Cabbage Kheer

admin, June 11, 2014

Serving size:2-4

Ingredients:

1. 2 cups shredded Cabbage
2. 1 can condensed milk
3. 4 cups milk
4. ½ cup Sugar – or you may reduce it depending on your taste
5. A pinch of saffron
6. 2-3 cardamom pods – pounded
7. 1 tbsp ghee
8. ¼ broken pistachios and cashew pieces.
9. 2 tbsp Almond powder – optional

Directions:

1. Boil 2 cups of water in a pan, and add shredded cabbage to it. Let it cook on medium flame for 10-15 minutes. Turn off the flame, drain the cabbage completely and reserve the drained water aside.

2. Now, heat ghee in a big pot and throw in the drained cabbage. Fry for 3-4 minutes on a low flame.

3. Keeping the flame low, add milk and condensed milk and cook this mixture for about 25-30 minutes till milk reduces to almost half of its quantity, stirring frequently to avoid it getting burnt

4. Add sugar and almond meal at this stage and keep stirring for 10-15 minutes more. Add in cardamom pods and saffron and turn off the flame.

5. Add pistachios and cashews and keep in the refrigerator to chill

6. Serve chilled, garnishing with more cashews on top if required

Tips:

1. First and foremost, use a heavy bottomed pan for the preparation else you may end up burning the milk

2. Addition of almond meal or powder brings a very rich taste and texture to the kheer, you may omit it completely if you wish

3. To make it vegan, you can replace the milk with coconut milk and instead of condensed milk use 2 tbsp corn-starch + 2 cups of water. Cashew milk is also a good option for this

4. You can use the drained water in kneading the dough for chapathis, it will result in very soft dough.

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