-1 ltr. Cow milk

-3-4 tbs-  Sugar

-1 tsp. – kesar

-3 tbs crushed dry fruits

-5 – Powdered cardamoms

-50-75 gms Garlic


Heat cow milk in a thick bottomed kadai on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.

Keep stirring so that it doesn’t get burnt from the bottom.

Add kesar and cardamoms to it.

Once the milk is reduced to half, add dry fruits and sugar.

When the milk is reduced to 1/3rd of its quantity, switch off the gas.

In another pan, boil water and add garlic pods to it. Boil it 4 to 5 times, everytime we boil it, discard old water and fill the vessel with fresh water (this is to get rid of garlicky flavor)

Now add the garlic pods to the boiled milk and keep it on flame for 4-5 mins.

Cool, chill in the fridge. (it can be served hot also)


-Garlic Kheer is also known as BenamiKheer because the ingredient in the kheer (garlic) was a secret.

-It has an interesting and intriguing history and dates back to the Mughals rule.

-It is cooked n a manner that garlic tastes like almonds.

-It has health benefits also – it reduces the risk of common cold and flu, it protects the heart, helps in diabetes control and can lower cancer risk.

-Prevents constipation and Bloating.

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