by Pallavi Purani

Makai Nu Cheen – Creamy Corn

Makai Nu Cheen essentially sweet corn cooked in milk and spiced with ginger and green chillies. However you may use the packaged corn. You will need to blend it with a little milk till it is of an almost-puree consistency. Leave some chunks as they are like flavor bombs in the mouth.

This dish is hearty, keeps long and is a family favorite.

Print Recipe
Makai Nu Cheen
Course side dish
Cuisine gujarati
Prep Time 15 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • 250 - 300 gms Corn cobs
  • 1/4 inch ginger Grated
  • 2 - 3 Green chilli
  • 1 Cup Milk and more
  • 1/4 Tsp Mustard Seeds / Rye .
  • 2 Tsps Oil
  • to taste Salt
Course side dish
Cuisine gujarati
Prep Time 15 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • 250 - 300 gms Corn cobs
  • 1/4 inch ginger Grated
  • 2 - 3 Green chilli
  • 1 Cup Milk and more
  • 1/4 Tsp Mustard Seeds / Rye .
  • 2 Tsps Oil
  • to taste Salt
Instructions
  1. Grate the corn or pulse in the mixer. Keep aside.
  2. In a non stick pan, heat thee oil, add the finely chopped green chilies, grated ginger and mustard seeds.
  3. Once they splutter, add the grated corn and mix it all.
  4. Reduce the flame to low and add 1/2 cup milk at a time.
  5. Stir well all the time so that it does not stick to the bottom.
  6. Add another half cup once it becomes dry-ish.
  7. We want a nice creamy consistency, I always add 1/4 cup additionally.
  8. Cover the pan and let it cook on slow heat. Mix ocassionally.
  9. Once all the milk is soaked up, you will see the corn turn really creamy and nice.
  10. Serve hot with bhakri.


Leave a Reply

Your email address will not be published. Required fields are marked *