Gulkand barfi is a traditional fudge which is very popular in North India.. This is one of the simplest burfi recipes to cook for festive occasions. It is also gluten-free and has a lot of health benefits. 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 a rose jam made with edible rose petals. 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 traditional recipe like meetha paan, a mouth freshener with betel leaves. You can store gulkand at home in refrigerator.
Ingredients
- Rose preserve
- Desiccated coconut
- Condensed milk
- Edible dried rose petals (optional)
Refer to recipe card for details.
Instructions
- Heat condensed milk in a non-stick pan for 4-5 mins.
2. Add desiccated coconut to the pan and mix well. Add some ghee and cook for 2 mins until it comes together.
3. Turn off the heat and let it set on a greased tray. Level it evenly with a spatula.
4. Heat water along with rose petals.
5. Now, add the rose preserve to the rose syrup in the pan and mix well. Cook until dry.
6. Spread the mixture as a layer over mawa layer.
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Gulkand barfi recipe
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.
Substitutions & Variations
Make a mawa gulkand barfi by adding rose preserve to khoya and make a katli or a roll. You can also make variation of gulkand kaju katli recipe by adding rose preserve to the kaju Katli recipe. Other recipes are lauki gulkand barfi where lauki burfi is set with a layer of gulkand on top.
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.
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.
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
Storage
Store your gulkand burfi in refrigerator for 4-5 days.
Conclusion: gulkand barfi is a delectable treat for any special occasion. Addition of gulkand elevates burfi experience to the next level.
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