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New Delhi: As a food lover, especially if you are a dessert connoisseur, you may have heard of besan barfi, coconut barfi, mango barfi, badam barfi, chocolate barfi, mawa barfi, kesar barfi and kaju barfi. But have you ever wondered if there exists cauliflower barfi! You heard it right. Kabishambardhana Barfi, a unique sweet dish made from cauliflower, milk, khoya, saffron, and cardamom, comes from the kitchen of the great poet Rabindranath Thakur. This dish was invented by his niece on his 50th birthday. And instantly it became his favourite dessert.
For the unversed, Rabindranath Tagore is popularly known as the Bard of Bengal. He was a writer, playwright, composer, philosopher, social reformer, painter and the first Indian to win a Nobel Prize. And Kabishambardhana barfi, inspired by him, is not found anywhere in the shops. To enjoy this sweet delicacy from Bengal, you have to make it at home. So, delve deeper to know about the ingredients and the cooking method.
This unique dessert from Tagore’s kitchens features cauliflower as the hero. Here are the ingredients.
1. In a bowl, take the cauliflower, wash and soak it in milk for 15-20 minutes to remove the cauliflower’s smell.
2. Blanch the cauliflower for 5 minutes and grind it to make into coarse paste.
3. Take a pan and heat 2 tbsp ghee, add the paste and cook for 5 minutes on a low flame.
4. Add 200 ml of milk and 50 g of khoya and cook for another 5 minutes.
5. Add a pinch of salt, sugar, cardamom powder, saffron strands, and cook for 2-4 minutes.
6. Meanwhile, on a tray, put butter paper and grease it with a little ghee and transfer the cooked mixture into the tray and add some almonds and rose petals.
7. Cool down at room temperature and refrigerate for at least 25 minutes.
8. Take a white plate, brush some rose syrup and place the barfi and garnish it with some rose petals and sliced almonds.
A lesser-known gem of Bengal, kabishambardhana barfi reflects the spirit of innovation in every bite. So enjoy yourself with your family and guests!
