Cabbage & Almond Payasam/ Kheer

Kheer with cabbage, doesnt sounds weird??..But tastewise this kheer was truly delicious..I can say that this week is quite a cabbage week for us, yep the white cabbage we get here always tends to be bigger than wat we get in India, u can cook this huge cabbage for a week to feed a big family with different dishes..I dont want to cook as usual stir-fries or deep fritters and i choosed to make out a delicious kheer with some finely shredded cabbages along with almond paste and sweetened condensed milk...Its really very quick to prepare, the saffron strands and cardamom powder used in the kheer will definitely mask and change completely the texture and taste of the cabbage...Am sending this cabbage and almond payasam to Shama's Kheer Festival..

Ingredients:

• 2cups Cabbage (finely shredded)
• 1cup Sweet condensed milk (can decrease if u desire)
• 10nos Almonds (blanched)
• 1/4cup Milk (wam)
• 1tbsp Ghee
• Few Cashew nuts
• Almond flakes
• Few pistachios
• 1/2tsp Cardamom powder
• 5nos Saffron strands

Method:
Cook the finely shredded cabbage with enough water, once they get half cooked add the condensed milk and cook everything in medium flame, meanwhile grind the blanched almonds with warm milk as fine paste..Add this almond paste to the cooking veggies and cook everything until the cabbage pieces along with saffron strands get well cooked, slightly mash the veggies with a spatula, heat the ghee, fry the cashew nuts and add the fried cashew nuts, almond flakes and pistachios to the cabbage kheer along with cardamom powder and put off the stove..

Enjoy warm or cold!!