Indian Sweet Corn Soup

6 Large corn cobs ( bhutta)
6 cups Water
2 Tbsp. Cornflour
1-1/2 Tbsp. Sugar
1 tsp. Soya sauce
1 tsp. Chilli sauce
1 tsp. Vinegar
Salt to taste

Pressure cook the corn kernels till tender. Keep about 1/4 cup cooked corn
kernels aside for later use. Grind rest of the corn kernels and cook it in
a pan on medium heat. Mix cornflour in 4 Tbsp. water and add . After
adding cornflour bring the soup to boil and then cook on low heat. Slowly
the soup starts getting thick. Continuously stir it so that it doesn't
stick to the bottom of the pan. Add sugar, salt, soya sauce, chilli
sauce, vinegar. Serve hot with corn kernels dipped in it. Optional -
If fresh corn is not available,you can use canned sweet corn tin. But add
3 cups of water instead of 6 cups.

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