Garlic Kheer / Benami Kheer / Lehsun Ki Kheer / Pudding / Payasam

 

          Ever heard of a dessert prepared with garlic? It is almost a lost recipe now. Sounds unique but actually it turns out very delicious. Garlic kheer has its origin from the Royal kitchens of Awadh. It is also known as Benami Kheer as the core ingredient was a secret kept by the Khansamas (chefs).

          The end product is like any other kheer / pudding that is generally made, but far more yummier. I bet no one will be able to guess the core ingredient. It is flavored with cardamom powder and saffron. So go ahead and give this exotic dessert a try by checking out the step by step pictorial recipe to prepare this rich, creamy and delectable dessert. 

• 12-15 garlic cloves, sliced
• juice of 1 lime
• 500 ml. full cream milk
• few cardamom pods
• 1/3 cup milk powder
• 1/3 cup jaggery powder
• 1 tbsp. slivered almonds
• 1 tbsp. slivered pistachios
• 1 tbsp. raisins
• 1/2 tsp. cardamom powder
• pinch of saffron 
• 1 tbsp. ghee
• 1 tsp. rose water 
• fried garlic slices, few saffron strands, chopped almonds & pistachios to garnish (opt)

            Soak the sliced garlic in the lime juice overnight. Rinse well under running water. 

            Boil 5-6 times in enough fresh water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency. 

            Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

            Bring the milk to a boil and simmer on a low flame for 4-5 minutes by stirring continuously.

            Now add the boiled garlic, followed by milk powder, jaggery powder, slivered almonds, pistachios, raisins, saffron and cardamom powder. 

            Give it a mix and continue to simmer, by stirring at intervals. When it starts to thicken to a desired consistency, add the ghee and simmer for 2-3 minutes more. 

            When done, switch of the flame and add the rose water. Keep aside and bring it to room temperature. 

            Then refrigerate for 1-2 hours. Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

                  Soak the sliced garlic in the lime juice overnight. 

                     Rinse well under running water. 

Boil 5-6 times in enough water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency.

Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

Bring the milk to a boil & simmer on a low flame for 4-5 minutes by stirring continuously. Now add the boiled garlic, followed by.....

                        milk powder,

                        jaggery powder, 

                        slivered almonds, 

                       slivered pistachios, 

                     raisins, 

saffron and cardamom powder. Give it a mix & simmer, by stirring at intervals. 

When it starts to thicken to a desired consistency, add the ghee & simmer for 2-3 minutes more. 

When done, switch of the flame & add the rose water. Keep aside & bring it to room temperature. Then refrigerate for 1-2 hours. 

Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

Mathura Peda (Janmashtami Special Sweets)

 

               Mathura Peda is a Janmashtami special sweet that has its origin in the North Indian city of Mathura. It is very popular and is offered as prasad to Lord Krishna during the festival of Janmashtami. The recipe is very simple with very few ingredients but with a lot patience. But the end product is just divine and delicious. 

          Mathura Peda or Mathura Ke pede is a mava based sweet that has a rich golden colour as the milk and sugar is simmered on a low flame till it comes together as a dough. In this recipe, white sugar is used. However, I added jaggery powder for a healthier version. 

          This is then given a small irregular shape. As a flavoring agent, I have added cardamom powder and a pinch of saffron which is optional as traditionally it is not added. At times a pinch of nutmeg powder is also added. 

          For the instant version, Mathura Peda can be made with milk powder too or store bought mava. So check out the step by step pictorial recipe to prepare this festive dessert.  

• 500 ml. full fat milk
• 2-3 tbsp. jaggery powder
• 1/4 tsp. cardamom powder
• pinch of saffron 
• 1 tsp. ghee
• 1 tbsp. powdered sugar
• chopped nuts & dry rose petals to garnish 

          Bring the milk to a boil. Then simmer on a low to medium flame continuously stirring till it is reduced to half. 

          Then add the jaggery powder, cardamom powder and saffron. Mix well and continue to simmer till all the moisture has evaporated and everything comes together.

          Cover and keep aside for 15-20 minutes. Then add the ghee and knead well till it turns soft and pliable.

          Make small pedas out of it and give it an irregular round shape. Dust with some powdered sugar and garnish with chopped nuts and dry rose petals. 

          Your yummy Mathura Peda is ready to be served as an offering to Lord Krishna. They can also be served as a festive dessert during Diwali, Holi or any other festival.

Bring the milk to a boil. Then simmer on a low to medium flame continuously stirring till it is reduced to half. 

         Then add the jaggery powder, cardamom powder & saffron. 

Mix well & continue to simmer till all the moisture has evaporated and everything comes together.

    Cover & keep aside for 15-20 minutes. Then add the ghee and.....

                     knead well till it turns soft and pliable.

           Make small pedas out of it & give it an irregular round shape. 

                     Dust with some powdered sugar. 

Garnish with chopped nuts & dry rose petals. So your yummy Mathura Peda is ready to be served as an offering to Lord Krishna. 

They can also be served as a festive dessert during Diwali, Holi or any other festival.

Paal Kozhukattai

 

          Paal Kozhukattai is a very popular South Indian dessert, which has its origin from the Chettinad region. It is a divine coconut milk based dessert and is traditionally prepared during special occasions and festivals. Garnish with a few saffron strands and enjoy this yummy dessert warm or at room temperature. So check out the step by step pictorial recipe to prepare this regional dessert. 

          Small round balls are prepared out of rice flour dough, which is then simmered in the milk till done. Cardamom powder is added for the flavour. For a healthy version, you can use wheat flour and sweeten it with jaggery instead of sugar. 

• 1/2 cup rice flour
• pinch of salt
• 1 tsp. ghee
• hot water as required
• 1 & 1/2 cups milk
• 1 cup water
• 1/4 cup sugar or to taste
• 1 cup coconut milk
• 1/2 tsp. cardamom powder
• few saffron strands to garnish 

          To make the Kozhukattai balls, in a bowl, take the rice flour, salt and ghee. Mix it well. Add hot water, little at a time and combine everything well. 

          Cover and keep aside for 2-3 minutes to cool down slightly. Then knead it into a soft dough. 

          Apply some ghee to your palm and make small round balls out of the dough. Keep them aside. 

          In a pan, bring the milk and water to a boil. Gently add the prepared balls and simmer on a low to medium flame for 12-15 minutes. Keep stirring occasionally so that it does not stick to the bottom.

          Now add the sugar and coconut milk. Cover again and simmer for 2-3 minutes.

          When done, add the cardamom powder and give it a mix. When done, switch off the flame.

          Cover and keep aside for 20-25 minutes before serving. Garnish with few saffron strands and enjoy it warm or cold.

      For the Kozhukattai balls, in a bowl, take the rice flour, salt & ghee. 

                             Mix it well. 

     Add hot water, little at a time & combine everything well. Cover & 

     keep aside for 2-3 minutes

                   Then knead it into a soft dough. 

  Apply some ghee to your palm & make small round balls out of the dough. Keep them aside. 

  In a pan, bring the milk & water to a boil. Add the prepared balls & simmer on a low to medium flame for 12-15 minutes. 

                           Add the sugar.....

                      and coconut milk. Cover & simmer for 2-3 minutes.

                      Add cardamom powder & give it a mix. 

 When done, switch off the flame. Cover & keep aside for 20-25 minutes before serving.

                Garnish with few saffron strands & enjoy it warm or at room temperature.

Makhana Dates Kheer / Payasam / Pudding (Fox Nut / Lotus Seeds Dessert)

 

          Kheer / Payasam is one of the most common and a very popular Indian sweets. It is a must in all festivals, ceremonies or auspicious occasions. So check out this yummy kheer prepared with phool makhana / fox nuts and dates. So it is a sugar free dessert. It takes very little time to dish out and turns out just amazing with just a few ingredients easily available in your kitchen. 

              Makhana is a very healthy snack item that can be enjoyed by just dry roasting it in butter and ghee. You can sprinkle some pepper or chili powder for a spicy flavour. 

              However, dessert made of makhana are equally tempting, is apt for festive occasions and is also diabetic friendly. Just skip the sugar and replace it with dates and you can enjoy it guilt free. 

              Serve, garnished with chopped pistachios, dry rose petals, saffron and dates. Check out a quick step by step pictorial recipe to prepare this healthy dessert. 

• 2 cups Makhana / Fox Nuts / Lotus Seeds
• 1 cup chopped dates
• 500 ml. full fat milk
• 1 tsp. rose water
• 1 tsp. ghee
• 2 bay leaves
• 1/4 cup evaporated milk
• a pinch of salt
• 1/4 cup almonds, chopped
• 1 tbsp. dry rose petals
• 1/4 tsp. cardamom powder
• pinch of saffron

          Blend the dates along with some water into a smooth paste. Add the rose water. Mix well and keep aside. 

          Heat ghee in a pan and sauté the makhana till it is slightly brown in colour. keep aside. 

          When it is cool, blend a handful of makhana, almonds and dry rose petals into a fine powder. Set aside.

          In a saucepan, bring the milk, a pinch of salt and bay leaves to a boil. 

          Now add the sautéed makhana and simmer on a low to medium flame till they turn almost soft. 

          Then add the ground makhana-almond powder, saffron, cardamom powder,  evaporated milk and the dates paste.

          Mix everything well and simmer further till you get the right consistency.

          Garnish with chopped pistachios, dates, saffron and dry rose petals. Serve this amazing dessert warm or chilled. 

Notes - 

        1.  If the dates are not soft and juicy enough, then soak them in warm water for a couple of minutes. Then go ahead and blend them. 

        2.  For the sugar-free version you can substitute dates with jaggery too. 

         3.   I added some powdered makhane and almonds to thicken the consistency. However, you can also thicken it with just some powdered dry fruits or just skip this step completely.

        4.   The kheer will thicken more on cooling, so keep the consistency according to your preference. 

                Blend the dates along with some water into a smooth paste. Add the 

                     rose water. Mix well and keep aside. 

                    Heat ghee & sauté the makhana till light brown. keep aside. 

                    When cool, blend a handful of makhana, almonds & dry rose petals 

                    into a fine powder. Set aside.

                         In a saucepan, bring the milk, a pinch of salt & bay leaves to a boil. 

                   Add the sautéed makhana & simmer for 4-5 minutes or till they 

                             turn almost soft. 

                       Add the ground makhana-almond powder, saffron, cardamom powder,

                                  evaporated milk and....

                            dates paste. Mix well & simmer till you get the right consistency.

  

                         Garnish with chopped pistachios, dates, saffron & dry rose petals. 

                     Serve this amazing dessert warm or chilled.