Garlic Kheer or Benami Kheer has a remarkable and intriguing history and dates back to the rule of the Mughals. It was called benami because the ingredient within the kheer (garlic) was a secret! Try out this unbelievably delectable dessert recipe.
- 1/4 cup garlic
- 1/2 liter milk
- 3 tbsp condensed milk
- 1 tsp cardamom powder
- 3 tsp vinegar
- 3 cups water
Steps in Making
- First of all, wash the garlic well and cut it into long and thin shapes. Now we will first remove the distinct taste and strong aroma of garlic. For this, soak garlic in 1 tsp vinegar for 15-20 minutes.
- Now put 1 cup of water and garlic in a pan along with vinegar. Boil for 5 minutes on medium heat. After 5 minutes, strain the garlic through a sieve and again boil the garlic in 1 cup fresh water and 1 teaspoon vinegar for 5 minutes.
- Meanwhile, keep the milk warm in another kheer making vessel. Cook the milk till it becomes thick. We will filter the garlic again and boil it again for the third time in 1 cup of water and 1 teaspoon of vinegar. That is, we boiled the garlic three times for 5 minutes and each time with fresh water and vinegar. By doing this the bitterness and strong smell of garlic will be removed.
- The milk has become thick and now wash the garlic thoroughly with clean water and let it cook. Now add condensed milk to it.
- The consistency of milk has thickened and has become creamy. Garlic pieces have also become soft after cooking a little. Condensed milk enhances both the taste and the color of the kheer. If you want, you can also use sugar instead of condensed milk.
- Serve in a serving bowl after freezing kheer.