Chef Avtar Singh Rana’s Royal Garlic Kheer

A rare royal delicacy from the kitchens of India

Serves: 6–8

Ingredients

• 500 g garlic cloves (large cloves)
• 2 liters full-fat milk
• 150 g sugar (adjust to taste)
• 2 tbsp desi ghee
• ¼ tsp green cardamom powder
• A pinch of saffron strands soaked in 2 tbsp warm milk
• 2 tbsp almond slivers
• 2 tbsp pistachio slivers
• 1 tbsp cashews, chopped
• 1 tbsp chironji (optional)
• 1 tsp rose water
• ½ tsp kewra water
• Edible silver leaf (optional, for garnish)
• Dried rose petals for garnish

Preparation of Garlic

1. Peel the garlic cloves and remove the green germ from the center.
2. Blanch the cloves in boiling water for 2 minutes.
3. Transfer immediately to ice water.
4. Repeat the blanching process 3–4 times to remove the sharp garlic aroma.
5. Simmer the cloves in milk for 15–20 minutes until tender.
6. Drain and lightly mash or leave whole, depending on the desired texture.

Method

1. Heat the milk in a heavy-bottomed pan and reduce it to about three-quarters of its original volume, stirring frequently.
2. Heat desi ghee in another pan and lightly sauté the cooked garlic until it turns pale golden.
3. Add the sautéed garlic to the reduced milk.
4. Stir in the sugar and cook over low heat for 10–15 minutes.
5. Add the cardamom powder, saffron milk, almonds, pistachios, cashews, and chironji.
6. Finish with rose water and kewra water.
7. Simmer for another 3–4 minutes and switch off the heat.

Royal Presentation

Serve warm or chilled in a silver or brass bowl.

Garnish with:

• Edible silver leaf (varak)
• Saffron strands
• Pistachio slivers
• Almond flakes
• Dried rose petals

Chef’s Signature Tip

The secret to exceptional Garlic Kheer is repeated blanching and slow cooking. Properly prepared garlic loses its pungency and develops a delicate sweetness, blending beautifully with rich milk, saffron, and nuts to create a luxurious dessert once enjoyed in royal kitchens.