Lehsun Ki Kheer is a popular and amazingly satisfying Indian dessert. The main ingredient of this kheer is Garlic. Garlic and milk might not be the most popular of the combinations, but this recipe brings them together to create a unique flavour. Garlic is cooked in such a way that one can not make out its garlic. But one must 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.

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:

•Low Fat Milk - 4 cups
•Garlic - 3/4 cup, thinly sliced
•Alum (phitkari) - 1/2 tsp
•Sugar - 2 tbsp
•Cornflour - 2 tsp, dissolved in 1 tbsp low fat milk
•Skimmed Milk Powder - 2 tsp
•Pistachio - 2 tsp, finely chopped
•Almonds - 8 to 10, finely chopped

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.

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