Cabbage Kheer is a delicious Indian recipe served as a dessert.
This desert is very simple to make and delicious to have.
INGREDIENTS :
(1) 2 cups / 200 grams of shredded Cabbage
(2) 1 litre of Milk (either full fat milk or single toned milk)
(3) Three fourth cup / 75 grams of sugar or depending on the sweetness required
(4) One fourth teaspoon of Cardamom powder
(5) 3 tablespoons of Ghee
(6) 15 pieces of Cashews, broken
(7) 20 pieces of Almonds, crushed
(8) Raisins
(9) Almonds and Cashews for garnishing too
PREPARATION :
(1) Rinse the cabbage and remove the loose outermost leaves so only clean compact leaves remain. Slice a small section of the cabbage using a knife as shown in the image and put them in the hand grater jar to grate it. You may use a food processor or can grate using a chef’s knife too. Grate 200 grams of cabbage in this way.
(2) Using a Mortar and Pestle, crush the 20 pieces of almonds as shown in the image.
(3) Break the cashews into smaller pieces as shown in the image.
All ingredients set together for the preparation of Cabbage Kheer.
METHOD :
(1) Boil 1 litre of milk in a broad and deep utensil and keep aside.
(2) Take 2 glasses of water in a utensil and add shredded cabbage to it. Cook the cabbage in boiling water for 10 minutes. Turn off the flame and drain the cabbage completely and reserve the drained water aside. You can use this drained water in kneading the dough for chapatis as it will result in a very soft dough.
(3) Now heat 3 tablespoons of ghee in a pan and put the broken cashews on it and roast it for 30 seconds till it changes colour to golden brown. Then take the roasted cashews and put it in the boiled milk.
(4) In the remaining ghee, add the drained cabbage. Fry it on a low flame for 5 minutes until the cabbagey smell disappears.
(5) Put the fried cabbage into the boiled milk and then cook this milk cabbage mixture for 30 minutes on a low flame till the milk reduces to almost half of its quantity. Stir the mixture frequently to avoid it getting burnt.
(6) Add sugar, cardamom powder, crushed almonds at this stage and keep stirring 15 minutes more. At this point, the cabbage and the milk should look homogeneous. Now turn off the flame and let it cool.
(7) Add raisins. Addition of crushed almonds and raisins brings a very rich taste and texture to the kheer.
(8) Once cooled, transfer it onto a serving bowl and garnish with almonds and cashews as shown.
Keep in the refrigerator to chill. Serve chilled.
It tastes good when warm and fresh. However, tastes best when served chilled.
Since cabbage is a very low calorie vegetable, if you reduce the quantity of sugar and don’t add condensed milk to it, this is a perfect low calorie family desert. It can be used during fasting as well.