Cholam Madura Sundal (Sweet Corn, Makai Snack)

A few days ago, I had posted that I intend to make a sweet dish using corn. Several people have asked me for the recipe. I am giving this top priority since it is Navratri now and those interested can prepare it in the next few days. My own experiment turned out very successful. All the people I served it to appreciated it and asked for second helpings.

1/2 cup sweet corn kernels
A pinch of salt
1 tsp cardamom powder
3 tsp grated coconut
1/4 cup date paste
4-5 pieces of cashewnuts
Roast the corn kernels and soak overnight
Next morning, drain the water and pressure cook for 3 whistles, adding a pinch of salt
Use just enough water to cook the corn kernels (slightly more than half a cup)
When the steam has released naturally, open lid and set aside
Heat a wok and add date paste and a little water to get a liquid of thick consistency
Once the date paste begins to boil, add the corn kernels
Mix well till the moisture evaporates
Remove from flame and set aside
Heat another wok and roast the cashew nuts
Add cardamom powder and grated coconut
Mix well and remove from flame
Add this to the corn kernels and mix well
Serve at room temperature

2 Comments Add yours

  1. Regina says:

    That looks delicious. I like your creative mind. I have never tasted Sweet Corn as sundal.


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