Latheri Kossam corn thiakry: Creamy fast-breaking dessert by Sala

Ingredients

Corn cereal:

• 300 g finely crushed corn kernels (Corn Latheri)
• Warm water to rehydrate and 20 g of butter

Enriched curdled milk (Kossam):

• 600 ml creamy fresh curd or mild yogurt
• 150 g of sweetened condensed milk, 100 ml of crème fraîche or unsweetened condensed milk
• 1 sachet of vanilla sugar, 1 teaspoon of orange blossom water and grated nutmeg

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Preparation

1. Steaming Latheri: Wash and moisten the cracked corn. Steam in a couscous maker for 20 minutes, stirring with a fork to obtain tender, digestible grains. Butter and let cool.
2. Prepare the velvety Kossam: beat the curds with the sweetened condensed milk, the cream and the flavorings (vanilla, orange blossom, nutmeg) until you obtain a smooth consistency without excessive acidity.
3. Gourmet mixture: incorporate the cooled corn into the milk cream. Mix well so that the grains are generously soaked.
4. Refrigerate: leave to rest for at least 1 hour in the refrigerator.
5. Comforting service: serve fresh in bowls when breaking the fast (Iftar / Ndogou) to gently replenish energy.