Sweet Corn & rice pudding

August  4, 2011
0 Ratings
  • Serves 3-4
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

What You'll Need
  • 1 cup Fresh yellow sweet corn off the cob
  • 3/4 cup 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.

See what other Food52ers are saying.

  • lapadia
  • boulangere
  • Panfusine
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

5 Reviews

lapadia August 11, 2011
This sounds great, Panfusine, thanks for sharing it and your story! saved...
Panfusine August 11, 2011
Thanks lapadia!
boulangere August 4, 2011
Your story is so beautiful. I'm seeing corn - and rice - in a whole new way. Thank you so much!
Panfusine August 4, 2011
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'
boulangere August 4, 2011
Food without a story is just a list of ingredients.