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Kabishambardhana Barfi By Vineet Sawant
One of favourite sweet dish from jorasanko, where the great poet rabindranath tagore resides. It was invented by his neice on his 50th birthday. Most interesting part of it is the key ingredient is cauliflower..
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INGREDIENTS
- 250g cauliflower
- 50g khoya (crumb
- 5tbsp sugar
- Pinch of salt
- 1/4 tsp cardamom powder
- 20g Almonds (slice
- 700ml milk
- 2tbsp ghee
- Few saffron strands
- Some rose petals for topping
- 2tsp rose syrup for plating (presentatio
PREPARATION
- In a bowl take the cauliflower, wash and soak in milk for 15-20mins (To remove the smell of the cauliflower).
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- Blanch the cauliflower for 5mins and grind it in coarse paste, take a pan and heat 2tbsp ghee, add the grinded paste and cook for 5mins on low flame.
2
- Add 200ml milk and 50g of khoya and cook for another 5mins (make sure that it shouldn't touch to the bottom).
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- Add a pinch of salt, sugar, cardamom powder, saffron strands, and cook for 2-4mins meanwhile on a tray put butter paper and grease it with little ghee and transfer the cooked mixture into tray and add some almonds and rose petals.
4
- Cool down at room temperature and refrigerate for atleast 25mins.
5
- For plating take a white plate brush some rose syrup and place the barfi and topp it with some rose petals and sliced almonds.
6
- Sweet dreams are made of this, enjoy.. 😋😘.
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