Sweet Corn Shrikhand

Ingredients

• 2 cups yoghurt (I used low fat)
• 2 cups sweet corn
• 2-3 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• pinch saffron
• 1 tbsp. chopped pistachios, few corn kernels & few strands of saffron to garnish

Steps

1. Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.
2. Blend the sweet corn along with 1/4 cup water into a puree. Transfer it to a pan.
3. Simmer on a low flame till all the moisture has evaporated. Keep aside to cool.
4. To the hung yoghurt, add the reduced sweet corn & mix well.
5. Now add the powdered sugar, cardamom powder & saffron.
6. Whisk well till smooth.
7. Strain it.
8. Refrigerate till serving time.
9. Garnish with chopped pistachios, corn kernels & few strands of saffron.
10. Serve as a festive dessert, as an after meal dessert or anytime you desire.
11. Note – As it was my first try I realized it's better to strain the blended sweet corn puree first before reducing it. This will help to retain the added flavors.