Vegan Corn Pudding - Jhajhariya

Jhajhariya is a vegan sweet corn pudding recipe made with just 4 ingredients. This coconut milk pudding is a vegan and gluten-free dessert! 

Also, this is a microwave recipe that can be made in just 15 minutes!

Recipe inspiration - a Google ad

Google is a powerful tool for sure! I found this recipe in one of their video ads.

Although this video is old, it got a lot of attention and went viral on social media. That is how I happened to see it.

It's aptly titled Reunion and talks about the Indo - Pak partition which happened in 1947.

A very beautifully done ad, it captures the emotions of two friends who got separated in this partition and how the respective grandchildren plan to reunite them.

The video is heartfelt indeed and manages to tug at your heartstrings. Do watch it. 

But apart from being moved by the video, there was something else in the ad that caught my attention. 

Trending now

In the ad, one of the friends fondly talks about his favorite memory of eating Jhajhariya with his childhood friend.

I had never heard of this dish and immediately took to google to find out more. I was very impressed and a bit amused to find many recipes mentioning this google ad along with their version of this recipe.

It seemed that Google had encouraged so many of them including myself to explore this long-forgotten dessert.

I chose to deep dive and find out more about this pudding. The more I read the more I was intrigued.

Some articles claim this to be a traditional Pakistani sweet dish, while others say it's a Rajasthani dessert. The jury is still out on this one. 

Although I am still not sure about the origin of this recipe, I am 100% sure that this recipe is a keeper!

Why I love this dessert

Here's Sweet corn and coconut milk pudding that can turn a regular day into something festive. 

Coconut milk desserts like this one is a perfect holiday sweet treat that is loved by all across ages!

• It's a no-cook, no-bake microwave dessert recipe
• Can be made in 15 minutes
• Vegan and gluten-free dessert
• Needs just 4 basic ingredients
• Great to taste 

Ingredients needed

Jhajhariya or Sweet corn Pudding is a dessert you can make when you are in a hurry or have sudden guests or if someone in the house is craving for something sweet!

It also is one of those desserts that can be served for a crowd at a vegan Thanksgiving or Christmas dinner!

The main ingredient here is sweet corn. The natural sweetness of corn brings a fresh taste to the dish.

You can use fresh, frozen, or canned corn for this recipe. 

Use full-fat coconut milk for a richer and creamier pudding.

Cold-pressed Coconut oil or any other cooking oil can be used.

Other ingredients are sugar, saffron, sliced almonds, and almond flour (optional). 

Here's how to make it

1. Thaw the frozen corn and then grind it coarsely. If using fresh corn, then grate it.
2. In a microwave-safe dish, add the coarsely ground corn.
3. To this, add coconut oil. Microwave on high for 2 minutes.
4. Give it a mix and then add coconut milk. Microwave on high for another 4 minutes.
   • Keep stirring at regular intervals.
5. Now add sugar, mix it again, and microwave on high for 2 more minutes.
6. At this stage, if the pudding is little watery, you can add almond flour to thicken it.
   • This is an optional step. Do it only if required.

Serving Suggestions

Lastly, garnish this vegan and gluten-free dessert with sliced almonds and saffron. 

You can serve this coconut milk pudding warm or chilled. 

I assure you that your guests will give it rave reviews and always ask for the recipe. 

Do try this unique and innovative dessert this holiday season!

Top tips, recommendations, and suggestions

The best thing about Jhajhariya is that you can easily make it vegetarian. Just substitute regular milk for coconut milk and use ghee instead of coconut oil. 

Microwave settings may vary. Keep checking after every minute. Feel free to use any other variety of sugar like brown, cane, coconut, or jaggery.

This vegan corn pudding can easily be made on a stove-top. You just need to add all ingredients and keep stirring it till it combines and doesn't stick to the pan. 

Add flour or corn starch to thicken it in place of almond flour. This dessert can be can made ahead of time and refrigerated. 

More dessert recipes for the holidays

• Rose flavored Coconut Balls
• Mango Mastani
• Thandai Chocolate Bark
• Aval Kesari
• Instant Pot Rice Kheer
• Apple Pistachio Mousse

If you are specifically looking for coconut milk desserts, then you can try this recipe - Figs Chocolate Coconut Milkshake.

If you’ve tried this Vegan Corn Pudding - Jhajhariya Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

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Recipe 📖

Vegan Corn Pudding - Jhajhariya

Priya Lakshminarayan

Jhajhariya is a vegan sweet corn pudding recipe made with just 4 ingredients. This coconut milk pudding is a vegan and gluten-free dessert! 

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Course Dessert

Cuisine Asian, Indian, Rajasthani

Servings 2 people

Calories 482.13 kcal

Equipment

• microwave

Ingredients  

1x2x3x

• ▢ 1 cup corn
• ▢ ½ cup coconut milk
• ▢ 2 tablespoon coconut oil
• ▢ ¼ cup sugar
• ▢ 3 teaspoon almond flour optional
• ▢ 8-10 strands saffron
• ▢ 1 tablespoon sliced almonds

Instructions 

• Thaw the frozen corn and then grind it coarsely. If using fresh corn, then grate it.
• In a microwave-safe dish, add the coarsely ground corn.
• To this, add coconut oil. Microwave on high for 2 minutes.
• Give it a mix and then add coconut milk. Microwave on high for another 4 minutes.
• Keep stirring at regular intervals.
• Now add sugar, mix it again, and microwave on high for 2 more minutes.
• At this stage, if the pudding is little watery, you can add almond flour to thicken it.
• This is an optional step. Do it only if required.
• Lastly, garnish this vegan and gluten-free dessert with sliced almonds and saffron.
• Serve this coconut milk pudding warm or chilled.

Notes

You can use fresh, frozen, or canned corn for this recipe. Use full-fat coconut milk for a richer and creamier pudding.

The best thing about Jhajhariya is that you can easily make it vegetarian. Just substitute regular milk for coconut milk and use ghee instead of coconut oil. 

Microwave settings may vary. Keep checking after every minute. Feel free to use any other variety of sugar like brown, cane, coconut, or jaggery.

This vegan corn pudding can easily be made on a stove-top. You just need to add all ingredients and keep stirring it till it combines and doesn't stick to the pan. 

Add flour or corn starch to thicken it in place of almond flour. This dessert can be can made ahead of time and refrigerated. 

Nutrition

Calories: 482.13kcal | Carbohydrates: 48.01g | Protein: 6.85g | Fat: 33.17g | Saturated Fat: 23.11g | Sodium: 14.34mg | Potassium: 396.37mg | Fiber: 3.4g | Sugar: 28.9g | Vitamin A: 202.51IU | Vitamin C: 8.03mg | Calcium: 38.89mg | Iron: 3.12mg

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You can view the google ad, here.