This uncommon and unique Barfi is a favorite sweet cooked in Jorasanko, where our great poet and Nobel Laureate Rabindranath Tagore resided. This dish was in fact invented by his niece on his 50th birthday. I decided to celebrate India’s Independence Day by recreating this lost recipe in Honour of the man who gave us our National Anthem. This cauliflower Barfi is not sold anywhere in shops .. so you have to make it to enjoy it. I found this gorgeous purple cauliflower in the market today so decided to make the Barfi using that instead of the traditional cauliflower.
INGREDIENTS
- 6-8 florets of cauliflower
- 3-4 tbsp ghee
- ½ cup of sugar
- 1 cup milk
- ¼ cup Mawa
- Few nuts like cashews, almonds, pistachios, and raisins
- ¼ tsp elaichi (cardamom) powder
INSTRUCTIONS
Soak cauliflower florets in hot water for 10 mins.
Drain and grate the cauliflower.
Now heat ghee in a nonstick pan.
Fry the nuts and keep aside.
Add the grated cauliflower to the same ghee.
Sauté for 5-8 mins (stirring continuously).
Bhunao well.
Now add milk and cover and cook on low flame until cauliflower is fully cooked and milk evaporates.
Add sugar and keep stirring.
Fry for another 5-8 mins.
Add mawa and elaichi powder.
Add nuts.
Mix well and keep stirring until the mixture becomes homogenous and leaves sides of the pan.
Add 1 tsp ghee and mix well.
Switch off flame.
Transfer the Barfi to a greased plate or container.
Garnish with mixed nuts and rose petals.
Cool in the fridge for 3-4 hours (I didn’t have time to put in fridge hence edges are still soft).
And you are done, this unbelievable and unique Barfi is ready.
You have to try it to enjoy it.
