Whistles: High 2, Low 1
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
1 tbsp ghee
3/4 cup grated sweet corn cobs
1 tbsp grated low fat mava (khoya)
1/2 cup sugar
1/4 cup warm milk
1/4 tsp cardamom (elaichi) powder
for the garnish
a few saffron (kesar) strands
1 tbsp almond (badam) slivers
1.Heat the ghee in a pressure cooker, add the sweet corn and mava and sauté on a medium flame for 5 minutes.
2.Add the sugar and warm milk and ¼ cup of hot water, mix well and pressure cook on a high flame for 2 whistles.
3.Lower the flame and pressure cook for another whistle.
4.Allow the steam to escape using quick release method, (refer handy tip) before opening the lid. Serve immediately garnished with saffron and almonds.
1.Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.
2.When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.