1 big sweet corn,
500 ml skimmed milk,
½ cup sugar,
2 tsp ghee,
A pinch of cardamom powder,
2 pinches of saffron,
Broken pieces of cashew nuts
Grate the corn on a grater and collect the pulp.
Heat ghee in a deep bottomed pan and fry cashew nuts till golden brown.
Add corn pulp to it and keep stirring. Fry the corn pulp till the raw smell goes off. This will take approximately 6 to 7 minutes.
Mix in the sugar and add hot milk, cardamom powder and saffron.
Let the rabid cook well. It will thicken as it cooks. Once it is done switch off the gas and allow it to cool to room temperature. Keep it in the fridge for a minimum of 2 hours and serve chilled.