For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Kabishambardhana Burfi/ Cauliflower Burfi.

Photo of Kabishambardhana Burfi/ Cauliflower Burfi. by Illa Kanungo at BetterButter

Kabishambardhana Burfi/ Cauliflower Burfi.

Illa Kanungo
15 minutes
Prep Time
45 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Kabishambardhana Burfi/ Cauliflower Burfi. RECIPE

In every Indian tradition,there is always a special place for sweets. Either it's birthday or any festival is always incomplete without sweets. Today i am feeling very proud to share this very special recipe of kabishambardhana burfi. It was the favourite dessert of none other than Rabindranath Tagore. It's an unique dessert which is made from cauliflower and amazing in taste. It's still made at his home on his birthday. This sweet is traditionally from Kolkata but now it's a lost recipe. So please try this recipe spread it to remember our prominent leader Rabindranath Tagore. Thank you

Recipe Tags

  • Medium
  • West Bengal
  • Dessert

Ingredients Serving: 6

  1. 1 medium size cauliflower
  2. 1 cup grated khoya
  3. 1/2 cup sugar
  4. 2 tablespoon hot milk
  5. 1 tablespoon kaju
  6. 1 tablespoon raisins
  7. 1 tablespoon chopped pistachios
  8. 1/2 teaspoon cardamom powder
  9. Few saffron strands
  10. 3 tablespoon ghee
  11. 3 cups water
  12. Silver leaves and dried rose petals for garnishing.


  1. Take the cauliflower remove the steam and cut into medium size pieces.
  2. Take a pan add the water and cauliflower and boil properly.
  3. Once it boiled drain the water and let it cool completely.
  4. Soak the saffron in hot milk and keep it aside.
  5. Once the cauliflowers cool completely put them into a blender jar and make a paste without adding water.
  6. Take a pan,heat the ghee and fry the kaju and raisins.
  7. Then add the cauliflower paste stir continuously on low to medium heat and cook for 5 to 8 minutes.
  8. Add sugar and saffron milk and keep stirring till the sugar has dissolve.
  9. Add khoya and keep stirring till the khoya has melted.
  10. Add cardamom powder.
  11. Stir and cook the mixture has semi dried up.
  12. Grease a plate pour the mixture into the plate,spread evenly, garnish with chopped pistachios and let it cool for 3 to 4 hour.
  13. Cut into pieces garnish with silver leaves and dried rose petals and serve.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Neema Bhardwaj
Neema Bhardwaj   Aug-27-2018

Deliciously amazing!

Similar Recipes

A password link has been sent to your mail. Please check your mail.