A Royal Secret: India's Unbelievable Garlic Pudding (Lehsun ki Kheer)
Details
A dessert with garlic? Don't knock it 'til you've tried it!
Ingredients
Instructions
Prepare the Garlic
The key to this dish is removing the garlic's strong smell and flavor. In a pan, add 1 cup of water, 1 tsp of vinegar, and the finely chopped garlic. Bring it to a boil, then lower the flame and cook for 5 minutes. Strain the garlic and discard the water. Repeat this boiling and straining process one more time with fresh water and another tsp of vinegar. For the third boil, use only plain water (no vinegar) and cook for 5 minutes before straining well. After the final strain, transfer the boiled garlic to a bowl and mash it into a paste. This repeated boiling process is crucial to neutralize the garlic's pungency.
Reduce the Milk
In a separate heavy-bottomed pot, bring the 1 liter of milk to a boil over medium flame. Let it simmer, stirring occasionally, until it has reduced by about a quarter.
Combine and Cook
Add the mashed garlic paste to the reduced milk and stir continuously on a low flame to prevent lumps. After about 5 minutes, add the crumbled khoya and the green cardamom powder.
Thicken the Kheer
Continue to cook the mixture on low flame for 20-25 minutes, stirring continuously until the kheer thickens to a creamy, pudding-like consistency.
Sweeten and Finish
Add the sugar and cook for another 7-8 minutes, stirring until it's fully dissolved.
Serve
Turn off the heat and let the kheer cool down completely. This dessert is best served chilled. Transfer to serving bowls and garnish generously with chopped mixed nuts before serving.
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