Broken Corn Payasam Recipe – Sharmis Passion

Broken Corn Payasam is a delicious dessert made from broken corn, milk, sugar and walnuts. It has a corn flavor with mild sweetness, soft texture and a mild grainy texture. The recipe is simple and uses everyday ingredients, but turns out rich and creamy. It is different from regular payasam and gives a slightly grainy texture when eaten.

This payasam is often made on festivals and special family occasions. It is quite different from regular semiya or rice payasam and has its own texture and taste. The cooked corn has a slight bite to it in each spoonful and blends well with the milk. If you love trying different varieties of payasam at home then this is a recipe worth making.

About Broken Corn Payasam

Broken Corn Payasam is a traditional style kheer made by cooking broken corn in milk and sweetening it with sugar. It is made in many homes during festivals and special days. Since cracked corn is used, payasam gets a slightly grainy texture which makes it different from other milk-based desserts.

The texture of this payasam is soft and creamy while the cooked corn has a slight bite in the middle. It is not completely smooth like other kheer varieties and as it cooks and coats the corn, the milk thickens. Apart from this, cardamom gives a mild taste and fried cashews give a little crunch while eating.

You can try variations in this recipe, you can add jaggery instead of sugar for deeper flavor and taste. You can also add almonds, raisins or pistachios for extra crunch and some saffron for added flavour. Condensed milk adds richness and makes the payasam creamy.

I usually make this when I want a payasam that tastes a little different from the regular payasam. It is also good to prepare during festival days when I already have cracked corn in the pantry.

Broken Corn Payasam Ingredients

• broken corn – Cracked corn is used as the main ingredient to add texture and texture to the dessert. If you like more bite you can use slightly coarse cracked corn.
• Sugar – Add sugar for sweetness and increase or decrease the quantity as per your taste or can also use jaggery.
• Milk – I used milk as a base for creamy texture and richness and it gives good results, for better taste you can use full cream milk.
• condensed milk – Used for added richness and sweetness, it makes the payasam more creamy. You can skip it and add a little more milk if necessary.
• Ghee – I have used ghee to roast cashew nuts. It adds aroma and flavor.
• cardamom powder – It gives mild aroma and flavor to payasam. If you like the spicy taste of cardamom then you can add a little more to it.
• Cashew – Used for garnish and crunch. I have fried them in ghee. You can take almonds or mixed nuts instead.

How to make Corn Kheer step by step

1. Heat ghee in a pan and fry the cashews till they turn golden and keep them aside. Fry the corn rava for 2 minutes.

2.Then add ½ cup water and ½ cup milk.

3. Cook until it becomes soft but not too thick, you can still feel the texture, this is the right stage.

4. Add sugar, it will become sticky.

5.Add remaining milk and let it boil for 4 minutes on low flame. Then add cardamom powder and condensed milk to it.

6. Cook until light and creamy

7. Add fried cashews in ghee, mix well and close.

Serve hot or cold!

Expert Tips

• roast corn – I usually fry the cracked corn for a few minutes before cooking. It helps in bringing out nice aroma and prevents raw taste.
• cookingCook the corn until it becomes soft but do not overcook it. You should still be able to feel small pieces of corn when eating.
• adding sugar – Add sugar only after the corn becomes soft and completely cooked. If added too early, it may take a little longer to cook.
• Stability – I have noticed that this payasam thickens while resting. When there is little liquid left in the stove you can turn it off.
• served – You can serve it hot during rainy days and cool it for a few hours during summer days. Both taste really good.

serving and storage

Serve it hot or cold and can be enjoyed as a dessert after meals or during festivals. Store leftover payasam in an airtight container in the refrigerator. Before serving, you can warm it slightly or keep it at room temperature for some time.

general questions and answers

1.Can I skip condensed milk?

Yes, you can skip the condensed milk. Add a little extra milk and adjust the sugar as per your taste.

2. How thick should the payasam be?

Payasam should look creamy and slightly thick. It should pour easily but still cover the spoon slightly.

3. Why did the payasam become very thick?

The cracked corn and milk continue to absorb liquid while resting. Before serving add some hot milk and mix well.

4.Can I make it in advance?

Yes, you can prepare it a few hours in advance. Store in the refrigerator and adjust the consistency before serving.

5.Can I add dry fruits?

Yes, you can add chopped nuts. This gives extra texture.

If you have any further questions about this Broken Corn Payasam recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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