Makai -ni Khees (Gujarati)

Ingredients:

• 12 tender corn cobs
• Ghee
• Cloves
• Cinnamon Sticks
• Full Cream Milk
• Ginger
• Green Chillies
• Grated Coconut
• Cinnamon powder
• Clove Powder
• Sugar
• Salt
• Lemon Juice
• Kishmish
• Hara Dhania
  

Method:
Grate and remove the kernels from the corn cob or coarsely grind in mixie. Heat 2 tblspn ghee and add 5-6 cloves and 3-4 1' pieces of cinnamon sticks. Then add the corn and fry till it is pink\gold in colour. Add 500-750ml full cream milk, 2 tspns of adrak-green chillies ground together, 1\2 fresh grated coconut, and 2 tblspns of cinnamon and cloves powdered together, and 1 tblspn of sugar. Cook till ghee seperates (more ghee may be added if necessary). Remove from fire. Add salt to taste and some lemon juice. Add some kishmish. Garnish with chopped hara dhania and fresh rated coconut. Serve hot. Can be made in oil but tastes best in ghee.