Since the day I met Arjit, he always talked about his grandfather’s “lasan ki kheer” (garlic pudding). He described it as a delicious and complex set of flavors that come together often with the eater unaware that the dessert was made with garlic. Trust me, it sounded just as odd to me as it does to you now but as they say, don’t knock it till you try it! He didn’t leave a recipe behind, so I found myself today intrigued in creating a remix of one! I’ve never made kheer but I have to say it was a hit!
I want you all to give it a try and tell me what you think!
1 whole garlic bulb, remove papery outer layers leaving skin intact
2-3 cloves of garlic, peeled and thinly sliced
6 tablespoons heavy whipping cream
1 cup 2% milk
1 black cardamom pod (If you’re not a fan of smoky flavors, skip this)
6 green cardamom pods
1/8 teaspoon cardamom powder
1/8 teaspoon rose essence
2 tablespoons brown sugar
2 tablespoons sliced almonds, additional for garnishing
2 tablespoons sliced pistachios, additional for garnishing
Dried rose petals and buds for garnishing
Cut the garlic bulb 1/2" from the pointy end exposing the individual cloves. Place it cut side up onto a baking tray, spray with oil, and broil on high for 5-10 minutes until golden brown to bring out sweetness.
Meanwhile, in a small sauce pan, add thinly sliced garlic to boiling water boil for 5 minutes to remove the garlic's intensity. Drain water and repeat this process 2-3 times in total with the same batch of garlic.
In a medium sized sauce pan on low to medium heat, add heavy whipping cream, milk, cardamom pods and powder, rose essence, and brown sugar and keep at a low simmer for 10 minutes. Remove all cardamom pods.
Cool and remove roasted garlic cloves from their skins, slice, and add into the simmering milk mixture along with the almonds, pistachios, and boiled garlic. Bring whole mixture to a boil, cut heat and bring to a boil again.
Place the kheer in each serving bowl or cup and chill in refrigerator for 10-20 minutes. Garnish with sliced almonds, pistachios, and rose petals before serving.
*For the best taste profile, serve chilled!*