Curau de Milho, a simple dessert quite served in Brazil during the month of june in parties called Festa Juninas, which celebrates popular saints like St John,Peter and so on..These celebrations are also important in North Europe country..This sweet custard like pudding is made from the juice of unripen corn kernels,cooked with milk, sugar and butter..To prepare the curau, the corn kernels are grated off the ears and put into a cloth bag. The bag is then squeezed while adding the milk little by little, so as to extract as much juice as possible from the ground corn mass.The extracted liquid is combined with the sugar and any other ingredients, and thickened to a creamy consistency by cooking on the stove for about 45 minutes stirring frequently. The cream is then poured into appropriate dessert cups, muffin molds, shallow baking pans..The curau may be served warm or cool. It is typically dusted with powdered cinnamon..But i went for sweet corn kernels and grounded them along with milk which was quite easier than the traditional way of making this curau..
3cups Sweet corn kernels (fresh or tinned)
2cups Milk
3tbsps Sugar or as per need
1tbsp Butter
Few cinnamon powder
Grind the half of the corn kernels with half of the milk, blend for bit coarse paste, strain this grounded corn in a pan, do the same process with the remaining corn kernels..Bring boil to the corn milk in medium heat, add the sugar and butter, stir continously until the corn milk will be creamy consistency..
Pour it in small ramekins or dessert cups and sprinkle the cinnamon powder over the pudding..Serve warm or cold..
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