Steps to Prepare Favorite Cauliflower Sweetmeat (Phulkopir Mithai)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, cauliflower sweetmeat (phulkopir mithai). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

And I knew the perfect combination of both - the Fulkopir mithai (sweet made out of cauliflower). A recipe that originated from the Tagores' kitchen and made it's way into mine on my second anniversary. For someone who has only really heard of cauliflower in savoury dishes or curries, this dish was the revelation of this round up. And to add to that s the undeniably appealing fact that this was a favourite of that powerhouse of Indian literature.

Cauliflower Sweetmeat (Phulkopir Mithai) is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Cauliflower Sweetmeat (Phulkopir Mithai) is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have cauliflower sweetmeat (phulkopir mithai) using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cauliflower Sweetmeat (Phulkopir Mithai):

1. Take Small heads Cauliflower
2. Make ready Turmeric powder
3. Take Cardamom pods
4. Make ready Crushed cardamom seeds
5. Make ready Few strands saffron
6. Make ready Warm milk
7. Take Grated Khoya
8. Get Condensed milk
9. Take Sugar
10. Get Slived almonds
11. Get Chopped pistachio
12. Prepare Finely chopped raisins
13. Make ready Ghee
14. Take Few drops Rose water (optional)

This Cauliflower Curry or Aloo Phulkopir Dalna (Bengali Cauliflower & Potato Curry) recipe is a perfect example of Bengali niramish ranna or Indian vegetarian cooking. It is vegan, gluten-free, paleo-friendly, nut-free and a complete plant-based Indian curry dish. Phulkopir cutlet is a wonderful evening snack in the winters made with a small cauliflower florets shaped like a cutlet, crumb coated and deep fried. We have heard of phulkopir shingara, phulkopir bora, but never heard of phulkopir cutlet.

Steps to make Cauliflower Sweetmeat (Phulkopir Mithai):

1. Grate the cauliflower, (not the stem). Should about a a cup and a half. Soak the saffron in warm milk and keep.
2. In a pan boil some water with the turmeric powder and cardamom pods. Add the cauliflower and let it boil for about 15 minutes.
3. Drain, squeeze out as much water as possible, remove cardamom pods and keep aside.
4. In a non stick pan heat the ghee. Add the boiled cauliflower, followed by the sugar and fry for about 10 minutes. Add the crushed cardamom, saffron soaked in milk and keep frying.
5. Once the cauliflower has softened completely, add the grated khoya. fry for another 3 minutes or until khoya is properly incorporated. Now add half the almond,pistachio and raisins. Mix well.
6. Finally add the condensed milk, mix well, cook for another 2 minutes and take off heat. Sprinkle rose water (optional).
7. Spread out the mixture on a try in an even layer, half an inch thick and garnish with the remaining dried fruits. Let it cool.
8. Cut it out in squares and serve warm or at room temperature. You could sprinkle some more grated khoya on top.

Phulkopir cutlet is a wonderful evening snack in the winters made with a small cauliflower florets shaped like a cutlet, crumb coated and deep fried. We have heard of phulkopir shingara, phulkopir bora, but never heard of phulkopir cutlet. I was making the menu for weekend takeaways from home. Yotam Ottolenghi's roasted whole cauliflower with creme fraiche: 'This once-maligned vegetable is feted on dinner tables more or less everywhere.' Photograph: Johanna Parkin for the Guardian. One of my most favored way to have cauliflower is to marinate them with yogurt and spices, then roast in an oven or griddle on stove top, this way the cauliflower florets drinks less oil and you can relish on the smoky flavor of roasted cauliflowers with its spicy and tangy taste.

So that is going to wrap this up for this special food cauliflower sweetmeat (phulkopir mithai) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!