Name: Jain Kaju Corn Shorba
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Sweet Corn Kernels, boiled; 10 Cashews, soaked for paste, and roughly chopped for garnish; ⅔ cup Milk, room temperature; 1 tbsp Butter, unsalted preferred; ⅓ tsp Ground White Pepper, keeps the soup color pristine; 1⅓ cup Water, for the soup base; ⅔ tsp Salt, to taste; ⅔ tbsp Coriander Leaves, finely chopped, for a pop of color

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

1 cupSweet Corn Kernelsboiled
10Cashewssoaked for paste, and roughly chopped for garnish
⅔ cupMilkroom temperature
1 tbspButterunsalted preferred
⅓ tspGround White Pepperkeeps the soup color pristine
1⅓ cupWaterfor the soup base
⅔ tspSaltto taste
⅔ tbspCoriander Leavesfinely chopped, for a pop of color

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Take a portion of the boiled sweet corn kernels and blend them into a coarse paste with a splash of water.
In a saucepan, heat the butter on low flame. Add the coarse sweet corn paste and sauté for 2 minutes to release its sweet aroma.
2 min
Add the remaining whole boiled sweet corn kernels and the measured water. Bring the mixture to a gentle boil.
Lower the heat. Whisk the prepared cashew paste into the milk, and pour this rich mixture into the saucepan.
Season the soup with salt and white pepper powder. Stir well and let it simmer on very low heat for 5 minutes, allowing it to thicken into a creamy shorba.
5 min
In a separate tiny pan, toast the roughly chopped cashews in a drop of butter until golden, and stir them into the soup for added crunch.
Turn off the heat, garnish with a little fresh coriander, and serve warm.

How to tell it's done

A luxurious, thick, pale yellow creamy broth punctuated by juicy bursts of sweet corn and the rich bite of toasted cashews.

Nutrition

Per serving, from 2 servings.

Estimate: GoodEvery ingredient was matched to a nutrition source and weighed.

212kcal

Where the calories come from

Protein6.5 g11%
Carbohydrate21.9 g39%
Fat12.6 g50%

Sugars: 7.9 g
Saturated fat: 5.8 g
Fibre: 2.1 g
Sodium: 853 mg
Potassium: 319 mg
Calcium: 115 mg
Iron: 0.9 mg

Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Using white pepper powder instead of black pepper keeps the beautiful pale yellow visual aesthetic of the soup undisturbed.

What to serve it with

Serve in small bowls. This mildly sweet, extremely rich soup is perfect for kids or as an elegant Jain appetizer.

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