Grind Sweetcorn in mixer grinder. Heat a pan and pour coarsely ground Sweetcorn and cook till moisture evaporates and colour changes darker.
Soak saffron in lukewarm coconut milk and keep aside pour coconut milk and cook tiil merges well and thickens add grated coconut and mix well.
Add Pistachios flakes, sugar soaked saffron coconut milk and cardamom powder. Cook on medium flame stirring occasionally continuously. Cook tiil sugar melts and thickens like Rabdi.
Serve hot YUMMY, DELICIOUS HEALTHY Vegan Sweetcorn Rabdi in a bowl garnish with roasted pistachio flakes and cherries.
