Ingredients
- Sweetcorn kernels 500 gms
- Full fat milk 500 mls
- Sugar 250 gms
- Green cardamom powder 1 gm
- Olpers Cream 150 gms
- Saffron few strands
- Pistachio nuts 12-15
Cooking Directions
- Grind kernels then add sugar and cardamom powder.
- Stir mixture with milk on low heat until thickene.
- Add Olpers cream and saffron strands.
- Garnish with sliced pistachios.