Fresh Corn Pudding with Cardamom Flavor – To Whip Out a Decadent dessert Was never so Easy
“Be ready to join a Pot luck party in the evening, oh..and please if you can prepare a dessert it would be great” *click and the line got cut. This was my dear hubby who has given me four hours time before I could be ready with the dessert, kids and myself for the evening party. Mom is the last word for me when zillions of cook books and Google searches fail to give a result that is satisfactory. The frenzied search for a Vegan dessert (the host of the party prefer vegan) went futile and I had to call mom for help. Without even taking a moment she suggested I make fresh Corn pudding after confirming that I had corn in my pantry.
Hah..how can I not remember this traditional dessert recipe my grandmother used to make during our summer vacation in her house, serving it in individual cute little earthen pots to each one of us. And those pretty earthen pots which I used to collect (snatch) from all of my cousins after they had licked out the last bit from it, wash them and adorn my room with. Well I made this sweet corn dessert with coconut milk and it was a huge hit with the kids and the elders. I was the dessert queen of the party 🙂 and have lost count the number of times I had to parrot the recipe to my friends there.
- 1 medium size sweet corn
- 1 cup coconut milk or normal skimmed milk
- 1/4 cup sugar
- 1 tsp. cardamom powder
- Edible silver foil (optional)
Method: The recipe require extremely soft, tender & fresh corn. Clean & prep the fresh corn and remove all the husk from it. There are two different ways you can take out the corn kernels from it;
- Grate the corn from all the side.
- Scrape the corn with a sharp knife and take out all the fresh kernels.
If the corn is soft and tender you can use it as it is, else grind it in a mixer and make a coarse paste.
If you want a vegan version and are using coconut milk you need to grate the flesh of coconut and squeeze it to take out the milk from it. I used store bought coconut milk in a sachet which makes the work easy.
Heat a heavy bottom pan and pour the coconut milk (or normal milk) in it. Bring it to boil and add the grated fresh corn into it. Let it boil on medium heat. Keep stirring the mixture to avoid scalding of milk.
Boil the corn milk mixture till it becomes thick, this will take about 10-12 minutes. Remove from heat and add the sugar in it. Mix it well to dissolve the sugar. Add the cardamom powder in it.
Cool it a little and fill it in individual mud pot and decorate it with a small piece of edible silver foil. Refrigerate the pudding for 3-4 hours.
This pudding does not require any thickening agent as cornmeal has a tendency to thicken the milk.
The Fresh Corn Pudding should be best enjoyed when cold and served in an earthen ware. But this is how I served mine as the mud pot are difficult to get here. The purpose to serve in earthen ware is to give the pudding a rustic feel and earthy aroma. Beside these factors it also helps in making the pudding thicken faster by absorbing extra liquid from it.
You can bake the pudding for a much delightful version of the recipe. For baking just mix all the ingredients and bake it in a bake proof dish at 180°C for about 20 minutes. Refrigerate and serve the corn pudding cold.
- Add 1-2 tbsp. of condensed milk after the corn pudding is done to make it more rich and creamy in consistency.
- Fresh cream would also be wonderful for a real royal treat. Add the cream after the cooking process is over.
- Sprinkle chopped pistachios over the healthy pudding.
- Increase or decrease the quantity of sugar as you desire.
- You can try using other sugar substitutes to make it more healthy.
- I have not tried this recipe in almond milk but must taste wonderful in almond milk as well.
Have you tried this eggless corn cake on Lite Bite;