Cauliflower Soup

Name: Cauliflower Soup
Yield: 4 servings
Ingredients: 200 g onions; 20 g cashews; 2 tbsp raisins; 2 tsp poppy seeds; 4 green chilis; 2 tbsp ghee; 1 medium cauliflower; 1 small cinnamon stick; 3 cloves; 2 tsp garlic ginger pastes; 1 tsp cumin seed powder; 1 tsp red chilies powder; 2 tsp yogurt; 1 cup DANO Delight Full Cream Milk Powder; 1 tsp garam masala powder; oil as needed; salt to taste

Ingredients

Onions	200 g
Cashews	20 g
Raisins	2 tbsp
Poppy seeds	2 tsp
Green chilis	4
Ghee	2 tbsp
Medium cauliflower	1
Small cinnamon stick	1
Cloves	3
Garlic ginger pastes	2 tsp
Cumin seed powder	1 tsp
Red chilies powder	1 tsp
Yogurt	2 tsp
DANO Delight Full Cream Milk Powder	1 cup
Garam masala powder	1 tsp
Oil as needed
Salt to taste

Instructions

Soak the cashews, raisins, and poppy seeds in warm water for 10–15 minutes. Blend them with the green chilies into a smooth paste.
Mix the Dano Delight Full Cream Milk Powder with warm water until smooth and lump-free. Set aside.
Heat oil and ghee in a pan. Lightly fry the cauliflower florets for 3–4 minutes until slightly golden. Remove and keep aside.
Add the sliced onions and cook until soft and lightly golden. Stir in the ginger-garlic paste and cook for 1–2 minutes.
Add the blended cashew mixture, cumin powder, red chili powder, and salt. Cook until the oil begins to separate.
Mix in the yogurt and cook for another minute. Pour in the prepared milk mixture and stir well.
Add the fried cauliflower, cover, and simmer for 10–12 minutes or until the cauliflower is tender.
Finish with garam masala powder. Simmer for another minute and serve hot.