This is an Indian dessert made of corn, milk, ghee and sugar and is garnished with raisins and nuts.
Grated or coarsely ground fresh corn is slow-roasted in a dollop of ghee til it loses most of its moisture and assumes a dry granular form. The dish takes hours to cook and needs constant stirring and monitoring, but this pre-processing can be done once a year as the resulting material can be stored for months unrefrigerated.
Just before serving, the preparation is simmered for about five minutes on a medium flame before adding boiling water equal to that of the corn.
About three times that amount of boiling milk is a also added followed by further heating, and then adding about an equal volume of sugar and raisins. It is served hot but some like it after refrigerating it.
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