150 g Skim milk powder or 125 g evaporated skim milk or evaporated milk
300 ml Skim milk
3 fresh corn, remove seeds
1/4 tsp Cardamom seeds, powdered
10 Almonds, soaked in warm water for 4-5 hours
3 tsp sugar (or to taste)
a few strands saffron
Preparation
In a deep skillet take corn seeds and 1/2 cup milk and boil. Remove from heat and let it cool. Transfer to a grinder and grind to a coarse texture.
Take 150 ml milk in a bowl. Mix slowly milk powder or evaporated milk while stirring. Keep aside.
Pour remaining milk in a deep skillet and place it on medium heat. Add corn of step 1 and boil for 10-12 minutes. Add milk mixture (step 2) and boil for another 5 minutes (10-12 minutes for milk powder). Stir occasionally so that nothing sticks at the bottom.
While the milk is boiling, remove the skin of almonds. Cut them in thin and long pieces.
Add almond pieces, sugar, saffron strands, and cardamom powder to the boiling kheer (step 3).
Serve warm or cold.
Note: If evaporated milk or milk powder is not available, increase the amount of milk. Boil the milk on medium heat with continous stirring to make it thick.
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