Looking for a unique twist on a classic Indian dessert? Try making some delicious corn payasam with a crunchy twist of cornflakes! Corn flakes payasam, also known as cornflakes kheer, combines the traditional flavours of payasam with the added goodness and texture of cornflakes. This recipe satisfies your sweet tooth and offers several health benefits.
In Tamil cuisine, corn payasam is a popular dessert enjoyed during festive occasions or as a special treat. Incorporating cornflakes into this beloved dish brings a delightful fusion of flavours and a nutritional boost. What are the benefits of cornflakes? They are a rich source of vitamins, minerals, and dietary fibre, contributing to a balanced and nutritious diet.
Let’s grind the cornflakes into a coarse powder to make corn payasam with a twist. This technique brings out the natural essence of corn while adding a lovely texture to the dish. Heat a pan and add ghee, followed by the ground cornflakes. Gently roast the cornflakes until they turn golden brown and release a fragrant aroma, enhancing the overall taste of the payasam.
Next, add milk to the pan and let it come to a gentle boil. Stir in some sugar or jaggery to sweeten the payasam to your liking. Allow the mixture to simmer until it thickens, as the cornflakes absorb the flavours and become tender. The creamy milk and the delightful crunch of the cornflakes create a fantastic harmony in every spoonful.
As the payasam thickens, you can add a pinch of cardamom powder, enhancing the aroma and giving it a distinctly Indian touch. For those who prefer a unique twist, you can prepare a rusk payasam by replacing the cornflakes with crushed rusk, a crispy bread-based snack. The rusk perfectly complements the milk and sugar, creating a fascinating interplay of textures in this delectable dessert.
So, to elevate your dessert experience, try this innovative corn payasam recipe with corn flakes and relish its impeccable blend of flavours and textures. Enjoy the delightful benefits of cornflakes in Tamil style, as they bring a crunchy and nutritious twist to your traditional payasam.
Cornflakes Payasam
About the Recipe
This recipe proves that great desserts don’t need fancy ingredients. The cornflakes add a unique texture that’s both creamy and slightly crunchy. What makes this payasam special is how the cornflakes absorb all those wonderful flavors from the milk and spices. It’s much easier than traditional payasam recipes that need hours of stirring. You’ll love how quickly it comes together, and your family will be impressed by this creative twist on a classic dessert.
Why You’ll Love This Recipe
First, it’s incredibly easy and doesn’t require any special skills or equipment. The combination of textures is amazing – you get that creamy richness from the milk with little pops of cornflake crunch. The cashews add a lovely buttery flavor that makes every bite feel indulgent. Plus, you can customize it to your taste – add more cardamom if you love that fragrance, or skip the food coloring for a more natural look. It’s also budget-friendly since cornflakes cost much less than traditional payasam ingredients like vermicelli or rice.
Cooking Tips
Don’t skip frying the cornflakes – this step adds incredible depth of flavor and prevents them from getting soggy. Keep stirring when you add the cornflake powder to avoid lumps. The consistency should coat the back of a spoon, but remember it will thicken more as it cools. Taste and adjust the sugar while it’s warm, since sweetness perception changes with temperature.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 30 minutes to prepare. Serve it warm for a cozy dessert or chill it for a refreshing treat. Store leftovers in the fridge for up to 3 days. You might need to add a splash of milk when reheating since it thickens over time.
Similar Recipes
- Rice Kheer
- Vermicelli Payasam
- Semolina Payasam
- Bread Pudding
- Rava Kesari
Nutrient Benefits
Cornflakes provide iron and B vitamins, while milk adds protein and calcium for strong bones. Cashews contribute healthy fats and magnesium. The ghee provides fat-soluble vitamins. While this is without a doubt a treat, you’re still getting some nutritional value along with all that deliciousness. The milk makes it more filling than many other desserts too.
Cornflakes Payasam
Ingredients
- 2 cups Cornflakes
- 4 cups Milk
- 1 1/2 cups Sugar
- 1/4 cup Ghee
- A handful of Cashew Nuts (chopped)
- A pinch of Cardamom Powder
- A pinch of Food Color (optional)
Instructions
- Heat a little ghee in a pan.
- Fry the chopped cashew nuts until they turn lightly brown, then remove and set them aside.
- To the same pan, add some more ghee and fry the cornflakes until they become golden. Reserve a few cornflakes for garnish.
- Grind the remaining fried cornflakes to a coarse powder.
- In a separate pan, heat the milk and bring it to a boil.
- Add sugar and the powdered cornflakes to the boiling milk, stirring continuously.
- Allow the mixture to thicken while stirring gently.
- When it reaches the desired consistency, add the fried cashew nuts and a pinch of cardamom powder. Stir gently.
- If you choose to use food color, add it at this stage for a vibrant look.
- Garnish the Cornflakes Payasam with the reserved cornflakes.
- Serve it warm or chilled for a delightful dessert experience.
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Frequently Asked Questions (FAQ):
Can I use whole cornflakes or should they be crushed before using in this recipe?
You can use whole cornflakes, but the recipe suggests frying and grinding them to achieve a unique texture and flavor. The crushed cornflakes blend harmoniously with the milk and sugar.
Is it essential to add food color, or can I omit it without affecting the taste?
The food color is entirely optional. It’s used primarily for visual appeal. The Cornflakes Payasam tastes just as delicious without it.
Can I substitute any other type of nuts for the cashew nuts?
Certainly! You can use almonds, pistachios, or a combination of your favorite nuts as a replacement for cashew nuts. They will add their unique flavor and crunch to the dessert.
Can I use low-fat milk instead of whole milk?
You can, but the payasam won’t be as rich and creamy. Whole milk gives the best texture and flavor. If you must use low-fat milk, consider adding a splash of cream at the end to make up for the lost richness.
What if my payasam becomes too thick?
Just add warm milk little by little until you reach your desired consistency. This happens because the cornflakes continue absorbing liquid even after cooking. It’s totally normal and easy to fix.
Can I make this recipe without ghee?
Ghee adds authentic flavor and richness, but you can substitute with butter or even a neutral oil. The taste will be slightly different, but it will still be delicious. Don’t skip the frying step though – it’s important for texture.
Note: image is for illustration purposes only and not that of the actual recipe.
