Benami Kheer (Lahsun Ki Kheer)

Benami Kheer has a remarkable and intriguing history which dates back to the Mughal era and has originated in the Royal kitchens.

It was called Benami (Without name) as the ingredient in the kheer Garlic… Yes Garlic!!!  was kept a secret.

Getting Back to you the Lost Recipes ….

Bringing this recipe from the Royal Kitchens straight to your kitchen …

Try this super delectable kheer which tastes like creamy Almond kheer.

Simply irresistible….

Preparation Time: 35 minutes includes time for soaking garlic slivers in vinegar.

Cooking Time: 50 minutes

Serves:4

 Ingredients and Quantity:

Full-Cream Milk- 04 cups

Garlic cloves, slivered- ½ cup

Saffron strands- a pinch

Vinegar- 3/4^th cup

Sugar- 1/4^th cup / as desired

Green Cardamom Powder- 1/4^th tsp.

For the applying:

Silver leaf- 01 sheet

For the Garnish:

Garlic Cloves, slivered and sautéed in Clarified Butter- 04 nos.

Method:

Soak the garlic slivers in Vinegar for 25 minutes.

Wash them thoroughly in boiling water, 3 to 4 times, so that the garlic is free from its pungency and the vinegar in which it was soaked.

Set aside two tsp. of the washed garlic slivers for the garnish.

In a heavy bottomed deep non-stick pan add milk bring it to a boil add the saffron strands and cardamom powder when it reduces to 3/4^th of its original quantity add the garlic.

Reduce the milk to ½ of its original quantity. Add sugar.

Add the cardamom powder. Mix well.

In a small pan add clarified butter and sauté the garlic slivers set aside for garnish till crisp and light brown in colour. Place it on a kitchen absorbent paper to remove excess of ghee.

Serve warm / chilled, as desired, applied with silver leaf and garnished with sautéed garlic.

 Chef Tips:

1. If the garlic is not washed thoroughly with hot water, the kheer will curdle.
2. You may add slivered almonds , rose water and garnish with dried and edible rose petals, if desired.