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Gulkand and Khoya Burfi
By : Mansi DesaiCategory : Burfies and laddoos, Indian sweets
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Place a heavy pan on low flame and put gulkand into it.
- You can even add 4-5 fresh red-rose petals to it.
- Stir gently for a while and when you see soft lumps form, remove from the flame and leave it aside to cool.
- Now mash the khoya with your hand.
- Apply some ghee to grease your palms and mash the khoya well so it becomes soft and smooth.
- Add powdered sugar and mix it well.
- Put the mixture in a large non-stick pan, add 2 tbsp ghee and heat it on high flame for 2-3 minutes.
- Now heat it on low flame, stirring continuously.
- Once you see it take a light-brown color and the ghee starts separating at the edges of the pan, remove from flame.
- The sugar will leave water, so the mava consistency should be thick yet granular and soft. If you think it is too dry, add 2 more tbsp ghee to it.
- Now add cardamom powder and mix well.
- Take a small portion of the mixture, around 1/4th, in another pan, add the gulkand to it and stir to make a red-colored mawa mixture.
- Now keep the 2 mixtures separate and allow it to cool till you can manage it with your hands without scalding your skin.
- Take half of the white mixture and spread it on a greased plate with edges.
- Then spread the red gulkand mixture on top of it, and put a third layer of the white mixture right on the top.
- Garnish with slivered almonds or pistachios and silver varakh.
- Once the mithai sets a little, make small bite-sized squares using a blunt knife, then set it into the refrigerator for about 10 mins.
- Remove from the fridge, cut the sqaures and remove them from the plate and store them in an air-tight container.
- You can preserve this sweet for 4 to 5 days in the fridge.
- Serve this beautiful gulkand burfi to your guests and spread the spirit of friendship and love!
Ingredients:
1/2 kg - soft khoya or mawa
2 cups - powdered sugar
3 tbsp - ghee (clarified butter)
1/2 tsp - cardamom powder
1 tsp - cardamom powder
2 tbsp - gulkand (a mixture with rose extract)
6 to 8 - almonds, slivered
small silver lining (varakh) for decoration (optional)
1/2 kg - soft khoya or mawa
2 cups - powdered sugar
3 tbsp - ghee (clarified butter)
1/2 tsp - cardamom powder
1 tsp - cardamom powder
2 tbsp - gulkand (a mixture with rose extract)
6 to 8 - almonds, slivered
small silver lining (varakh) for decoration (optional)
