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Introduction
A mysterious Mughal-era dessert whose secret ingredient historically remained unnamed—until revealed as garlic.
Ingredients:
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Milk, sugar/jaggery, vermicelli or broken rice, garlic slivers
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Cardamom, nuts
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Instructions:
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Blanch garlic in alum water to remove odor, slice thin.
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Slow‑cook milk with vermicelli (or rice) and garlic until thicken.
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Sweeten with sugar/jaggery, finish with cardamom and nuts.
Pro Tips
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Ensure garlic is odorless by blanching properly.
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Cook slow on low flame to allow caramelization.
Serving Suggestions
Serve warm or chilled as a royal dessert.
Fun Fact
“Benami” means “nameless”—chefs kept its ingredient secret in royal kitchens.