Vegan Sweet Corn Rabdi

Name: Vegan Sweet Corn Rabdi
Yield: 4-Serving
Cuisine: Indian
Ingredients: 1 cup Sweet Corn; 200 ml coconut milk; 1/2 dry coconut grated; 2 tbsp organic brown sugar; 10 saffron strands soaked in lukewarm coconut milk; 1/2 tsp cardamom powder; 2 tbsp roasted pistachio flakes; As needed cherries for garnishing

Ila Palan @cook_13410672

Mumbai

#cookpaddessert
#rainbowweek4

Ila Palan @cook_13410672

Mumbai

#cookpaddessert
#rainbowweek4

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Ingredients

30-mins

4-Serving

1 cupSweet Corn
200 ml coconut milk
1/2dry coconut grated
2 tbsporganic brown sugar
10 saffron strands soaked in lukewarm coconut milk
1/2 tspcardamom powder
2 tbsp roasted pistachio flakes
As neededcherries for garnishing

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Steps

30-mins

1

Grind Sweetcorn in mixer grinder. Heat a pan and pour coarsely ground Sweetcorn and cook till moisture evaporates and colour changes darker.
2

Soak saffron in lukewarm coconut milk and keep aside pour coconut milk and cook tiil merges well and thickens add grated coconut and mix well.
3

Add Pistachios flakes, sugar soaked saffron coconut milk and cardamom powder. Cook on medium flame stirring occasionally continuously. Cook tiil sugar melts and thickens like Rabdi.
4

Serve hot YUMMY, DELICIOUS HEALTHY Vegan Sweetcorn Rabdi in a bowl garnish with roasted pistachio flakes and cherries.