I love Burfi and out of all I make, Coconut burfi happens to be my favorite. My theme for this week’s BM is Diwali sweets and savories. After yesterday’s Aloo Bhujia, I was in a sweet mode and wanted to make something for my sweet tooth. I bought a large pack of Gulkand or rose petal preserves from the Indian stores a few weeks back. Apart from eating it inside a Paan as a mouth freshener, I was not using it at all. I have heard of several recipes using the Gulkand and so I wanted to make some. That is when I thought I would make my favorite Coconut burfi but with Gulkund added to it. I followed almost the same recipe as my Coconut Burfi, except used Gulkand as well in the burfi. I reduced the sugar slightly from the recipe as the Rose petal preserve has sugar in it. Apart from this, I did not make any changes to the recipe at all. The Coconut Gulkand Burfi had a pleasant floral aftertone to it and it also gave a beautiful caramelized color to the burfi. It is a good change from the routine coconut burfi. Make sure you use good quality Gulkand to make this burfi. Gulkand is a delicacy in Indian and Persian cuisine. It is made from aromatic rose petals and made into a preserve by cooking it along with sugar. The most common way I have tasted gulkand is in the meetha paan (sweet Betel). The gulkand imparts a very beautiful color and also a floral undertone to the burfi.
Check out my 10 different Burfis and Pedas to make this Diwali here
Check out my 10 different savory snacks to make for Diwali here
Preparation time - 10 minutesCooking time - 30 minutesDifficulty level - Intermediate
Ingredients to make Coconut Gulkand Burfi - Makes about 20 pieces
Coconut - 2 cups (freshly grated or frozen) Sugar - 1 ¾ cup Gulkand / Rose petal preserve - ¼ cup Ghee - 2 TBSP Cashews - 3 TBSP Cardamom powder - ¼ tsp
Procedure to make Coconut Gulkand Burfi -
Grate the coconut remove all the brown parts and have just the white part ready. If using frozen, thaw the coconut and measure. Also, measure the Gulkand and keep it ready.
Grease a plate on which we will pour the prepared burfi with ghee.
In a heavy bottom pan, Heat 1 tablespoon of ghee and fry the cashews until golden brown. Remove it from the pan and keep aside.
In the same pan, add the sugar and 1 cup of water.
Let the mixture come to a boil. The sugar syrup needs to come to a softball consistency. You could either use a candy thermometer or drop a small drizzle of syrup into a bowl of water and try to gather it up. The syrup when picked up from the water should form a soft ball. I could not take a picture of this particular stage this time, but you could check the picture in my Coconut Burfi post.
At this stage add the measured Gulakand to the sugar syrup and mix well to dissolve.
Add the grated coconut and mix. The mixture will loosen a bit. Continue to cook in low to medium heat.
When the mixture starts to thicken a bit, add the fried cashews and the cardamom powder and mix to combine.
Keep cooking the burfi until it starts foaming up at the sides of the pan and starts to leave the sides of the pan. It will start to clump up to the ladle and this is the stage we remove it and pour it on the prepared tray.
Flatten the burfi to the desired thickness and let it cool down. When the burfi is still a little warm, using a greased knife, make cuts.
Let the burfi cool down entirely and then separate it out and store it in an airtight container.
More Diwali Recipes
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