3 Cups of Sweet corn
(frozen one, thawed to room temperature)
2 Cups of Skimmed double toned milk
Half cup of Coconut cream
8 Teaspoon of Sugar (you can add sugar free instead)
Blend the Sweet corn in a blender/mixer with half a cup of milk and water, until it becomes a paste. Sieve it in a fine mesh and extract all the juice. To this sweet corn milk add the rest of the 1 ½ cup of milk. Let it boil for 10-15 minutes until the raw smell evaporates. Then add the Coconut milk and Sugar and let it simmer for only 2 minutes. Take it off the stove. If you want to use Sugar-free, it can be added even after taking the Kheer off the stove.