• Raggi

Fulkopir Payes | Cauliflower Kheer, an indulgent, aromatic milk based Bengali dessert.

Updated: Sep 14, 2020


What is your favourite vegetable? Mine is cauliflower. I love this veggie so much I think I'll never ever feel bore to have some cauliflower. It is such a versatile vegetable. Isn't it? You can use cauliflower so many ways, as crunchy starter, curry, fry, smashed, baked, in salads, soups.... and the list is never ending. But have you ever tried this veggie as dessert? I know it is not a very popular dessert (seriously don't know why. It should be). So chances are you may think "cauliflower as dessert? It sound so weird." My thought was same when I first tried this dessert. I just tried because I love to experiments with food. But honestly speaking didn't have much hope that it will turn out this delicious. Once it was ready to eat, and I tasted it I was so surprised. I felt like wish I could pat on my back... ha ha!! On a serious note.... Please give it a try, ingredients are very simple and easily available in every pantry. You won't be disappointed.


Few things to keep in mind while making this dessert:

  • Use full cream milk to get the rich creamy texture. You can use evaporated milk to save you some time, in that case reduce the quantity of milk.

  • Try to cut the florets small and equal in size. It will help in even and faster cooking. You can blanch the florets in hot water to get rid of pesticides (it is optional) but not more than 30 seconds.

  • Always use a heavy bottom pan or a nonstick pan and keep the flame on low or else milk may catch the bottom of the pan (nobody wants burnt smell in kheer).

  • Use a pinch of salt as it enhance the flavor and taste. You can skip the salt but I recommend to use a pinch always in dessert.

Here's how to make it step by step:

Gather all ingredients.

In a heavy bottom pan or in a nonstick pan heat 2 tablespoon ghee.

Add cauliflower florets and fry them on low flame.

Once cauliflowers are almost cooked (about 80%) and become lightly golden in colour take it out from the pan and keep aside. It will take around 5 to 10 minutes. Depending on the size of florets.

In the same pan add the cashew nuts and fry them on low flame till they are golden in colour. Once done Keep aside. (Fry in the same pan, I forgot to fry them so fried in a separate pan)

In the remaining ghee add cardamom and bay leaves.

Once you get the aroma of the spices (it will take few seconds) add milk in the pan.

  • Let the milk come to a boil. Then lower the flame, add sugar and salt.

Let the milk simmer for 8 to 10 minutes till it is almost half of its quantity.

Keep stirring and scrap the sides at regular intervals.

When the milk changes colour and look light yellow add the fried cauliflower to it. Give it a mix and let the cauliflower cook for 5 to 10 minutes in the milk.

After 5 minutes mix the cashew and raisins in the milk.

Check the cauliflower after 8 minutes. If it is cooked properly switch off the flame. If not cook a little more.

Let it cool completely then keep in the refrigerator for 3 to 4 hours. Garnish with some chopped pistachio and serve Chilled.

This simple, one pot, easy to make, toothsome dessert will surely bring you lots of praises and smile on your loved ones face. So what are you waiting for? Give it a try. And let me know how was your experience.

Fulkopir Payes | Cauliflower Kheer

Prep time: 10 Minutes

Cooking time: 35 Minutes

Total time: 45 minutes

Yields: 2 Servings

Cuisine: Indian (Bengali)

Ingredients:

  • Cauliflower - Cut into small florets 1 cup

  • Milk - 500 ml (2 cups + 2 tbsp)

  • Sugar - 5 tablespoon

  • Salt - A pinch

  • Ghee - 2 tablespoon

  • Cashew nuts - 7-8

  • Raisins - 1 tablespoon

  • Pistachio - 5-6 (for garnishing)

  • Green cardamom - 3

  • Bay leaf - 2

Preparations:

  • Clean and wash the cauliflower under running water.

  • Cut into small florets.

  • In a heavy bottom pan or in a nonstick pan heat 2 tablespoon ghee.

  • Add cauliflower florets and fry them on low flame.

  • Once cauliflowers are almost cooked (about 80%) and become lightly golden in colour take it out from the pan and keep aside. It will take around 5 to 10 minutes.

  • In the same pan add the cashew nuts and fry them on low flame till they are golden in colour. Once done Keep aside.

  • In the remaining ghee add cardamom and bay leaves.

  • Once you get the aroma of the spices (it will take few seconds) add milk in the pan.

  • Let the milk come to a boil. Then lower the flame, add sugar and salt.

  • Let the milk simmer for 8 to 10 minutes till it is almost half of its quantity.

  • Keep stirring and scrap the sides at regular intervals.

  • When the milk changes colour and look light yellow add the fried cauliflower to it.

  • Give it a mix and let the cauliflower cook for 5 to 10 minutes in the milk.

  • After 5 minutes mix the cashew and raisins into the milk.

  • Check the cauliflower. If it is cooked properly switch off the flame. If not cook a little more.

  • Let it cool completely then keep in the refrigerator for 3 to 4 hours.


Taadaa ..... Your cauliflower kheer is ready to enjoy. Garnish with some chopped pistachio and serve chilled.

Notes:

  • Use full cream milk to get the rich creamy texture.

  • You can use evaporated milk to save you some time, in that case reduce the quantity of milk.

  • Cut the florets small and equal in size. It will help in even cooking.

  • Always keep the flame on low or else milk may catch the bottom of the pan.

  • The amount of sugar mentioned is perfect for us. You can increase or reduce the amount as per your taste.

  • You can use almond in place of cashew.

  • The consistency is thick. If you want your kheer little runny use 1/2 cup more milk.

  • You can double or triple ingredients as per your family needs.

Hope you liked the recipe. Give it a try and let me know how it went. Would love to hear from you. Subscribe to my blog for weekly news letters. Comment below (it always means a lot), like and share with family and friends. you can share a pic in Instagram #bforbakingcforcooking. would love to see your re-creation.


Thanks for stopping by.

Love

Raggi

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