Janmashtami Special: Cabbage Kheer Recipe

Today, she shares with us a healthy Indian dessert recipe using cabbage, which is high in dietary fibre, to make a delicious and nutritious kheer.

Cabbage Kheer

Ingredients

• 2 cups shredded cabbage
• 1 can condensed milk
• 4 cups milk
• ? cup sugar ¨C or you may reduce it depending on your taste
• A pinch of saffron
• 2-3 cardamom pods ¨C pounded
• 1 tbsp ghee
• ? broken pistachios and cashew pieces.
• 2 tbsp almond powder ¨C optional

Method:

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

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

? Keeping the flame low, add milk and condensed milk and cook this mixture for about 25-30 minutes until the milk reduces to almost half its quantity, stirring frequently.

? Add sugar and the almond powder and keep stirring for an additional 10-15 minutes. Add in cardamom pods and saffron and turn off the flame.

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

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

Notes from my Kitchen:

• Use a heavy bottomed pan for the preparation else you may end up burning the milk
• Addition of almond powder adds a rich taste and texture to the kheer, you may omit it completely if you wish
• 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
• You can use the drained water to knead the dough for chapathis, it will result in very soft dough.

*Image and text courtesy: ?UK Rasoi n me