Gobi Ki Kheer is a scintillatingly festive cauliflower kheer (pudding). While cauliflowers form the base of this kheer recipe, the rest of the ingredients list is basic – milk, sugar, saffron and dry fruits. A warm, smooth and delectably creamy bowl of gobi kheer to savor at the end of a festive meal is our definition of ambrosia.
You can never run out of enough ideas for dessert. Desserts make any meal special and festive. When it comes to Indian desserts, they are often characterized as rich, indulgent, and full of aromatics.Â
Using fruits and vegetables in desserts isn’t uncommon in Indian cuisine. While most gourds and carrots are usual favorites, the others are worth exploring too. One such vegetable is the cauliflower.
Cauliflower is a really versatile vegetable – from sinful gobi paratha to crisp tandoori gobi or delicious cauliflower pilaf, there are tons of interesting cauliflower recipes that are my favorite.
Well, cauliflowers aren’t exactly the first thing that comes to our minds when we think Indian dessert (leave alone kheer). So I won’t blame you guys for being a little confused about this dish.
However, I urge you to try this cauliflower kheer recipe out and trust me you’ll both thank me and lick off the last bits of your dessert bowls as you finish the kheer – it is a total treat.
Pro Tips To Make Gobi Ki Kheer:
Full cream (fat) milk is the best to make any kind of kheer or Indian pudding. The full-fat milk gives a thick and luscious texture to the kheer.
The Indian desserts like kheer are never done in a short span of time. They require patience and labor of love. So until the milk reduces almost to half the original amount and thickens nicely the kheer is not ready.
Always cook kheer over low heat and in a heavy bottom deep saucepan.
Be generous while adding cardamom, saffron, and dry-fruits in kheer. The richness and aroma in the Indian desserts come from all the mentioned ingredients.
Last but not least, keep on stirring the kheer at regular intervals to collect the cream (malai) from the sides of the pan and combine it back into the milk.
More Indian Kheer Recipes You Might Like To Try:
Paneer Kheer
Lauki Kheer
Rice Kheer
Seviyan Kheer
For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram and Youtube for video recipes.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Gobi Ki Kheer Recipe
Ingredients
- 500 gram cauliflower (gobi)
- 1 litre full cream milk
- 1 teaspoon saffron (kesar)
- 2 teaspoon cardamom powder
- 1/2 Cup sugar or to taste
Ingredients For Garnish:
- 1 tablespoon almonds (chopped)
- 1/2 teaspoon unsalted pistachio (chopped)
- 1/2 teaspoon edible rose petals (optional)
Instructions
How To Prepare Cauliflower (Gobi):
- Take the cauliflower and wash it properly. Cut the cauliflower in big chunks.
- Heat water in a large saucepan. Add cauliflower chunks, boil for 5 minutes or till the smell of cauliflower wafts away. Drain the water and transfer the cauliflower to a strainer or colander.
- Allow cauliflower to cool down a bit. Pat dry with a kitchen towel.
- Now grate the cauliflower. Or use a food processor to get fine granules of cauliflower.
How To Make Gobi Ki Kheer:
- While preparing cauliflower, simultaneously heat milk in a heavy bottom saucepan.
- Add the cardamom powder and stir to combine.
- Let the milk come to a boil once and then reduce the heat to low. Allow the milk to simmer over low heat until it reduces to half the original amount.
- Now, add the grated cauliflower, sugar and saffron. Stir to combine.
- Simmer the kheer on a low heat until cauliflower is nicely cooked and the kheer gets a creamy consistency. Turn off the heat.
- Gobi Ki Kheer is best served chilled. So keep in the fridge for 2 – 3 hours.
- Garnish gobi ki kheer with chopped almonds, pistachio and rose petals.
Recipe Notes:
- The sliced almonds or any other dry-fruits can be roasted in a tablespoon of ghee before adding in the kheer for an extra flavor.
- If you do not have cardamom powder, use 2 – 3 whole green cardamom and crush them.
