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gulkand burfi
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4 from 8 votes

Gulkand barfi recipe

Gulkand barfi is a great way of having rose petal preserve.
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.