So there is cabbage in this kheer? Yes (smile). Why is it not stinky? Because the cooking process takes care of that (smile). Oh this tastes so good! I am glad you like it (smile).
This is usually how the conversation would go when I treat anyone to this kheer. It’s unusual, but it really is delicious. I do not know the origins of the recipe, but this is a variation of a sweet song I heard many years ago at Jaipur. I was visiting a family friend and the lady of the house made this for dessert. She gave me the general instructions to make this dish and the recipe I am sharing with you is my own variation.
Plan: (Serves 6 )
- 1 C minced Cabbage ( chop some cabbage and process it in the food pro)
- 3 C Milk
- 2 Tbs slivered almonds
- A few Tbs of condensed milk
- 1 TBS Ghee
- A dash of cardamom powder
- couple of strands saffron
- 1Tbs raisins
- Heat the ghee in a heavy bottomed or non stick pan
- Add in the cabbage and cook on medium heat for about two minutes, until the cabbagey smell disappears.
- Add the milk, stir and turn the heat to medium low and cook for about 20 minutes.
- At this point the cabbage and milk should look homogeneous, if not- cook for some more time.
- Add the cardamom, saffron and the condensed milk. Since the condensed milk is sweet, I do not add any sugar.
- For this recipe I add about 2 TBS of condensed milk, but you can add more or less as per your taste.
- Add the Raisins, Stir to mix, cook for a few more minutes
- Garnish with slivered almonds when you serve. Enjoy it after cooling it in the fridge for about an hour or so.