BALL - A QUICK EVENING SNACK

    All these years, I was pondering through the web to find a similar dish in vain.  So I am getting into a conclusion that, this so-called BALL RECIPE is a family snack, solely owned by the Anjilamoottil alias Kanjiraparambil Family.  Though I have seen a similar recipe with Rice Flour & Coconut, a dish called Orotti, which is popular in Kanyakumari & Sri Lanka, where they call it as Pol Roti, this Ball recipe is something different from Orotti, as such.  If at all, anybody reading this recipe has already known about a recipe similar to this, hi-five!!!

    Well, it was during my initial days in my in-laws house(just after marriage... new Daughter-in-law, in an all new atmosphere... Scenario). One evening, my MIL & her sister Pearly(Aunty) asked me whether I've eaten a BALL? They said it is a snack made with Flour, Coconut & Sugar.  Okaaay... I thought it should be like those Coconut Balls they sell in Bakeries(Sun Star, Krishna Bakery etc.)  But the expression in my BIL's face confused me.  He said, wait... you are going to have a surprise.  All set and when the Ball was served, I was totally taken aback.  First, It was nowhere in the shape of a Ball, then what I guessed it to be something like the Coconut Ball, no it was not like that too.  Now, my BIL gave an all- knowing smile. Anyway, it was some inside joke within us, a joke between the daughter-in-law & the son-in-law of the family.  

    But, I should say this snack has been a frequented one in the family and my husband loves it to the core.  My MIL says, he used to stuff his pockets with this snack, while going to school. My MIL makes this for his lunch I suppose & my husband happily fills up his pockets & finishes if off even before he reaches the bus stand.  Whatsoever, this happens to be one snack loved by my kids too.  So presenting an all new tea time snack, a nadan palaharam from our own household - "THE BALL." I am writing this recipe with the thought, that the future generation of the family can remember & use this recipe at some point of time.

    Ball is a quick & simple snack which could be easily incorporated within minutes & with ingredients nothing fancy or intricate... And all the more, a healthy snack too.  It is a pancake like snack made with Whole Wheat flour, grated Coconut & Sugar. It clearly falls in between a Pancake & an Adai. These ingredients are mixed along with water.  What we need is a slightly loose dough(gooey-like) & not a batter here. But the trick is when the ratio of the Flour & water are perfect, the dough doesn't stick onto your hands & becomes easy to handle.  Then, we need to simply spread it out on a heated griddle/tawa and cook it on a low flame until both the sides turn crisp & into golden brown.  Serve it with hot Coffee/Tea as an Evening Snack, can be eaten for Breakfast too.

 

For KERALA NADAN PALAHARAM RECIPES, click here...

 

Recipe Type - Cookies, Snacks 

Difficulty - Easy 

Yields - 2 Medium-sized Balls(size of a Chapati)

Author - SM

 

Preparation Time - 5 Minutes

Cooking Time - 7- 10 Minutes for 1 Ball

 

 

For more SNACKS &  SAVOURIES, click here... 

 

 

HOW TO MAKE BALL - A QUICK EVENING SNACK

 

BALL - A QUICK EVENING SNACK

 

INGREDIENTS:

Whole Wheat Flour(Aatta) - 2 Cups
Grated Coconut - 3/4 Cup
Sugar - 6 Tablespoons
Water - 2 Cups(Approximately)
Coconut Oil - 2 Tbspn

 

METHOD:

• In a wide bowl, add Whole Wheat Flour, Sugar, grated Coconut & give a quick stir. 
• Now, gradually pour in about 2 Cups of Water & make a dough out of it.
• The dough should be slightly gooey-like.  
• Perfect ratio of Water & Flour gives you a non-stick dough. (the dough doesn't stick to your hands & would be easy to handle).
• Meanwhile, heat a griddle or a tawa, smear a bit of coconut oil on it
• Once heated, reduce the flame to low.
• Gently scoop out a handful of the gooey-like dough & spread it on the hot tawa with your hands.
• Spread the dough it into a wide circle, as big as a Chapati.
• Trust me, the dough helps your hands from the heat.
• Cook this on a low flame for a few minutes & then flip the Ball.
• Cook on the other side of the Ball, until it turns into golden brown.
• This Ball is usually served as an evening Snack.
• Serve Ball hot, along with Tea/Coffee.  Can be eaten for Breakfast too.
  

 

BALL - A QUICK EVENING SNACK

NOTES:

• Let me take the credit of perfecting The Flour Water Ratio(1:1) for this Ball Recipe.
  
• I couldn't get the precise measurements from my MIL(one of the co-founder of this Ball recipe).
• Adjust the amount of Sugar to suit your sweet preference.
• The quantity mentioned yields you with two medium-sized(Chapati like) Balls.
• Smear the Griddle/tawa with Coconut Oil and spread the dough evenly on top of it with your hands.  Let the flame be at very low at this point.
• Then can increase the flame to medium-low & cook the Ball.
• Can drizzle a few teaspoons of Coconut Oil, if preferred.  But I personally do not do so.
  

KULFI FALOODA

    When my son asked for Kulfi Falooda, what I had in mind was the Falooda drink which I had always known as Falooda, nothing otherwise.  So I made a tall glass of Kulfi Falooda in my terms with all the toppings, garnishing and Kulfi in it.  The way both my kids looked at me, made me sure something was wrong.  They said, this is not Kulfi Falooda!!! Me & my street food knowledge, it sucks!!! The reason behind is my one strict appicer, my Mom who never approves of outside food, more for hygiene reasons, says you will fall sick, would get stomach problems, indigestion, the plates & spoons are never cleaned properly, they use tap water while making Coconut Chutney etc., & etc., Though true... the experience of street food... no matter what, it is totally missed during my childhood.

    Well, both my kids came for my rescue & my husband was like u eh?!!!  In recent years(before the Pandemic) both had been travelling to India on their own and their expeditions trying out new and local delicacies have taken their knowledge of Indian street food to next level.  The first batch of Kulfi Falooda was made by son, though I had made all the things needed for the same,

• KULFI
• ROSE SYRUP
• FALOODA SEV
• SABJA SEEDS
• NUTS FOR GARNISHING

Once he made it, there I was with an expression, Ivvaluvu thaana?!!!(Is that all it is?!!!)  

KULFI FALOODA

I had made each item required to make Kulfi Falooda. 

KULFI - First I made Malai Kulfi as per my Son's recipe - a quick fix Kulfi.  Make Kulfi from scratch or simply use store-bought/ready-made Kulfi for this recipe.

For KULFI RECIPES, click here...

ROSE SYRUP - Then what I wanted was Rose Syrup to drizzle all over the Kulfi Falooda.  And the Rose Syrup gives a wonderful colour & flavour to this dish.

 

ROSE SYRUP

      In search for a perfect Rose Syrup, I landed up having 3 random bottles of Rose Syrup, which was actually a Rose flavoured, brightly pink coloured Rose Essence, with no Sugar Syrup base, which is commonly used to make Bandung locally.  I converted this Rose flavoured base into a Rose Syrup by cooking it along with Sugar Syrup.

FALOODA SEV -  

FALOODA SEV

Falooda means ‘shredded’ in idiomatic Urdu & it refers to the thin Vermicelli/noodle like ingredient made out of corn flour, which is the  integral part of Falooda. Make it from scratch, or we can easily get it incorporated with store-fought Falooda Sev, I was not in any way lucky to get hold of it.  And my son was like, why don't you make it from scratch.  Me with my lethargic attitude gave a wide smile, convinced him and finally settled with Vermicelli/Semiya. Whatsoever both the ingredients does total justice to the recipe.  One main thing to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold water for a few minutes.

SABJA SEEDS -  The next ingredient was the Sabja Seeds/Sweet Basil Seeds/Tukhmaria.  A long- awaited ingredient lying safely in my freezer since my last India trip which was in 2019.  

SWEET BASIL SEEDS/SABJA SEEDS

    Soaked it up for about 30-45 minutes and there it was all the items ready to be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it edible & makes it easily digestible.

NUTS - Serve Kulfi Falooda garnished heartily with chopped nuts of your choice.  I have used finely chopped Cashew Nuts, Almonds & Pistachios.  

GARNISHING - You can get easy with the choice of garnishing a Kulfi Falooda. Simply serve it with finely chopped nuts or can go to the extent of making it rich & decadent by adding a few strands of Saffron, Rose Petals etc., Some recipes serve Kulfi Falooda with dry fruits, cut fresh fruits, jelly etc.,   Some even go to the extent of serving Kulfi Falooda with Rabri/Rabdi.

     Once all the items are ready, it is time to serve it.  Kulfi Falooda is nothing but a frozen dessert served in layers of Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds), Kulfi and garnished with nuts or dry fruits.

     Whatsoever, a rich & decadent Dessert, sinfully rich & delicious.  After all it found its way into Indian Cuisine during the Mogul Empire.  So needless to say it need to be sinfully rich & delectable.  Though a dessert which found its origin in Shiraz in Persia(Iran), Oh, Oh, athu Persiennu Vannatha (which colloquially means it's something from a foreign country), it has become a popular frozen dessert all over India, Pakistan, Bangladesh & Nepal.  It has its regional variations & versions whatsoever. Falooda is popular in various countries.  It is also popular in Iraq, it is even found in Mauritius, South Africa, Thailand & Taiwan with its unique ingredients, recipe & name.

For KULFI RECIPES, click here...

Cuisine - Iran(Mediterranean), Indian

Course - Dessert

Difficulty - Medium

Serves - 1

Author - SM

 

Preparation Time - 20 - 30 Minutes

Soaking Time - 30- 45 Minutes(Sabja Seeds)

Cooking Time - 7-10 Minutes(Vermicelli/Falooda Sev)

 

For more INDIAN SWEETS, click here...

HOW TO MAKE KULFI FALOODA

KULFI FALOODA

INGREDIENTS:

For Kulfi Falooda:

Kulfi - 1 No.(medium Sized)

Rose Syrup - 2-3 Tbspns

Sabja Seeds - 11/2 Tspn

Falooda Sev - 11/2 Tbspn

 

For Garnishing:

Cashew Nuts - a few

Almonds - a few

Saffron - a few strands(optional)

METHOD:

• First, take a bowl, cup or a glass for serving Kulfi Falooda.
• Chill the serving bowl/glass leaving it in the freezer for about 5-10 minutes(Optional).
• Then, drizzle a few teaspoons of Rose Syrup at the base and all over the glass/bowl.
• Add a few teaspoons of Sabja Seeds over it.
• Then, place a few tablespoons of Falooda Sev/Vermicelli over it.
  
• Place a Kulfi over the above ingredients.  Can cut the Kulfi into Slices of 2 or 4.
• Now, drizzle some more Rose Syrup over the ingredients.
• Garnish heartily with finely chopped nuts of your choice & Saffron Strands.
• Serve Kulfi Falooda chilled, immediately. 

KULFI FALOODA

NOTES:

• I have added Vermicelli/Semiya in this recipe.  Can use Falooda Sev.  Cook according to the instruction & then once cooked, leave it in cold water for a few minutes.
• This is to avoid getting the Vermicelli/Falooda Sev sticking to each other.
• Adjust the amount of Rose Syrup to suit your preference.
• Garnish Kulfi Falooda with your choice of Nuts or dry fruits.
• Can serve Kulfi Falooda with fresh fruits/jelly.
• Covert it into Rabri Falooda by adding Rabri/Rabdi into it.
• Make Mango Kulfi and add a few pieces of fresh Mangoes for yet another delicacy Mango Kulfi Falooda.
• And can make it as Falooda Drink, which has a Rose Milk base topped with scoops of Ice cream/Kulfi & garnished with nuts.
  

     

KESAR MALAI KULFI

    Summer is fast approaching… Even the heat got tough with temperature as high as 35 °C - 37 °C & with no rain for days, recently in Malaysia.  But the reason for a Kulfi at home is not Summer or the heat.  It is sheer self-indulgence.  This Malai Kulfi popped up when my son asked for Kulfi Falooda. He came up with a simple recipe, a quick fix Kulfi recipe which could be made within 30 minutes and the rest of the time is for setting. All the more the recipe had just 2 main ingredients — Condensed Milk & Milk, then maybe you can add Cardamom Powder, Kewra. Saffron etc., to add flavour and can be served garnished with nuts.

    KULFI — is a Mughal delicacy, crowned and majestically seated at the top most list of Indian Classical Desserts.  It's undoubtedly an Indian Ice cream, prepared with milk, milk and more milk, condensed and reduced to give a caramelized nutty flavour and chewy texture, traditionally flavoured with Saffron and Cardamoms.  The amount of Sugar added to Milk plays a major role in the getting of the perfect texture.    

    Needless to say, along with skill and experience what you need to make a Kulfi is sheer Patience. Needless to say, I find it tough to get it photographed too.  With temperature as high as 35 °C, the Kulfis started to melt down as soon as I took it out from the mould.  It took me around 6 hours to set it out on top of the ice cube box, before clicking a single picture.  Effort nagged me to the core, making me click pictures leaving the plate on top of the Ice cube box.  Left alone with the ideas which popped out in my mind to picture these wonderful Kesar Malai Kulfis.

KESAR MALAI KULFI

    Patience, is one thing I can never get hold of.  I do not mind going to the length and breadth of getting things as perfect as possible.   But cooking for long hours is not my choice, with just an exception — KULFI & yet another dish I cook with patience is for Chaat Items like Bhel Puri & Pani Puri.  Traditionally Malai Kulfis prepared with just milk taste far more authentic Slow cooked and reduced for a long time. But this Kesar Malai Kulfi recipe is a simpler version of the same which uses Condensed Milk, which helps to sweeten the Kulfi and also helps to thicken the mix quickly.  To speed up, the process can substitute a few cups of Milk with Milk Powder too.  In my opinion, what we need is a dish similar without compromising with the taste & texture. And this Kesar Malai Kulfi does total justice to the terms.

    Traditionally Kulfi is set in terracotta pots (Matka). You can set Kulfi in Kulfi moulds that are available in most of the Indian stores, or you can even buy them online. Alternately you can set it in stainless-steel glass or Katori, coffee cups, plastic cups or Popsicle moulds.


For more KULFI RECIPES, click here…

Cuisine — Indian
Recipe Type — Ice cream, Dessert
Difficulty — Medium
Serves - 3 – 4
Author — SM  

Preparation Time - 10 – 15 Minutes
Cooking Time - 30 – 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight

HOW TO MAKE KESAR MALAI KULFI

 

KESAR MALAI KULFI

INGREDIENTS:

Milk — 4 Cups
Condensed Milk — 2 Cups
Milk Powder — 8 Tbspns
Corn Flour — 3 Tbspns
Kewra Water — a few Drops(Optional)
Cardamom Powder — 11/2 Tspns

For Garnishing:

Cashew Nuts — a handful
Almonds — a handful
Saffron — a few strands

METHOD:

• Mix Milk Powder & Corn Flour in cold milk to make a thick paste, mix well until there are no lumps.
• Now pour in of the Milk along with Condensed Milk into a heavy bottomed pan or a non-stick pan and mix well. 
• Bring it to boil, then leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder, Saffron and a few drops of Kewra Water & mix well.
• Switch off the flame and allow it to cool.
• Pour this into Kulfi moulds.
• Freeze the Kulfis for about 8-10 hours or until well set.
• Serve Kesar Mali Kulfi chilled, garnished with finely chopped nuts.

NOTES:

• Adding Corn Flour helps to thicken the Kulfi Mix soon.  But adding it is purely optional.
  
• Use a wide heavy bottomed pot to simmer the Kulfi Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Malai Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD:

• Run each mould with the lid on under a tap of running warm water or fill a bowl with warm water, stand the Kulfi mould in the bowl for a few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that the Kulfis come out clean from the mould.
• Both ideas work best.
• Or simply scoop it with a spoon and eat it as you eat an Ice cream.
  

GARLIC CONFIT

    Garlic Confit pronounced con-fee sounded French, Italian... I was not sure. But it looked fancy to me and at the same time ATROCIOUS. Why atrocious is for two good reasons - my daughter made the first batch of Garlic Confit with just 3 cloves of Garlic in a small bowl of oil. One thing which made me lift my brow was the time needed to cook this Garlic Confit in an Oven. She said 2 hours?!!! 2 hours for just 3 cloves of Garlic & a small bowl of oil. Atrocious!!! And finally when she served me a toasted baguette smeared with crushed Garlic from Garlic Confit. I loved it. And there it was... all three cloves of garlic from the first batch was over in no time. My next good reason to feel, atrocious again.

 

    To all my attitude towards Garlic Confit is nothing but my initial getting along terms and now I am sure this is worth the time. If you like Garlic, then this Garlic Confit recipe is for you. I have two little VAMPIRES who love garlic at home and this Garlic Confit recipe is from my one little vampire- my daughter. But here the Garlic doesn't repel the Vampires rather they are too fond of the ingredients that they use extravagantly when they cook. My kids(they are no more kids in terms of age but otherwise they are a lot more of a bunch of overloaded childish lot) love Garlic in all terms.  

 

    Well, pondering through the web to find all about what a Garlic Confit is, Confit from Confire is a French word that meant 'to Preserve.' It is a technique that uses slow cooking at a low temperature to ensure the Preservation of Food. Mostly Confit technique uses Grease or Sugar Syrup to preserve food & mainly cooking at a very-very low temperature, somewhere around 90°C (200 °F), or sometimes even cooler. 

 

    Though the technique is all French which is ubiquitous to South-Western France, Garlic Confit is quite Italian. Condiment Confit has been unique to Italian Cuisine & they have their Onion Confit, Garlic Confit & Chilli Confit(Ha!, Chilli Oil). So my premonition about the name Garlic Confit justified the term it sounded more or less French or Italian to me.

 

    The next step was to find a simple way to make this Garlic Confit. To know whether I can cook this in less time. From what I understood is we need evenly cooked Garlic Cloves. And Confit technique needs to be cooked on a very-very low flame for a longer time. So no more questions on whether can cut down the cooking time. The rest of the doubts which tweaked my mind initially, I have tried to clarify with my little understanding.

 

PEELED GARLIC /GARLIC WITH SKIN-ON?

 

• I used peeled Garlic Cloves somewhere around 50 Cloves of Garlic in this recipe.
• Peeled Garlic Cloves needn't be squeezed out of the skins once cooked.
• It's time-saving, no fuss, no mess, no wastage & also no little bit of garlic left behind in the bulb.
• It also helps in even cooking. 
• So, I prefer using pre-peeled Garlic cloves for this recipe.

 

OIL - Olive Oil/Vegetable Oil?

 

    Most of the recipe calls for extra virgin Olive Oil. Heating Olive Oil destroys its volatile aroma compounds. Then, Olive Oil sounds too fancy, too healthy(as per norms) and above all too pricy(according to me & we need a whole lot of it too for this recipe). So I thought, why not any neutral tasting Vegetable Oil. Even world re-known chefs have tried this recipe with Canola Oil, Grapeseed oil etc., Research proved it would work just as well too. But both would taste surely different. Olive Oil retains the pungency in Garlic making it a worthy Garlic Oil. But neutral-tasting Vegetable Oil tasted more Garlicky. So here I leave you with - go with your Choice.

 

GARLIC CONFIT

How much Oil?

 

    Submerging the cloves in oil ensures that they heat evenly. And I would suggest using a wide pan for the purpose. So use enough Oil to cover all the Garlic cloves. 

 

OVEN/STOVE-TOP?

 

    Garlic Confit needs to be cooked at a very very low temperature for a long time. So that the flesh of the garlic cloves are softened and also they need to turn into a light yellowish-brown. Cooking them over low heat softens their flesh and lightly tans them. Slow cooking is the technique that yields melting tender and sweet garlic cloves, and along with comes a deliciously fragrant Garlic Oil as a by-product.

 

    What we need is very low temperature and also the Garlic Cloves should not brown soon. So again the choice is yours. I prefer leaving the pan in an Oven, which saves checking it at intervals & this way the garlic cloves do not brown soon.

 

    But for your convenience, I have added both the methods - Baking in an Oven and also the Stove-top method. 

 

For more Recipes with GARLIC, Click here...

 

Cuisine - Italian

Course - Condiment

Difficulty - Easy

Author - SM

 

Preparation Time - 20 - 30 Minutes

Cooking Time - 2 Hours(in an Oven)

Cooking Time - 1 Hour(Stove-top)

To read about the HEALTH BENEFITS OF GARLIC, Click here...

 

 

HOW TO COOK GARLIC CONFIT 

GARLIC CONFIT

INGREDIENTS:

 

For Garlic Confit:

 

Garlic - 50 Cloves

Oil - 11/2 Cups to 2 Cups

 

METHOD:

 

In an Electric Oven: 

 

• Peel the Garlic Cloves, Wash & pat dry them before use.
• Make sure the garlic cloves are not moist or wet.
• Preheat oven to 90°C(200°F). 
• Place the garlic and oil in a wide pan(Cover the garlic cloves with enough oil until it is submerged).
• Cover and bake until the garlic cloves turn into golden yellow and tender for about 2 hours. 
• Once done, remove the pan from the oven and leave it aside. 
• Allow it to cool down. 
• Transfer the garlic with a slotted spoon and pour the oil into a clean & dry airtight container.
• Store it in the refrigerator for longer shelf life. 
• Bring to room temperature before using.

 

GARLIC CONFIT

 On a Stove-top: 

 

• Place the garlic cloves and oil in a wide Saucepan (Cover the garlic cloves with enough oil until it is submerged).
• Heat the oil on a medium flame for a few minutes and then reduce it to as low as possible.
• Alternatively can place a heavy iron griddle at the bottom of the pan. 
• The idea is to poach the Garlic & not simmer it.
• Cook for about 45 minutes to 1 hour until the garlic cloves turn golden yellow and tender.
• Once done, switch off the flame, remove the pan from the stove and leave it aside. 
• Allow it to cool down. 
• Transfer the garlic with a slotted spoon and pour the oil into a clean & dry airtight container.
• Store it in the refrigerator.
• Bring to room temperature before using.

 

NOTES:

 

• I have used peeled Garlic cloves in the recipe.
• I needed about 11/2 Cups of Oil for 50 Cloves of Garlic.
• I have used neutral-tasting Vegetable Oil for the recipe.
• Can add rosemary and/or thyme along with the garlic for an aromatic Garlic Confit 
• Cover the jar tightly and keep refrigerated for up to 3 weeks.
• Alternatively, can freeze for several months. 
• Always keep the garlic cloves covered in oil.
• Use a clean & dry spoon while dipping into the Garlic Confit jar.

HOW TO USE GARLIC CONFIT?

 

GARLIC CONFIT

These tender, creamy cloves can be used in different ways:

 

• Use the back of a fork to break down cloves into a paste & gently smear it over a slice of toasted bread or a baguette.
• Add the tender Garlic cloves for quick Garlic Bread Toasts.
• Layer the Garlic Confit on a Sandwich or a Pizza, 
• Can add a few Cloves of garlic & its oil with vinegar to make a Vinaigrette.
• Or add it into your preferred Salad Dressing.
• Simply add some garlic oil & garlic cloves while stir-frying Broccoli, Cauliflower, Snow Peas, Green Beans, Chinese Greens etc., For Stir-fry recipes, click here...
  
• Add a spoonful of Garlic Confit while roasting or grilling Vegetables/Chicken.
• Toss Garlic Confit into Pasta or into Aglio e Olio.
• Add it while making Soups.
• Stir a few garlic cloves along with oil while making Roasted Potatoes. 
• Stir the garlic paste into plain Greek Yoghurt or Ricotta to make a creamy garlic dip or condiment.
• Simply chop the Garlic cloves and add it as a topping to Garlic Naan. 
• Use Garlic Oil while making Garlic Fried Rice.
  

 

______________________________________________________________________

Important : Food Safety 

A Warning About Botulism: 

 

    Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and warm temperatures or at room temperature, it can produce a very serious toxin that causes the illness called, BOTULISM. Botulism can be fatal if not treated immediately. 

     So, it is very important to refrigerate garlic confit. Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, do not store it for more than three weeks. Alternatively, can freeze garlic confit for several months.