Friday, 28 October 2016

Cauliflower Burfi Recipe / Kabishambardhana Barfi Recipe / Cauliflower Fudge Recipe

Hello Beautiful People. A sizeable portion of my lovely readers worldwide must be immersed in the preparations of celebrating Diwali ~ The Festival Of Lights. The number of sweets that has swept over Social Media has already kick-started the festivities a week back. Going through the numerous sweet and savoury recipes I was thinking to myself, thanks to Social Media we get to see Recipes from every nook and corner of India and try them in our home kitchen without having to travel to that part right away. Wonderful isn't it? 

Today I want to share with a sweet which is very special. It is a unique sweet made from Cauliflower which is quite uncommon and most importantly this sweet was specially created for an Indian Nobel Laureate. That's right dear friends. I am really glad to present to you all Cauliflower Burfi which was made by the niece of India's greatest poet and writer, " The Bard Of Bengal " Nobel Laureate Rabindranath Tagore, to celebrate his 50th birthday. For those of my friends who do not know India's National anthem was written by Rabindranath Tagore. Even today every year the Kabishambardhana Barfi which means " In Honour of the Poet" in Bengali is made by his descendants to commemorate his Birth Anniversary. This is a Secret Tagore Family Recipe and I feel so lucky to know how to make it.   

The Cauliflower Burfi is very simple to make and requires two Main ingredients Cauliflower and Khoya or Milk Solids. Khoya may not be easily available outside India but I will share with a recipe how you can make Khoya at home. Making Khoya is simple but takes minimum two hours from scratch to finish. If you find that too much time consuming, you can substitute Khoya with condensed Milk, the choice is yours. Either ways you get a decadent sweet which is simply yum. So now let's take a look at the Ingredients.




1) 1 Cauliflower, medium sized, weighing approximately 500 Gms.
2) 1 1/2 Tbsp Raisins / Kishmish
3) 1 1/2 Tbsp Cashew-nuts / Kaju halves
4) 4~5 Green Cardamom 
5) 250 Gms Sugar
6) 100 Gms Khoya (alternately use 200 ml Condensed Milk)
7) 5~7 Saffron strands
8) 2 Tbsp Milk (to soak the saffron strands)
9) 2 1/4 Th Tbsp Clarified Butter / Ghee


1) Cut the Cauliflower into small florets.
Wash the Cauliflower florets thoroughly. In a pan take 2 Cups Water. Bring the water to a rolling boil. Add the cauliflower florets into the boiling water.
Cover and cook for two minutes. Switch off the heat and leave the cauliflower covered in the pan for 1 more minute.
Uncover the pan now, drain out the water and let the cauliflower florets cool for 30 seconds.

2) Traditionally a Sil Batta ( a flat stone with a cylindrical grinding stone ) was used to grind the cauliflower florets into a coarse paste. I used a mortar and Pestle. You may use a food processor.
I hand pounded the cauliflower florets in my mortar using the pestle.
The cauliflower florets are so soft that it doesn't take much time to pound them into a coarse paste.

3) In a pan add 2 tbsp clarified butter. Throw in the raisins.
When the raisins are plump remove them from the pan.

4) In the same pan add the coarse cauliflower paste.
Fry the cauliflower paste in the clarified butter on medium heat.

5) Crack open and pound the cardamom.
Add the cardamom powder to the cauliflower paste frying in the pan. Mix well.
Keep frying the cauliflower paste till it slightly changes colour. At this point add the sugar and mix well.
Continue frying for a couple of minutes till the sugar completely dissolves. Add the Khoya now. 
Mix well and keep stirring for a minute. 
Soak the saffron strands in the milk. Add the saffron with the milk to the pan.
NOTE~ for best results, grind the saffron in a mortar with a pestle and add to luke warm milk. Soak for 5 minutes.
Incorporate the saffron into the mixture in the pan.
Keep stirring till the mixture doesn't stick to the sides of the pan anymore. Remove the pan from the burner.

6) Grease a plate or tray with the remaining clarified butter nicely. Transfer the mixture from the pan into the greased plate when hot. Using a spatula even out the mixture in the plate. Keep the thickness you desire of the fudge (2 inch preferably). Add in the fried raisins.
Next add in the cashewnut halves.
Cool and let the barfi fudge set or 2 minutes. Cut into pieces and serve.

This is a different type of fudge and will leave a lingering taste of robust flavours in your mouth. Do try it out and I promise you you will fall in love with this Cauliflower Barfi.



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