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.
- 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)
- 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.
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?
Note: image is for illustration purposes only and not that of the actual recipe.