Kheer is an integral part of Indian cuisine. Ancient Sanskrit texts refer kheer as ‘Parmanna’. No wonder, it is ever-present in all rituals and is offered to the gods and goddesses in almost all festivals. The most well known version of kheer is prepared with rice which is known as ‘Rice Kheer’ or ‘Rice Payasam’. Sevai or vermicelli, Makhana, bottle gourd, apples and carrots too is added to the thickened milk, flavoured with cardamom and saffron, to give it a different twist. Ingredients for Lehsun Ki Kheer: Method: 1. Soak the garlic in water for approximately 2 to 3 hours. Drain and keep aside. 2. Heat a vessel full of water and add 1/4 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. Lehsun Ki Kheer is ready to serve. 10. Garnish with pistachio and almond flakes and serve hot. Related Articles Indian Food Food in Ancient India Recipes in Vedic Period North Indian Cuisine Indian Desserts Date Kheer Rice Kheer Almond Kheer Dry Fruit Kheer Roasted Vermicelli Kheer |