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    Home » Desserts

    Gulkand barfi - Rose preserve fudge

    Apr 24, 2020 · Leave a Comment

    5 shares
    Jump to Recipe

    Gulkand barfi is a unique gluten free recipe. This is one of the simplest recipes to cook. You can make it in a jiffy and tastes excellent. If you love cooking with condensed milk, you need not add extra sugar. Here, we make coconut gulkand burfi by adding desiccated coconut to give a twist to your normal coconut barfi.  Also, making a barfi without using market based mawa helps you avoid adulteration. Make this exotic yet simple recipe for your gatherings and win friends over with your cooking skills.

    What is gulkand?

    Gulkand is made from edible rose petals and has a jam preserve like consistency. Ajmer and Pushkar in Rajasthan are famous for it. It is widely used there as it helps you beat heat in the desert. These days you can get ready made preserve and make beautiful recipes. However, the key to check the authenticity of your preserve is, it should not have too much reddish color. Rose preserve is very commonly used in India to prepare sweets. You can store gulkand at home in refrigerator. 

    gulkand burfi
    Jump to:
    • What is gulkand?
    • Ingredients
    • Instructions
    • Related links
    • Substitutions
    • Variations
    • FAQs
    • Storage
    • Gulkand barfi recipe
    • Food safety

    Ingredients

    • Rose preserve
    • Desiccated coconut
    • Condensed milk
    • Edible dried rose petals
    gulkand barfi ingredients

    Instructions

    1. Heat condensed milk in a non-stick pan for 4-5 mins.
    gulkand barfi step 1

    2. Add desiccated coconut to the pan and mix well. Add some ghee and cook for 2 mins until it comes together.

    gulkand barfi step 2

    3. Turn off the heat and let it set on a tray. Level with a spatula.

    gulkand barfi step 3

    4. Heat water along with rose petals.

    gulkand barfi step 4

    5. Add rose preserve to the rose syrup in the pan and mix well. Cook until dry.

    gulkand barfi step 5

    6. Spread the mixture as a layer over mawa burfi.

    gulkand barfi step 6

    Related links

    • Chocolate barfi
    • Mango Kulfi Recipe | Mango kulfi ice cream
    • Easy strawberry jam without pectin
    • Rose and Pista ice cream
    • Til mawa barfi | Til khoya barfi | Sesame barfi

    Substitutions

    You can also make many other gulkand desserts. Make a mawa gulkand barfi by adding rose preserve to khoya and make a katli or a roll.

    Variations

    You can also make variation of gulkand kaju katli recipe by adding rose preserve to the kaju Katli recipe. This gulkand kaju katli recipe is a vegan fudge and a counterpart to Mawa burfi.

    FAQs

    Why is my burfi not setting?

    It still needs to be cooked.

    How long can gulkand be stored?

    Upto 6 months. Refer to the packet for instructions.

    What are the nutrients in gulkand?

    There are many medical benefits of eating Gulkand.
    Great for digestion.
    Helps strengthen teeth and gums
    Reduces acidity and bloating.
    Treats mouth ulcers
    Purifies blood.

    How many types of barfi are there?

    We make katli out of many ingredients. Dry fruit burfi, chocolate, fruits like mangoes and even veggies like bottle gourd and even savory snacks like sev.
    Chocolate burfi
    Mango kalakand burfi
    Sattu burfi
    Coconut burfi
    Lauki barfi
    Til mawa barfi
    Sev barfi
    Akhrot barfi

    What dishes can be made from gulkand?

    We can make a lot of things out of it like serve it in betel leaf or paan. You can also make an ice cream from it. Some other gulkand sweets are coconut rolls, gulkand kheer, lassi, modak, petha,phirni,rabri and gulkand ladoo. You can also add it while serving easy paan ice cream.

    Storage

    Store it in refrigerator for 4-5 days.

    gulkand burfi
    Print Recipe
    4.10 from 10 votes

    Gulkand barfi recipe

    gulkand burfi recipe is a great way of having rose petal preserve by incorporating it as a flavour in a fudge
    Prep Time5 mins
    Cook Time43 mins
    Course: Desserts
    Cuisine: Indian
    Keyword: gulkand barfi, gulkand burfi, rose preserve, rose preserve fudge
    Servings: 4
    Author: bhavana bhatia

    Equipment

    • non stick pan / granite pan
    • greased baking tray or tray lined with baking paper to set the fudge

    Ingredients

    • 100 gms or ¾ cup or ½ tin condensed milk
    • 1 cup finely desiccated coconut
    • ½ cup gulkand jam /rose preserve
    • ½ cup edible dry rose petals
    • 1 teaspoon ghee or clarified butter
    • Few pieces of edible silver foil or varq for garnish optional

    Instructions

    • Cook condensed milk for 5 minutes on a non-stick pan on low flame
    • Add desiccated coconut and cook for 3-4 minutes untill it forms a dough.
    • Add 1 teaspoon ghee to it.
    • Cook for 2 minutes until you get a homogeneous mix.
    • Remove and spread it evenly on tray lined with baking sheet or butter paper.
    • Press evenly to form barfi.
    • Cook dry rose petals with ¼ cup water and add gulkand.
    • Cook it on low flame until the water dries out.
    • When it starts getting sticky,turn off the flame and layer it evenly on coconut burfi.
    • Cover the burfi with a parchment/baking paper and press lightly to get an even surface.
    • Let Refrigerate for 20-25 minutes.

    Food safety

    • Always reheat your left overs to avoid food poisoning.
    • Don't leave food sitting out at room temperature for extended periods.
    • Never leave cooking food unattended.
    • Use oils with high smoking point to avoid harmful compounds.
    • Always have good ventilation in the kitchen.

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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