Garlic Kheer

Name: Garlic Kheer
Total time: 2100 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 12-15 garlic cloves, sliced; juice of 1 lime; 500 ml. full cream milk; pods few cardamom; 1/3 cup milk powder; 1/3 cup jaggery powder; 1 tbsp. slivered almonds; 1 tbsp. slivered pistachios; 1 tbsp. raisins; 1/2 tsp. cardamom powder; pinch saffron; 1 tbsp. ghee; 1 tsp. rose water; fried garlic slices, few saffron strands, chopped almonds & pistachios to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#TOF - Garlic Kheer is almost a lost recipe now. Sounds unique but actually it turns out very delicious. It has its origin from the Royal kitchens of Awadh. It is also known as Benami Kheer as the core ingredient was a secret kept by the Khansamas (chefs). The end product is like any other kheer that is generally made, but far more yummier. It is flavored with cardamom powder and saffron. So enjoy this rich, creamy and delectable dessert.

Bethica Das @kitchen_flavours

Saved

Ingredients

30-35 minutes

3-4 servings

12-15garlic cloves, sliced
juice of 1 lime
500 ml.full cream milk
podsfew cardamom
1/3 cupmilk powder
1/3 cupjaggery powder
1 tbsp.slivered almonds
1 tbsp.slivered pistachios
1 tbsp.raisins
1/2 tsp.cardamom powder
pinchsaffron
1 tbsp.ghee
1 tsp.rose water
fried garlic slices, few saffron strands, chopped almonds & pistachios to garnish (opt)

Saved

Steps

30-35 minutes

1

Soak the sliced garlic in the lime juice overnight. Rinse well under running water.
2

Boil 5-6 times in enough fresh water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency. Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside.
3

Bring the milk to a boil and simmer on a low flame for 4-5 minutes by stirring continuously. Now add the boiled garlic, followed by milk powder, jaggery powder,
4

Slivered almonds, pistachios, raisins,
5

Saffron and cardamom powder. When it starts to thicken to a desired consistency, add the ghee & simmer for 2-3 minutes more.
6

When done, switch of the flame & add the rose water. Keep aside & bring it to room temperature. Then refrigerate for 1-2 hours. Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert.