Sweetcorn kernels – 200 gms
Sugar – 150 gms
Cardamom powder – 1 tbsp
Ghee –1 tbsp.
Coconut Milk – 100 ml
Milk – 100 ml
Cashews- 10 Nos
Almonds – 10 Nos
Grind the sweet corn kernels into a fine paste by preserving 2 tablespoons of kernels.
Extract the milk from half coconut approximately 100 ml. Cut cashews, almonds into small pieces.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add ghee to the inner cooking pot and allow it to melt. Add cashews, almonds and roast till golden brown in color. Remove it from the cooker and keep aside. Press cancel.
Clean the pot and press saute. Add sweet corn kernels paste, sweet corn kernels, 100 ml of milk, 100 ml of water and stir well. Later press cancel.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’pre-set menu button in the ROBOCOOK and set timer for 5 mins. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 5 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARMmode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Press saute. Add sugar, coconut milk to it and stir for 5 minutes. Garnish with roasted Almonds, cashews and mix well. Switch to Keep warm or Off mode.
Serve the Malaiki kheer as a dessert.