Gobhi ki Kheer (Preparation Time: 40 minutes; Serves:3-4)

I was most surprised by the huge size of vegetables when we first moved to the US. I would almost always end up using half and throwing the rest. This was particularly true  with cauliflower and cabbage. Now with years of practice, I have learnt to use them in different interesting recipes.

Just a few days back, I got a gigantic cauliflower in my online order. I used in every possible way from gobhi matar, pakoras and stuffing, and still there was some remaining. After dinner, I joked with my Mom, that the only thing I hadn't used it was for dessert. And to my surprise, she said we could...I couldn't believe it...can you imagine GOBHI for DESSERT? doesn't it sound weird?

Well howsoever weird it might sound, when I tasted the gobhi ki kheer,I was absolutely speechless. It was delicious! So next time you are in mood to be innovative...try this melt- in- your-mouth kheer. I would call it a cross between 'Phirni' and 'Rabdi'


Also, challenge your guests to guess the main ingredient...I am pretty sure, you would win a bet!!

Here's the recipe for you.

Ingredients

  • 1 cup cauliflower, grated
  • 3.5 cups whole milk
  • 1/4 cup sugar
  • 3 cardamoms, powdered
  • 6 soaked and slivered almonds
  • 4 soaked and slivered pistachios
  • 1 tsp ghee
  • Few strands of Saffron, soaked in a tbsp cold milk
  • 1 tsp Kewra water

Steps
  • Grate cauliflower (take whole cauliflower and grate only the white part for better taste)
  • Heat ghee in a wok, add 1 cardamom's powder followed by grated cauliflower and roast it for a 3-4 minutes on low heat 
  • Add milk and let it cook for about 20 minutes on low-medium flame, keep stirring in between, the milk will almost reduce to half and the cauliflower will absorb the milk
  • Add soaked saffron, and sugar and cook for five more minutes
  • Take it off the heat and add cardamom powder and add kewra water
  • Once it cools down, serve and sprinkle chopped almonds and pistachios

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