Jain Kaju Corn Shorba
Kaju corn shorba blends cashews with sweet corn and milk, made without onion or garlic.
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30 mintotal
Prep 10 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
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.
202kcal
Where the calories come from
- Protein6.3 g11%
- Carbohydrate19.8 g37%
- Fat12.4 g52%
- Sugars
- 9 g
- Saturated fat
- 5.9 g
- Fibre
- 1.8 g
- Sodium
- 864 mg
- Potassium
- 352 mg
- Calcium
- 114 mg
- Iron
- 0.9 mg
Estimated by calculation from the ingredient list, using 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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