TALES OF KHEER

By Ruchit Harneja

INGREDIENTS

For Benami kheer

● Garlic cloves(peeled) 100 Grams

● Powdered alum 10 Grams
● Milk 1500 Ml
● cardamom powder 2 Grams
● Sugar 200 Grams
● Rose water 10 Ml
● Graham crumbs 125 Grams
● Melted butter 50 Grams

Preparation:

● Sliver garlic cloves and soak them in water for about an hour.
● In 600 ml water, add 1/3rd alum and boil slivered garlic cloves for approx. 10 mins.
● Strain and refresh in running water and repeat this step two more times.
● Soak these cloves in plain water for 5 minutes, very lightly scrub and then strain and
wash it again in running water.
● Heat milk and reduce to half.
● Add blanched garlic, sugar, cardamom powder and rose water.
● Refrigerate.

For Roah di kheer

● Sugarcane juice 1 Ltr

● Jaggery powder 50 Grams
● Pre-soaked basmati rice 150 Gram
● Cardamom powder 2 Gram
● Salt 1 Gram
● Cocoa butter 100 Grams
● White chocolate 75 Grams
● Green color (fat soluble) 2 Grams

Preparation:

● Mix sugarcane juice and rice together and bring to a boil.

● Reduce the heat and let it simmer, add jaggery powder and cook till it is lusciously thick
and gets a custard texture.
● Add cardamom powder to it and a sprinkle of salt.
● Pour in tourbillon molds and freeze.
 ● Melt cocoa butter and white chocolate, blend green color and strain.
● Put in the chocolate spray machine and spray frozen roah di kheer.

For Sugarcane sorbet

● Sugarcane juice 1 Ltr

● Glucose syrup 80 Ml
● Lime juice 50 Ml
● Ginger juice 20 Ml
● Mint leaves Few leaves
● Black salt 3-4 Grams

Preparation:

● Mix 1/3rd of sugarcane juice with glucose syrup, mint leaves and bring to a boil.
● Allow to cool, add remaining sugarcane juice, lime and ginger juice and a sprinkle of
black salt.
● Churn it in an ice-cream churner / paco jet and store frozen.

For Ruby chocolate & chironji rocks

● Ruby chocolate 100 Grams

● Toasted chironji 100 Grams
(cuddapah almonds)

Preparation:

● Temper the chocolate and mix with toasted chironji.

● Make small rocks on parchment paper and allow to cool.

For cashew & pumpkin seed clusters

● Fried cashews 100 Grams

● Pumpkin seeds 40 Grams
● Sugar 120 Grams
● Butter 10 Grams
● Salt 2 Gram

Preparation:
 ● Melt sugar in a pan until lightly caramelized, stir in butter and a pinch of salt.
● Add fried cashews and pumpkin seeds.
● Stir immediately and set on a silicone mat to harden.
● Cut in cubes and store.

For caramel foxnuts

● Toasted foxnuts 30 Grams

● Sugar 50 Grams
● Butter 10 Grams
● Baking soda 3 Grams

Preparation:

● Melt sugar in a pan until lightly caramelized.

● Add baking soda and immediately add toasted fox nuts.
● Stir immediately and add butter.
● Set on a silicone mat to cool.

For date cake

● Date paste 300 Grams

● Instant coffee powder 6 Grams
● Baking powder 15 Grams
● Baking soda 12 Grams
● Flour 325 Grams
● Boiling water 250 Grams
● Sugar 275 Grams
● Butter 275 Grams
● Eggs 3 No.

Preparation:

● In in a saucepan, cook dates in boiling water, coffee and when the mixture is like a paste,
remove from the heat and add baking soda.
● Combine butter, brown sugar in a planetary mixer and mix on a medium speed with
paddle until fluffy and aerated.
● Add the eggs one by one and keep on mixing on the same speed.
● In a mixing bowl, combine add the dry ingredients, which are the flour and the baking
powder and sieve.
● Take the butter mixture out of the planetary mixer and fold the dry ingredients with a
spatula.
● Finally add the date paste to a smooth cake batter.
● Bake at 160C for 40 minutes in a water bath.
● Cut into cubes and set aside.
ASSEMBLY

● Cut benami kheer using a round cookie cutter and place roah di kheer on top of it.
● Slice it into half and decorate the rim with caramelized foxnuts, ruby & chironji rocks,
cashew and pumpkin seed clusters & date cake cubes.
● Quenelle sugarcane sorbet and place on the plate.