Boil the corn cob and remove the kernels.
Add a tbsp of ghee on a kadai and when the ghee is melted add the corn kernels and sauté for 2 minutes and keep aside.
When it’s cooled grind it to a coarse paste.
Powder the raw rice coarsely.
Saute the coconut in a tbsp of ghee until they are brown and switch the flame off.
Cut and clean the china grass and soak them in half a cup of milk and cool then in the refrigerator.
Now in a heavy based sauce pan add the rice powder and 1& 1/2 cup of milk and boil the rice in simmer for 7-8 minutes.
When the rice is cooked add the corn paste and cook for another minute .Then add sugar and mix until the sugar is dissolved.
Add the coconut& vanilla essence and mix well.
Transfer this mixture to a bowl and when it’s cooled, keep them in the refrigerator for 2 hours until they are chilled.
While serving, take a bowl add a scoop of corn-rice mixture and a tbsp of china grass soaked in milk, and some chilled milk to get the desired consistency.
Now transfer this to a dessert cup and garnish with saffron.