{"id":8604,"date":"2018-10-25T08:42:40","date_gmt":"2018-10-25T08:42:40","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=8604"},"modified":"2018-10-29T05:19:04","modified_gmt":"2018-10-29T05:19:04","slug":"benami-kheer-lahsun-ki-kheer","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2018\/10\/25\/benami-kheer-lahsun-ki-kheer\/","title":{"rendered":"Benami Kheer (Lahsun Ki Kheer)"},"content":{"rendered":"

Benami Kheer has a remarkable and intriguing history which dates back to <\/strong>the Mughal era and has originated in the Royal kitchens. <\/strong><\/p>\n

It was called Benami (Without name) as the ingredient in the kheer Garlic\u2026 Yes Garlic!!! \u00a0was kept a secret. <\/strong><\/p>\n

Getting Back to you the Lost Recipes \u2026.<\/strong><\/p>\n

Bringing this recipe from the Royal Kitchens straight to your kitchen \u2026<\/strong><\/p>\n

Try this super delectable kheer which tastes like creamy Almond kheer.<\/strong><\/p>\n

Simply irresistible\u2026. <\/strong><\/p>\n

\u00a0\"\"<\/strong><\/p>\n

Preparation Time: 35 minutes includes time for soaking garlic slivers in vinegar.<\/strong><\/p>\n

Cooking Time: 50 minutes<\/strong><\/p>\n

Serves:4<\/strong><\/p>\n

\u00a0<\/strong>Ingredients and Quantity:<\/strong><\/p>\n

Full-Cream Milk- 04 cups<\/p>\n

Garlic cloves, slivered- \u00bd cup<\/p>\n

Saffron strands- a pinch<\/p>\n

Vinegar- 3\/4th<\/sup> cup<\/p>\n

Sugar- 1\/4th<\/sup> cup \/ as desired<\/p>\n

Green Cardamom Powder- 1\/4th<\/sup> tsp.<\/p>\n

For the applying:<\/strong><\/p>\n

Silver leaf- 01 sheet<\/p>\n

For the Garnish:<\/strong><\/p>\n

Garlic Cloves, slivered and saut\u00e9ed in Clarified Butter- 04 nos.<\/p>\n

Method:<\/strong><\/p>\n

Soak the garlic slivers in Vinegar for 25 minutes.<\/p>\n

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.<\/p>\n

Set aside two tsp. of the washed garlic slivers for the garnish.<\/p>\n

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\/4th<\/sup> of its original quantity add the garlic.<\/p>\n

Reduce the milk to \u00bd of its original quantity. Add sugar.<\/p>\n

Add the cardamom powder. Mix well.<\/p>\n

In a small pan add clarified butter and saut\u00e9 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.<\/p>\n

Serve warm \/ chilled, as desired, applied with silver leaf and garnished with saut\u00e9ed garlic.<\/p>\n

\u00a0<\/strong>Chef Tips:<\/strong><\/p>\n

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

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Benami Kheer has a remarkable and intriguing history which dates back to <\/strong>the Mughal era and has originated in the Royal kitchens.<\/strong><\/p>\n","protected":false},"author":1,"featured_media":8605,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[84,164,56],"tags":[],"class_list":["post-8604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-sweet","category-lost-recipe-of-india","category-vegetables"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2018\/10\/BENAMI-KHEER1.jpg?fit=4752%2C7128&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2eM","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/8604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=8604"}],"version-history":[{"count":2,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/8604\/revisions"}],"predecessor-version":[{"id":8622,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/8604\/revisions\/8622"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/8605"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=8604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=8604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=8604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}