Sweet Corn & rice pudding

By • August 4, 2011 • 8 Comments

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Author Notes: Inspired by a classic 'prasad' (religious offering) of 'Shakkarai pongal' , this dish is tailormade for the delicious sweet corn that is native to the US of A.
Shakkarai Pongal is a dish made to Celebrate the harvest festival of 'Makar Sankaranthi' in Southern India. The Festival occurs in mid January and also commemorates the return of the sun to the northern Hemisphere after the winter solstice. Made with newly harvested rice & dehusked mung, Pongal literally means 'to boil over/ overflow' thus wishing that fortunes smiles upon everyone.
Corn being a staple in traditional American Cuisine, I cannot think of a better way to utilize this manna of a crop into a dessert that signifies bounty & prosperity.
Panfusine

Serves 3-4

  • 1 cup Fresh yellow sweet corn off the cob
  • 3/4 cups Arborio rice
  • 1/3 cup muscovado sugar or jaggery (gud)
  • 5-6 pod cardamom, seeds crushed
  • 3 cups whole or 2% milk
  • 10-12 strands of saffron
  • 2 tablespoons melted ghee
  • 2 tablespoons cashew nuts broken
  • 2 tablespoons Raisins
  1. Wash the arborio rice well, combine with the shucked corn and 2 cups of the milk & cook in a heavy bottom pan till the rice is well cooked and mushy. (you may alternatively pressure cook it)
  2. Warm the extra cup of milk. Remove 1/4 cup of this and dissolve the strands of saffron. Add back into the milk & set aside.
  3. Add the sugar/jaggery and the cardamom powder to the rice & corn mixture and combine till the sugar melts. Adding the extra saffron infused milk, Continue cooking the pudding on a low flame, till it thickens.
  4. In a separate skillet, heat the ghee and fry the cashew nuts & raisins till golden brown. Stir into the pudding & serve warm or cold as per your preference.
Jump to Comments (8)

Tags: easy to prepare, serve warm or cold, travels well, Vegetarian

Comments (8) Questions (0)

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about 3 years ago lapadia

This sounds great, Panfusine, thanks for sharing it and your story! saved...

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about 3 years ago Panfusine

Thanks lapadia!

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Your story is so beautiful. I'm seeing corn - and rice - in a whole new way. Thank you so much!

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about 3 years ago Panfusine

Thanks Boulangere, The depth of significance of what I typed in is still sinking in w.r.t my 'mother country, India ; & the U.S, the country that I've married myself into... Mung will probably take a backseat to fresh corn when its available! Personally, this is beginning to mean much more than just a 'taken for granted dish'

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Food without a story is just a list of ingredients.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wow a wonderful dish with such significance. I love it.

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about 3 years ago Panfusine

Thanks sdebrango!. I'm planning to make this dish into a staple at my thanksgiving table. It seems to fit right in! I could never make this anywhere, except here in the US, Such a delicious sweet tasting variety of corn can't be found anywhere else on the planet!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

It will make a wonderful addition to your Thanksgiving meal. You are so right, in so many countries they don't eat corn its viewed as food for animals.