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Saturday, 27 September 2014

Cabbage Kheer (Pudding)

           Kheer / Payasam needs no intro. A truly Indian sweet delicacy that is relished by one and all during festivals or any In house ceremony. It is traditionally made with rice, but do try this exotic cabbage kheer and surprise everyone. It may sound strange, but it simply tastes yummy. I added a little bit of sago to give some consistency to the kheer. It is very difficult to guess the core ingredient. So why not play the guessing game with your family and friends. Good luck !!

  • 500 ml. full cream milk
  • 1 cup cabbage, finely sliced (Inside white part)
  • 2-3 tbsp. sago (sabudana), soaked overnight, preferably
  • 1 tbsp. ghee (clarified butter)
  • 4 tbsp. brown sugar or to taste
  • 2 cardamom pods
  • 2-3 tbsp. cashews and almond, sliced
  • few strands of saffron
  • 1 tsp. rose water

          Heat ghee in a pan and saute the cabbage for a few seconds. Keep aside. Grind the sugar and the cardamoms and keep aside. Bring the milk to a boil in a pan.

          Add the cabbage and the sliced nuts and continue to simmer on low flame for 15-20 minutes, stirring at intervals.

          Then add the sago and the sugar and continue to simmer further for 5 minutes or till it turns slightly thick to the desired consistency.

          Remove from the flame and cool. Add the saffron and rose water. Serve chilled.

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