Lehsun ki kheer

Posted on February 26, 2009. Filed under: Sweets | Tags: , , |

For those who are adventurous, try this unusual yet delicious sweet. Garlic is cooked in such a way that you can’t make out its garlic, ensure that the garlic is thinly sliced and cooked carefully in the way mentioned. Alum is an important ingredient as it helps to retain the shining white colour of garlic.

Cooking Time : 40 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
4 cups low fat milk
¾ cup thinly sliced garlic (lehsun)
½ tsp alum (phitkari)
2 tbsp sugar substitute
2 tsp cornflour dissolved in 1 tbsp low fat milk
2 tsp skim milk powder mixed with 1 tbsp low fat milk
Method
1. Soak the garlic in water for approximately 2 to 3 hours. Drain and keep aside.
2. Heat a vesselful of water and add ¼ tsp alum and the garlic to it.
3. Boil for 10 to 12 minutes.
4. Strain, remove the garlic aside and discard the water.
5. Repeat steps 2-4 once again. This ensures that any leftover strong odour of garlic goes away.
6. Wash the garlic gently under fresh water, strain and discard the water.
7. Boil the milk in a non-stick vessel, add the garlic, sugar, cornflour mixture and milk powder mixture and mix gently.
8. Simmer for 15 to 20 minutes on a slow flame stirring continuously till it thickens.
9. Serve hot.

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3 Responses to “Lehsun ki kheer”

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if we use kasmiri lashan then how to make lashan ki kheer bcsz they are differ from ordinary lahasan if u can or do you think is there any major difference thanks in advance

shekhar
September 13, 2009

Reply

Honestly i do not know how to use kashmiri lahsun for doing the kheer. I will try sometime and if it turns out good will post.

culinaryhaven
September 14, 2009

Reply

is there any recipe for kashmiri lahsan this is very good recipe thanks

shekhar
September 13, 2009

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