Few months back, I had participated in a cooking competition. At that time, I had requested my blogger friends to give me some ideas for the recipe to be presented. All of them came out with wonderful suggestions. Out of all, one that caught my attention maximum, was cabbage payasam. Though I didn’t choose it for the competition, but was curious about its taste. So I made it to find out how repelling smell of cabbage can be overcome to make it into a sweet dish. When I made it, my whole family liked it and they were not able to identify cabbage in that. They were thinking it to be rabri.

This week my theme in blogging marathon is hide and seek with vegetables. This theme reminded me of cabbage payasam. But instead of making it in the form of payasam, I made kulfi with it. The kulfi came out to be so tasty that after finishing their shares, my kids gorged on my share as well :).

cabbage payasam kulfi

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Cabbage Payasam Kulfi
cabbage payasam kulfi
Prep Time 5 min
Cook Time 20 min
Passive Time 6-7 hrs
Servings
persons
Ingredients
Prep Time 5 min
Cook Time 20 min
Passive Time 6-7 hrs
Servings
persons
Ingredients
cabbage payasam kulfi
Instructions
  1. In a heavy bottomed pan, take milk and grated cabbage.
  2. Cook this mixture on low flame till milk is reduced to almost half.
  3. Dissolve saffron in little warm milk and add it to cabbage mixture.
  4. Add sugar and cardamom powder. Take it off the the flame.
  5. Allow it to cool and then blitz in a grinder
  6. Pour in kulfi molds and freeze overnight.
  7. Demold and serve immediately.
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I am sending this recipe for Blogging Marathon #79 Week 3 day  3

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79