Sweet Corn Pudding - Vegan Jhajariya (Microwave Method)

Vegan Sweet Corn Pudding served in 2 bowls with a spoon in one.

Sweet Corn Pudding - Vegan Jhajariya (Microwave Method)

Looking for a quick and easy sweet corn pudding recipe? Try Jhajariya—a traditional Indian dessert made with fresh corn, and pantry-friendly ingredients. This creamy and fragrant vegan sweet corn pudding is gluten-free, and cooked in the microwave in just 15 minutes. Whether you're prepping for festive celebrations, entertaining guests, or craving a post-meal treat, this Indian microwave dessert is simple, satisfying, and full of rich, comforting flavor.

Course Dessert

Cuisine Indian, Pakistani, Rajasthani

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 241.37kcal

Author Priya Lakshminarayan

Equipment

Ingredients

1 cup sweet corn, frozen
½ cup coconut milk or corn milk
2 tablespoon vegan ghee
¼ cup sugar
2 tablespoon almond flour
8-10 strands saffron
1 tablespoon slivered pistachios
1 tablespoon sliced almonds

Instructions

Thaw the frozen corn and transfer to a blender jar.
Then grind it coarsely. If using fresh corn, grate it instead.
In a microwave-safe dish, add the coarsely ground corn along with coconut oil. Microwave on high for 2 minutes.
Give it a mix, then add coconut milk or corn milk. Microwave on high for another 4 minutes, stirring once midway.
Add sugar, mix well, and microwave on high for 2 more minutes.
If the pudding looks a little watery at this stage, add almond flour to help thicken it.
The sweet corn pudding should now resemble a thick porridge or halwa.
Garnish with sliced almonds and saffron. Serve warm or chilled.

Video

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A post shared by Priya Lakshminarayan- Recipe Developer (@cookilicious)

Notes

Microwave settings may vary, so keep an eye on the pudding and check its consistency after every minute. Adjust cooking time as needed based on your microwave’s power level. Feel free to use any variety of sweetener—brown sugar, cane sugar, coconut sugar, or even grated jaggery for a more earthy, traditional flavor. To thicken the sweet corn pudding, you can substitute almond flour with cornstarch, rice flour, or arrowroot powder.

Nutrition