Go Back
–+ servings
Sweet Corn Basundi

Sweet Corn Basundi

Prajakta
Sweet Corn Basundi is an easy indian dessert made from thickened milk and sweet corn. With very few ingredients this is one of the easiest desserts you can make.
5 from 22 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Chilling time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine gujarati, Indian, maharashtrian
Servings 6

Equipment

  • Pressure cooker/ steamer
  • Saute pan
  • Spatula
  • Sauce Pan
  • sieve
  • Measuring spoons and cups

Ingredients
  

  • 1 liter Whole milk 4 and ¼ cup full fat milk
  • 2 teaspoon Ghee Preferably cow ghee
  • 1.5 cup Sweet corn
  • ¼ cup + 2 tbsp Granular sugar You can add or reduce this as per your sweet preference.
  • ¼ teaspoon Cardamom powder
  • 10 to 12 strands Saffron
  • ⅛ teaspoon Nutmeg powder optional
  • ¼ cup Silvered almonds and pistachios either blanched or roasted in ghee

Instructions
 

  • Take a corn cob and cut the kernels from it.
  • Cook the corn kernels in a pressure cooker for 3 to 4 whistles.
  • Remove the corn and let it cool.
  • Set aside 2 to 3 tablespoons of corn for garnish.
  • Grind the remaining corn in the grinder to make a smooth paste. Add couple of tablespoons of water if needed.
  • Strain the grinded corn paste using a sieve, we need the corn paste to be smooth and free of all the corn covers.
  • Take a saucepan and add 1 litre full fat milk and heat it on a medium heat. Let it boil once, then lower the heat and let the milk cook for another 15 to 20 minutes or till it reduces to ¾th quantity.
  • Keep stiring in between and scrape the sides and bottom to avoid burning the milk.
  • In the meantime, take a saute pan and set it on medium heat. Add ghee to the pan and add the corn paste to it.
  • Saute the corn paste and cook it for 5 to 7 minutes or till the ghee strats separating. Set it aside for later.
  • Once the Milk is reduced to ¾th quantity add the cooked corn paste, sugar, cardamom powder, saffron and nutmeg powder.
  • Mix it all together and let it cook/simmer for 5 to 10 minutes.
  • Chill it in refrigerator for couple of hours and serve it later with nuts and the corns that were kept aside for garnish on top.

Notes

sweet corn basundi
  • Always use full-fat whole milk
  • Check the sweetness of corn before using it.
  • The sweetness of corn will impact the taste of basundi so adjust the sugar in the recipe accordingly.
  • Balance sugar according to taste if needed.
  • Keep stirring the milk at regular intervals to avoid burning the milk.
Keyword basundi, dessert, easy sweets, lactose free, make ahead dessert, marathi recipe, milk dessert, quick basundi, sweet dish, traditional indian sweets
Tried this recipe?Let us know how it was!