HOW TO MAKE CORN PUDDING | INDIAN SWEET RECIPE | KHEER RECIPE
Quick and Easy Corn Pudding Recipe.
Provided by Rakesh Prajapati
Categories sweet
Number Of Ingredients 7
Steps:
- First American corn kernels in a mixer jar and grind it to coarse powder then take out in a bowl.
- Now heat ghee in a non stick pan, when ghee gets hot put coarse corn powder and cook at medium low flame till corn colour changes.
- It will become little dark yellowish colour, stir continuously.
- Now add in milk, cream, sugar and cover and cook for 7-8 minutes at medium flame or till it gets thick.
- When kheer become thick add in almonds, cashews, cardamom and mix well.
- Now turn the heat off and take the delicious corn pudding in a soil kulhad and garnish with some almonds and serve.
INDIAN CORN PUDDING
Perfect for Thanksgiving, especially if you root more for the Indians than you do for the Pilgrims ;-)
Provided by Mirj2338
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Prepare a 1-1/2-quart casserole with nonstick pan spray.
- Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl.
- Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes.
- Add the egg mixture and corn; stir to mix well.
- Pour the mixture into the prepared casserole.
- Bake for 1 hour or until set.
SWEET INDIAN CORN PUDDING
Make and share this Sweet Indian Corn Pudding recipe from Food.com.
Provided by PENNY
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to boil in large saucepan. Stir in salt and grits, stirring until it comes to a boil. Turn heat to low, cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep from sticking.
- Remove from heat and allow to stand for about a half hour or until the grits are tender. Stir in milk and sugar.
- OPTIONAL: For a more deluxe version, use cream in place of milk and add spices to taste such as cinnamon,nutmeg, mace, cloves or ginger. You can also add in 1/2 cup of currants or raisins.
Nutrition Facts : Calories 233.6, Fat 1.9, SaturatedFat 0.8, Cholesterol 4.1, Sodium 118.4, Carbohydrate 47.4, Fiber 0.8, Sugar 6.7, Protein 5.9
INDIAN CORN BREAD PUDDING
Categories Milk/Cream Dessert Bake Thanksgiving Quick & Easy Fall Molasses Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F.
- Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
- Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).
SNACKS' CRAZY SWEET CORN PUDDING
I've made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.
Provided by Snacks
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 50.6 g, Cholesterol 81.9 mg, Fat 21.3 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 5.9 g, Sodium 840.7 mg, Sugar 10.6 g
SWEET CORN PUDDING
Make and share this Sweet Corn Pudding recipe from Food.com.
Provided by MsKittyKat
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter 8x8x2-inch glass baking dish.
- Blend all ingredients in processor until almost smooth.
- Pour batter into prepared dish.
- Bake pudding until brown and center is just set, about 45 minutes.
- Cool 10 minutes; serve.
Nutrition Facts : Calories 397.6, Fat 20.9, SaturatedFat 11.8, Cholesterol 150.5, Sodium 492.2, Carbohydrate 49.8, Fiber 3.5, Sugar 10.3, Protein 9.6
SWEET CORN PUDDING
After eating at Chevy's, I knew I had to have the recipe for that little scoop of sweet corn relish stuff that would accompany your meal (tomalito?). I have been searching far and wide (online) and the only recipe that even comes close to sounding like it would work uses corn flour. I cannot get that where I shop, but I always have Jiffy corn muffin mix in my pantry! So...this is my version using good ole Jiffy.
Provided by LetEachSoulLiveInEt
Categories Grains
Time 55m
Yield 12 , 12 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen corn kernels into a food processor and add the water.
- Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product.
- Add the softened butter and sugar. Pulsate a few more times until combined.
- Transfer this corn mixture into a large bowl.
- Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.).
- Transfer to an oiled (use nonstick spray) 8"x8" casserole baking dish.
- Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.).
Nutrition Facts : Calories 217.5, Fat 10.4, SaturatedFat 5.5, Cholesterol 20.8, Sodium 233.5, Carbohydrate 30.2, Fiber 2.2, Sugar 12.4, Protein 2.6
A SWEET PUDDING OF INDIAN CORN
Provided by Kathleen Curtin
Categories Milk/Cream Breakfast Side Vegetarian Quick & Easy Cornmeal Simmer
Number Of Ingredients 5
Steps:
- Bring water to a boil in a large saucepan. Stir in the salt and the coarse grits, stirring until the contents of the pot return to a boil. Turn the heat to low, and cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep the grits from sticking.
- Remove from the heat and allow to stand about a half hour or until the grits are tender. Stir in the milk and sugar (and any desired optional spices).
- Variation-To make a more deluxe version, you can use cream in place of milk, add sweet spices to taste (like cinnamon, nutmeg, mace, cloves, or ginger) and 1/2 cup of currants or raisins.
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