By Niveditha Kalyanaraman
October 13th, 2023
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A legendary dessert from Awadhi kitchens, this dish was not given a name, because the chefs didn't want to reveal the secret ingredient in the kheer: Garlic. Benami" means 'without a name'. The real test in making this kheer lies in the skill removing the pungency of garlic by blanching them in alum water and rendering it entirely odourless making its slivers mimic slivers of almond. Here's the recipe for Benami Kheer.
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Garlic peeled- 100 Gram Alum powdered - 15 gm Milk- 1500ml Cardamom powder- 2g Sugar-200g Pistachios 20g Almonds 20g Rose water 10 ml Optional: Saffron few strands
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Slice garlic cloves and soak them in water for about an hour. In 600 ml water add 1/3rd of alum and boil sliced garlic cloves for 10 mins. Strain and refresh in running water and repeat this step twice.
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Soak these cloves in plain water for 5 mins, very lightly scrub and then strain and wash it again in running water. Heat milk and reduce to half. Add blanched garlic, sugar, cardamom powder and rose water and saffron. Chill and serve with slivers of almond and pistachios.
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