Khoya and Gulkand Burfi – Indian Sweet Recipes
Khoya and Gulkand Burfi recipe is mainly prepared in India. You will find this recipe in the northern region of India. Here, this recipe is easy to prepare for those new to the field of cooking. very tasty and delicious to use.
Ingredients needed to make Khoya and Gulkand Burfi
1/2 kg – soft khoya or mawa
2 cups – powdered sugar
3 tablespoons – ghee (clarified butter)
1/2 teaspoon – cardamom powder
1 teaspoon – cardamom powder
2 tablespoons – gulkand (a mixture with rose extract)
6 to 8 – almonds, sliced
small silver lining (varakh) for decoration (optional)
Method of preparing Khoya and Gulkand Burfi
1. Place a heavy skillet over low heat and pour gulkand into it.
2. You can even add 4-5 fresh red rose petals to it.
3. Stir gently for a while and when you see soft clumps forming, remove from heat and set aside to cool.
4. Now crush the khoya by hand.
5. Apply some ghee to oil your palms and mash the khoya well to make it smooth and smooth.
6. Add powdered sugar and mix well.
7. Place the mixture in a large non-stick skillet, add 2 tablespoons of ghee and heat over high heat for 2-3 minutes.
8. Now heat it over low heat, stirring continuously.
9. Once you see it turn a light brown color and the ghee starts to separate around the edges of the pan, remove it from the heat.
10. The sugar will leave water, so the consistency of the mava should be thick but granular and smooth. If you think it is too dry, add 2 more tablespoons of ghee.
11. Now add cardamom powder and mix well.
12. Take a small portion of the mixture, about 1/4, in another pan, add the gulkand and stir to make a red colored mawa mixture.
13. Now keep the 2 mixtures separate and allow to cool until you can handle it with your hands without burning your skin.
14. Take half of the white mixture and spread it out on a greased rimmed plate.
15. Then spread the red gulkand mixture on top and place a third layer of the white mixture right on top.
16. Garnish with sliced almonds or pistachios and silver varakh.
17. Once the mithai sets a bit, make small bite-sized squares with a dull knife, then place in the fridge for about 10 minutes.
18. Remove from the fridge, dice and remove from the plate and store in an airtight container.
19. You can keep this sweet for 4 to 5 days in the fridge.
20. Serve this beautiful gulkand burfi to your guests and spread the spirit of friendship and love!
