Vegan Corn Pudding - Jhajhariya

Jhajhariya (vegan corn pudding) served in a bowl with a spoon in it

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!

Course Dessert

Cuisine Asian, Indian, Rajasthani

Prep Time 5

Cook Time 8

Servings people

Calories 482.13kcal

Author Priya Lakshminarayan

Equipment

microwave

Ingredients

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