Grind 1 cup of frozen corn into a fine paste.

If needed add 1 tbsp of water, do not add more than that.

If using fresh corn cook this first and then grind it into a paste.

In a pan add ghee and add the cashew nuts.

Roast till golden brown and keep it aside.

In the same pan add the ground corn paste.

Add ¼ cup of frozen corn kernels to this.

Saute this in ghee for 3 minutes.

Add the milk now.

I used low-fat milk.

Mix well and let this boil in medium flame for 10-12 minutes.

Stir in between.

Switch off the flame.

Allow this to come to room temperature.

I used organic powdered jaggery.

So I added it as it is.

If using normal jaggery, melt this using very little water and filter the syrup.

Do not add it to the milk mixture when the milk is hot.

It may get curdled, so it is always safe to add the jaggery once the milk comes to room temperature.

Mix well after adding the jaggery.

Do not switch on the flame.

Add the roasted cashew nuts.

Serve chilled