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Corn Rabadi

    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Corn Rabadi

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves: 3


2 cup boiled corn kernels

5 cup milk

1/2 cup mava/khoya

1/2 cup sugar

6-7 strands of saffron

2 teaspoon cardamom powder

4 tablespoon slivers of nuts for garnishing


Take a pan and add milk. Add sugar and boil it till it starts thickening. Add saffron and mava and stir it occasionally to avoid lumps.

By the time milk is boiling, crush corn kernels in a mixer. Add it to the milk and stir is properly.

Cook it for about 10-15 minutes on a medium flame, stirring occasionally, till milk and corn mixture is cooked properly and is of thick consistency. Don’t thicken too much as it will also thicken when it cools.

Let it cool completely. Keep it in the refrigerator to cool it. You can serve it warm or chilled.

Garnish it with nuts and serve it.