Lehsun ki Kheer

About Lehsun ki Kheer

Ingredients

• Garlic, minced 1½ cups
• Low fat milk 500 mls
• Alum a little
• Seedless dates, minced 7 to 8
• Cornflour 1 tbsp

How to Make Lehsun ki Kheer (Stepwise Photos)

Method

1. Take sufficient water in a bowl, add garlic and soak for 3 to 4 hours.
2. Heat sufficient water with alum in a deep non-stick pan, drain and add garlic and boil for 10 minutes to get rid of the bitterness. Drain well.
3. Heat milk in another deep non-stick pan, add dates and boil till dates soften.
4. Add garlic and cornflour, mix well and cook till the kheer thickens.
5. Transfer into a serving bowl and serve hot or at room temperature.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps