Broken Corn Payasam Recipe – Sharmis Passions

Broken Corn Payasam is a delicious dessert made with broken corn, milk, sugar and nut. It has mild sweetness, soft texture and corn flavour with slight grainy texture. The recipe is simple and uses everyday ingredients, but turns rich and creamy. It is different from regular payasam and gives a bit grainy texture while eating. 

This payasam is often made during festivals, and special family occasions. It’s quite different from regular semiya or rice payasam and has its own texture and taste. Cooked corn gives gentle bite in every spoon and blends well with milk. If you like to try different payasam varieties at home then this is one 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 prepared in many homes during festive occasions and special days. Since broken corn is used, the 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 cooked corn gives little bite in between. It’s not completely smooth like other kheer varieties and the milk thickens as it cooks and coats the corn. Also cardamom adds gentle flavour and the fried cashews gives little crunch while eating.

You can try variations in this recipe, you can add jaggery instead of sugar for deep flavour and taste. You can also add almonds, raisins or pistachios for extra crunch and little saffron can be also added for extra flavour. Condensed milk gives richness and makes the payasam creamier. 

I usually make this when I want a payasam that feels little different from regular ones. It is also nice to prepare during festival days when I have broken corn already in pantry.

Broken Corn Payasam Ingredients

• Broken Corn – Used broken corn as the main ingredient for texture and body to the dessert. You can use slightly coarse broken corn if you like more bite.
• Sugar – Added sugar for sweetness and you can adjust the quantity as per your taste or use jaggery also.
• Milk – I used milk as base for creamy texture and richness and it gives good result, you can use full cream milk for better taste.
• Condensed Milk – Used for extra richness and sweetness this makes payasam creamier. You can skip it and add little more milk if needed.
• Ghee – I have used ghee for roasting the cashews. It adds aroma and flavor. 
• Cardamom Powder – It gives gentle aroma and flavor to the payasam. You can add little more if you like stronger cardamom taste.
• Cashews – Used for garnish and crunch. I have roasted them in ghee. You can replace with almonds or mixed nuts.

How to make Corn Kheer Step by Step

1.Heat ghee in a pan roast cashews until golden, set aside. Roast corn rava for 2 minutes.

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

3.Cook until it is soft but not too mushy you should still able to feel the texture, that is the right stage.

4.Add sugar.It will turn goey.

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

6.Cook until its slightly and creamy

7.Add ghee fried cashews, mix well and switch off.

Serve warm or chilled!

Expert Tips

• Roasting Corn – I usually roast broken corn for few minutes before cooking. It helps bring good aroma and prevents raw taste.
• Cooking– Cook the corn until soft but do not overcook it. You should still feel small bits of corn while eating.
• Adding Sugar – Add sugar only after corn becomes soft and gets cooked completely. If added too earlier cooking may take little longer.
• Consistency – I have noticed this payasam thickens as it rests. You can switch off stove when it is slightly runny.
• Serving – You can serve it warm during rainy days and chill it for few hours during summer. Both tastes really good.

Serving and Storage

Serve this warm or chill and can be enjoyed as dessert after meals or during festivals. Store leftover payasam in refrigerator in airtight container. Before serving you can warm it slightly or keep in room temperature for some time. 

FAQS

1.Can I skip condensed milk?

Yes, you can skip condensed milk. Add little extra milk and adjust sugar according to your taste.

2.How thick should the payasam be?

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

3.Why did payasam become very thick?

Broken corn and milk continue to absorb liquid as it rests. Add little warm milk and mix well before serving.

4.Can I make this in advance?

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

5.Can I add nuts?

Yes you can add chopped nuts. It gives extra texture.

If you have any more questions about this Broken Corn Payasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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