Lahsun ki Kheer

Ingredients

• 1 ltr full fat milk • 200 ml white vinegar • 200 g peeled lahsun (garlic) cloves • 200 g sugar • 6 g cardamom powder • 1 bay leaf • few strands of saffron • 25 g charoli • 60 g khoya • 10 ml oil

Method

Deodorising garlic

Soak garlic in white vinegar for 45 minutes to an hour and rub it well. Strain this garlic and wash it two-three times in running water. Now heat the water and add the garlic in, and boil it. When the water starts boiling, turn off the gas and throw out the water. Fill in fresh water and repeat the procedure twice. This helps to remove the vinegar and garlicky flavour. Cool this garlic and slice it thin. Take about 25% of the garlic in a pre-heated tray and grease it with oil. Cook it till golden in a slow oven.

For the kheer

Take a thick-bottom pan and add the milk, add the sugar, bay leaf, and keep it on a slow heat till it reduces to half. Add the garlic. Then the grated khoya, saffron and charoli seeds, and cardamom powder.

Garnish & Serve              

Keep this kheer chilled and garnish with golden garlic flakes which taste like almonds.