|Fresh corn||2 Cup (32 tbs), removed from bhutta (corn's ear)|
|Milk||5 Cup (80 tbs)|
|Thick coconut milk||2 Cup (32 tbs)|
|Cardamom seeds||3 , coarsely powdered|
|Blanched almonds||6 , blanched and sliced|
|Rose water||2 Teaspoon|
1 In a mixer jar, add in the corn grains.
2 Grind coarsely.
3 In a pan, bring the milk to a boil.
4 Add in the crushed corn.
5 Cook stirring constantly until thick.
6 Add in the sugar and mix well to dissolve.
7 Stir in the coconut milk and cook for 5-6 minutes.
8 Add in the cardamoms and almonds.
9 Remove from the heat and blend in the rose water.
10 Place in the refrigerator for about 30 minutes.
11 Serve cold.