Cabbage kheer recipe

Cabbage kheer, cabbage payasam is a wonderful dessert tastes great similar to Rabri. Cabbage is cooked, sauteed in ghee, made rich along with milk, condensed milk.

Have you ever imagined kheer or payasam with cabbage? Though I have heard green peas kheer, never imagined one with cabbage. My BIL told this recipe to try and was skeptical how this would taste. Looking at the procedure, I was confident that there will not be any cabbage smell, but did not expected that cabbage would blend in the recipe so well  and grateful for ever. The original recipe from here, is kheer and they have added flavors to suit the recipe as well as to suit their taste.

Now after trying out this, I thought I can make it in south Indian payasam way too. Yet cook cabbage by reducing milk will definitely in my steps as milk and cabbage goes really well with each other. I think even cauliflower will be a very nice the same way when prepared like this. 2019 flew just like that and looking forward for the New year with lots of hopes. Check out my Rabri post.

Wishing all the people reading this a Happy, Prosperous and Healthy New Year

Cabbage kheer recipe

Cabbage kheer, cabbage payasam is a wonderful dessert tastes great similar to Rabri. Cabbage is cooked, sauteed in ghee, made rich along with milk, condensed milk.

• 2 cups shredded cabbage
• 2 cups milk
• 2 tbsp sugar
• 2 tbsp condensed milk
• 2 tsp ghee
• 1/2 inch Cinnamon
• 2 cardamom
• 2 drops kewra water
• 2 drops rose water
• 1 pinch salt

1. I used my mandolin slicer to slice cabbage to thin strips. You can use knife too.
2. Boil 3 cups water, add shredded cabbage to it. Boil for 5 mins, drain water. Squeeze excess water completely.
3. Heat a heavy bottomed pan with ghee. Add cinnamon and cardamom to it. In goes cabbage. Sautee 5 mins in low flame with a dash of salt.
4. Pour in the milk and bring to boil. Simmer until milk reduced to half the volume.
5. Add sugar, condensed milk and mix well. Simmer for 2 more minutes.
6. In goes the kewra water and rose water. Siwtch off flame and garnish with nuts.

• In the original recipe, they have asked to add sugar along sauteeing the cabbage. I totally forgot so added after milk reduced.
• Salt can also be skipped, it is just to avoid flat taste.
• Keep stirring to avoid burnt battom.
• I added more ghee found it floating as a layer on top, which I did not like. So reduced the quantity in the recipe.

 

Cabbage kheer method:

1. I used my mandolin slicer to slice cabbage to thin strips. You can use knife too. Boil 3 cups water, add shredded cabbage to it.
2. Boil for 5 mins, drain water. Squeeze excess water completely.
3. Heat a heavy bottomed pan with ghee. Add cinnamon and cardamom to it. In goes cabbage. Sautee 5 mins in low flame with a dash of salt.
4. Pour in the milk and bring to boil. Simmer until milk reduced to half the volume.
5. Add sugar, condensed milk and mix well. Simmer for 2 more minutes.
6. In goes the kewra water and rose water. Siwtch off flame and garnish with nuts.

Garnish with sliced nuts and serve warm.

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