Thursday, July 16, 2015



Many years ago, a neighbour of ours, a Bengali lady, served us some delicious dessert and asked us to guess what it was made of. We guessed with different answers that readily came to mind but couldn't get the right answer, which was something we least expected- the kheer was made of cabbage!

Here's the way I made it adapting from Cabbage Kheer by Nupur of  The Veggie Indian. The kheer came out to be thick and rich.

We use the tender inner leaves of the cabbage to make this kheer.  I didn't use sugar as the sweetened condensed milk gave it adequate sweetness, but you may use sugar if you so desire. The amount of sugar and sweetened condensed milk can be varied as per your requirements/taste.

  • Tender Inner Leaves of Cabbage, shredded, 1 cup 
  • Nestle Milkmaid Sweetened Condensed Milk, 200 gms
  • Whole Fat Milk, 2 cups
  • Sugar, * only if desired
  • Cardamom Powder, from 2-3 Pods
  • Ghee, 1 tbsp
  • Cashewnuts, broken into pieces, 6-8

Wash the cabbage, remove the tender inner leaves of the cabbage and shred them
In a vessel boil a cup of water and add the shredded cabbage
Cook on low flame for about 10 minutes
Take it off the gas and drain the cabbage and keep aside
Heat ghee in a thick bottomed pan, roast the cashews and keep aside
In the same pan, with the remaining ghee fry the cooked cabbage till it turns slightly golden brown
To this add the milk and condensed milk. Stirring frequently to avoid it getting burnt at the bottom, cook the mixture on low flame for until it gets reduced to half the quantity.
Remove from flame and add the powdered cardamom
Garnish with roasted cashewnuts
Once it cools, refrigerate it and serve chilled

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