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Garlic Kheer

By Chef Anwar Ali Ansari


  • Peel the garlic & wash it nicely. Slice all the garlic & wash it again.
  • Separately boil water, add alum and garlic in it.
  • Boil continuously till the moment the flavour of garlic disappears & also change water in between.  At last strain the garlic & squeeze the water nicely.
  • Boil Milk separately & reduce it by ¼, then add cardamom powder, saffron, sugar and strained & cooked garlic.
  • Finally check the sweetness & texture. Keep it in freezer & serve cold.


  • 200 Garlic cloves
  • 2 litres of milk
  • 1 Gram of saffron
  • 100 Grams of sugar
  • ¼ tsp green cardamom powder
  • 50 Grams of Alum