thanksgiving vegetarian

Rose Barfi or Rose Milk Powder Burfi or Rose Pista Barfi is a delicious and flavorful, easy to make milk-based Indian sweet or mithai or no-bake fudge recipe prepared in less than 30 minutes using just 6 ingredients from your kitchen. 

Rose Barfi | Rose Milk Powder Burfi | No Bake Rose Pistachio Fudge

tbsp Ghee (or Brown butter)

milk

Milk powder

Sugar (Fine variety)

tbsp Pistachios (roughly chopped)

Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.

Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.

Once you see the milk start bubbling add the milk powder in increments and keep whisking while adding so that there are no lumps. 

Continue stirring this on low flame for 2 to 3 minutes.

Step I

Add sugar, rose syrup and mix everything together. Continuously keep stirring on low flame for 8 to 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan.  (Check tips)

Step II

Transfer this mixture to a greased plate or pan. spread and smooth with back of spoon or spatula. 

Garnish with nuts and press gently with a spatula. Let this set for about 1.5 to 2 hours. Once it sets, cut them into the desired shape and size.

Rose Pista Burfi or Rose Milk Powder Barfi is now ready. Store in air tight container for 5 days or in refrigerator upto 2 weeks. 

Step III

&lt;p&gt;Even those who aren&amp;rsquo;t usually fans of cauliflower might fall for this dish, in which the nutrition-packed vegetable is roasted at high heat until tender and slightly caramelized. Cut into thick slabs, the cauliflower makes a hearty side dish to accompany a Thanksgiving turkey or other roast meats, or you can serve it as a light vegetarian entr&amp;#233;e with along with a hearty salad.&lt;/p&gt;

Cauliflower Steaks with Brown Butter, Capers and Parsley

Tbs. (2 fl. oz./60 ml) olive oil

Salt and pepper,

Tbs. (1 stick) (4 oz./125 g) unsalted butter

Tbs. chopped fresh flat-leaf parsley

(2 oz./60 g) capers, drained

lemon, halved

&lt;p&gt;This warming autumn soup is the creation of Chef Marjorie Taylor, who runs the Cook&amp;rsquo;s Atelier in Burgundy. She finishes the soup with a drizzle of brown butter, which adds a nutty richness.&amp;nbsp;&lt;br&gt; &lt;/p&gt;

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