Rabindranath Tagore’s Cauliflower Dessert: A Unique Indian Sweet
45 minutes
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About Rabindranath Tagore's Cauliflower Dessert: A Unique Indian Sweet
Discover a hidden culinary gem: a delightful cauliflower dessert, a recipe once crafted for the legendary poet Rabindranath Tagore. This unique Indian sweet, traditionally prepared for his birthday celebration in Shantiniketan, is a testament to the versatility of cauliflower. Its delicate flavor and creamy texture belie its humble ingredient.Infused with the richness of coconut cream, desi ghee (clarified butter), and aromatic spices, this recipe is a surprising delight. Each bite is a revelation, a harmonious blend of sweet and savory, perfectly balanced and incredibly unique.This recipe is a tribute to my mother's love for cauliflower and a way to share this forgotten treasure with a new generation. Get ready to impress your guests with this unforgettable dessert!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Cauliflower Base
- 1 medium Cauliflower about 1 cup chopped, thoroughly washed
- 1/4 cup Clarified Butter ghee
For Roasting & Binding
- 2 tbsp Semolina roasted, suji
- 2 tbsp All-Purpose Flour roasted
For Flavor & Texture
- 1 cup Coconut Cream
- 1/2 cup Jaggery adjust to your sweetness preference, or to taste
- 1 tsp Cardamom Powder elaichi
- 2 tbsp Desiccated Coconut
- 2 tbsp Raisins
- 2 tbsp Nuts cashews, chopped, mixed, pistachios, such as almonds
- 1 pinch Saffron strands, soaked in warm water for 10 minutes
- Pinch Pinch Salt for blanching cauliflower
- Water Water for blanching cauliflower
Instructions
Prepare the Cauliflower
- Wash the chopped cauliflower thoroughly in boiling water with a pinch of salt to remove any insects. Drain well and rinse with clean drinking water.
Roast the Dry Ingredients
- In a frying pan, roast the semolina and all-purpose flour separately with a little desi ghee until lightly golden and fragrant. Set aside.
Cook the Cauliflower
- Add desi ghee to the pan. Add the cauliflower and stir continuously over low heat until it softens and mashes easily with a wooden spatula.
Combine and Finish
- Add the roasted semolina and flour to the mashed cauliflower. Stir in the coconut cream, jaggery, and continue to stir until the mixture is well combined and fragrant. Stir in the desiccated coconut, cardamom powder, raisins, and soaked saffron strands.
Set and Serve
- Grease a plate or tray with ghee. Pour the cauliflower mixture onto the plate and press it down gently with a knife to create an even layer. Let it cool completely. Once cooled, cut into barfi (diamond) shapes and serve.
Recipe Notes
Expert Tips for the Perfect Cauliflower Dessert
- For best results, use fresh, high-quality cauliflower. The fresher the cauliflower, the sweeter the end result.
- Don't overcook the cauliflower. It should be soft but not mushy. Overcooked cauliflower can lead to a watery dessert.
- Adjust the amount of jaggery according to your preferred level of sweetness. Taste the mixture before adding the final portion and adjust accordingly.
- For a richer flavor, you can add a teaspoon of rosewater or kewra water along with the saffron.
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Recipe Nutrition
Calories: 172kcalCarbohydrates: 23gProtein: 1gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSugar: 17g
Geeta Biswas
Articles: 919
9 Comments
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This is delightful! Thanks for the recipe.
This looks so good! Can’t wait to cook it.
This looks so appetizing! Thank you.
This is amazing! Excited to make it.
Superb Ma’am your recipes are so unique and traditional
Very nice and traditional recipe…
Very interesting recipe mam!. Thanks for sharing this recipe…never knew we can make a dessert using cauliflower. A patriotic dessert too
Thanks for sharing this unique gem Geeta Mam
What a delicious recipe! Thanks for posting.