Benami Kheer Rajasthan
History of Benami Kheer
Benami kheer is one of these legendary desserts from Awadhi kitchens, which was not given a name due to the chefs not wanting to reveal the secret ingredient. Kheer derives from the Sanskrit word ‘Ksheer’. This dessert, which is mostly made with rice grains, is milk-based. Various fruits and vegetables have been added to the mixture over time as people experiment.
Ingredients of Benami Kheer
| Garlic peeled- 100 Gram | Alum powdered – 15 gm |
| Milk- 1500 ML | Cardamom powder- 2 gm |
| Sugar-200 Gram | Almonds 20 gm |
| Pistachios 20 gm | Rose water 10 ml |
| Optional: Saffron few strands |
Preparation of Benami Kheer
- Soak garlic cloves for about an hour in water after slicing.
- Add 1/3 of the alum to 600 ml of water and boil sliced garlic cloves for approximately 5 – 10 minutes.
- Repeat the two previous steps two more times while under running water.
- Then rinse them again with running water after soaking them for 5 minutes in plain water, lightly scrub, and strain.
- Bring milk to a boil and reduce by half.
- Blanch the garlic, add sugar, cardamom powder, and rose water (can add saffron).
- Chill and serve with almonds and pistachios.
Health Benefits
The antioxidant properties of garlic help boost immunity. Studies show that garlic prevents colds, flus, and even cancer by strengthening your immunity. Additionally, it regulates blood pressure
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