Recipe: Sweet Corn Basundi Appam Balik

Recipe shared by Hajira Banu

This dessert is a unique Indo-Malaysian fusion recipe that combines the soft texture of Appam Balik with the rich, creamy flavour of sweetcorn basundi — rolled up, chocolate-dipped, and finished with crushed nuts for a playful, bite-sized treat.

Prep time: 45 mins | Cook time: 30 mins | Servings: 4

Ingredients:

For the Appam Balik batter

• 1 cup all-purpose flour (maida)
• 2 tbsp cornflour
• 2 tbsp sugar
• A pinch of salt
• 1/2 tsp baking powder
• Milk, as required to make a smooth batter
• 1/2 tsp vanilla essence
• Ghee, for cooking

For the sweet corn basundi filling

• 2 cups milk
• Sugar, to taste
• 2-3 strands of saffron 
• 2 tbsp mixed nuts, finely chopped
• 1/2 cup sweet corn, boiled

For garnishing

• Melted chocolate
• Chopped pistachios and almonds

Method:

1. Mix maida, cornflour, sugar, salt, and baking powder in a bowl.
2. Add milk slowly. Whisk to a smooth, lump-free batter.
3. Stir in vanilla essence.
4. Rest the batter for 30 minutes.
5. Heat 2 cups milk in a pan. Bring to a boil.
6. Add sugar, saffron water, and chopped nuts.
7. Stir in the boiled sweet corn.
8. Cook on low heat until thick and creamy.
9. Cool the filling completely.
10. Heat a dosa tawa. Grease lightly with ghee.
11. Pour a small ladle of batter. Spread into a thin pancake.
12. Cook until just set and soft.
13. Repeat with the remaining batter.
14. Spoon the basundi filling onto the centre of each pancake.
15. Roll tightly into a cigar shape.
16. Trim both ends neatly.
17. Dip each end into melted chocolate.
18. Coat the dipped ends with chopped nuts.
19. Chill the rolls for 10 minutes to set the chocolate.
20. Serve and enjoy!

Tip: For extra crunch, roll the chocolate-dipped ends in desiccated coconut along with the chopped nuts.