Kashmiri-inspired Corn Pamonha

Ingredients

In this Kashmiri-inspired adaptation of Pamonha, we incorporate Kashmiri spices such as cardamom, cinnamon, and cloves to infuse the dish with the flavors of the Kashmiri cuisine. Additionally, saffron is added to give the pamonha a vibrant yellow color and a subtle floral aroma, reminiscent of Kashmiri cuisine. We alse have the original recipe for Pamonha, so you can check it out.

• 4 cups (800g) fresh corn kernels 4 cups (800g) fresh corn kernels
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• A pinch of saffron strands A pinch of saffron strands
• Corn husks, for wrapping Corn husks, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 5g
• Fiber: 6g
• Salt: 0.01g

Preparation

1. 1.
   In a blender, combine the fresh corn kernels, milk, sugar, ground cardamom, ground cinnamon, ground cloves, and saffron strands. Blend until you achieve a smooth and creamy consistency.
2. 2.
   Take a corn husk and spread a thin layer of the corn mixture onto it. Fold the husk to enclose the mixture, creating a small package. Repeat this step with the remaining corn husks and mixture.
3. 3.
   Place the wrapped pamonhas in a steamer basket and steam for approximately 30-40 minutes, or until the pamonhas are firm and cooked through.
4. 4.
   Remove the pamonhas from the steamer and let them cool slightly before serving. Unwrap the husks and enjoy the Kashmiri-inspired Corn Pamonhas while still warm.

Treat your ingredients with care...

• Corn husks — Soak the corn husks in warm water for about 30 minutes before using them to make them pliable and easier to work with.

Tips & Tricks

• If you prefer a sweeter pamonha, you can increase the amount of sugar according to your taste.
• For a richer flavor, you can substitute the milk with coconut milk.
• Serve the pamonhas with a dollop of clotted cream or a sprinkle of crushed pistachios for an extra touch of Kashmiri indulgence.
• If you don't have corn husks, you can use banana leaves or parchment paper as a substitute.
• Leftover pamonhas can be refrigerated and enjoyed cold or reheated gently in a steamer before serving.

Serving advice

Serve the Kashmiri-inspired Corn Pamonhas warm as a delightful breakfast or snack. They can be enjoyed on their own or paired with a cup of Kashmiri Kahwa tea for a complete Kashmiri culinary experience.

Presentation advice

Arrange the unwrapped pamonhas on a platter, showcasing their vibrant yellow color. Garnish with a sprinkle of saffron strands and a dusting of ground cinnamon for an elegant touch.