Sikkim is a landlocked state in Northeast India, bordered by Nepal, Tibet and the Indian state of West Bengal in the south. Nestled in the Himalayas, it has a diverse climate with sub-tropical temperatures in the South and regular snowfall in the North. Their hot springs are known for their medicinal value.
Sikkim’s economy is based in its farming of ingredients like oranges, corn, wheat, millet, tea and cardamom. Sikkim is India’s largest producer of cardamom. The southern region is known for their tea plantations. The capital of Sikkim, Gangtok is a popular hill station, a name given by the British for high altitude summer retreats from the hot lowlands.
Kangchenjunga, located in Sikkim, is the third largest mountain peak in the world.
Sikkim is the least populous state in India, with a majority Nepali population. Most of their cuisine is rooted in Nepal and/or Tibet.
(adapted from Taste of Nepal by Jyoti Pathak)
- 5 ears corn
- 1/4 cup ghee
- 3 1/2 cups milk
- seeds from 4 green cardamom pods
- 3/4 cup sugar
- 2 tablespoons sliced almonds
- 2 tablespoons raisins
Using a mortar and pestle, grind cardamom seeds to a powder.
Slice the corn into a bowl, so that you retain all of the liquid. With your hands, squeeze the corn kernels so that as much liquid is possible is extracted.
In a saucepan, heat ghee. Add corn and all of its juices. Cook until the juices have evaporated, about 5 minutes.
Add milk and cardamom. Bring to a boil.
Reduce to a simmer and cook until the corn is tender and liquid is reduced by half.
Add sugar, raisins and almonds and cook for another 5 minutes.
It is on the thin side when eaten immediately.
For Indian people who are used to eating thin kheer’s this is not an issue. However, I prefer thicker puddings. I liked it better when I let it chill overnight and it was best eaten 2 days later, reheated in the microwave.
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