Serving Suggestions

Serve this kheer chilled, in individual bowls or glasses. A sprinkle of chopped nuts on top adds a lovely texture and visual appeal. It’s delicious on its own, or you can pair it with a side of fruit or a light Indian sweet like gulab jamun.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken slightly upon chilling, so you can add a splash of milk to loosen it up before serving.

FAQs

1. Can I use frozen corn for this kheer? While fresh corn is best, you can use frozen corn in a pinch. Just make sure to thaw it completely and drain off any excess water before blending.
2. What is the best way to infuse the saffron flavor? Soaking the saffron in warm milk for 15-20 minutes before adding it to the kheer really helps to release its flavor and color.
3. How can I adjust the sweetness level of the kheer? Start with ¼ cup of sugar and taste as you go. You can always add more, but you can’t take it away!
4. Can this kheer be made ahead of time? Absolutely! In fact, kheer often tastes even better the next day after the flavors have had a chance to meld.
5. What is the role of condensed milk in this recipe, and can it be substituted? Condensed milk adds richness and sweetness. You can substitute it with an equal amount of sugar, but you may need to adjust the amount of milk to achieve the desired consistency.
6. Can I add other nuts or dry fruits to this kheer? Definitely! Feel free to add chopped walnuts, pecans, or dried cranberries for extra flavor and texture.