Gulkand Khoya Barfi is a classic and rich, aromatic, and melt-in-mouth Indian no-bake fudge recipe prepared using just 4 ingredients.
WOW! I just cannot believe the most awaited festival Diwali is in the next two days. How are your preparations going on? I can't thank you enough for all the love that you guys are pouring on my new as well as old posts 🙂 Thank you all. You guys are the best !!!!!
With my MILK BARFI post going viral for its simplicity and mind-blowing taste, all I could think was to share more burfi recipes that are easy to prepare and, at the same time, tasty and pretty too. I was under the wrong impression that with the new social media trend of posting recipes for a fusion of Indian and Western desserts, people would not love my traditional recipes. But I was wrong. Nothing can beat the traditional BURFI, LADDU (LADOO), or NANKHATAI.
If you are LOOKING FOR LAST MINUTE RECIPES OF INDIAN SWEETS, SNACKS, NAMKEENS FOR THIS FESTIVAL SEASON, THEN CHECK THIS OUT
Making of Gulkand Khoya Barfi
I had some leftover gulkand after preparing DOODH PEDA (6 DIFFERENT FLAVORS), and this time, I wanted to make burfi with khoya instead of milk powder. I had done all my previous burfi recipes with milk powder, so I wanted to try something different. I zeroed in on using khoya/khova/mawa in place of milk powder, and to make the recipe interesting, I decided to prepare a 2-in-1 burfi.
If you want to keep your recipe simple, you can mix all the ingredients and prepare a burfi with just one flavor and color. To make it more festive and beautiful, I have created two layers. It's not complicated at all. For one layer, I have used gulkand, i.e., sweetened rose jam as the flavor.
I used a pinch of red food color to give it a festive look and provide a hint about the flavoring used. I wanted to present the traditional burfi flavor for the one layer and, therefore, used cardamom powder. You can use any flavor combination of your choice. Check out the video on the making of burfi.
Ingredients for Gulkand Khoya Barfi | 2 in 1 Burfi | Gulkand Mawa Barfi
800 grams Khoya or Mawa or Khoa
1 cup Sugar
First Layer (Mawa ki Barfi)
¼ teaspoon Cardamom powder
Second layer (Gulkand Ki burfi)
2 tablespoon Gulkand
Pinch of red color (optional)
Silver vark or edible silver (optional)
How to make Gulkand Khoya Barfi | 2 in 1 Burfi | Gulkand Mawa Barfi
Making the base for two barfis
You can grate or crumble mawa or khova.
In a pan, mix khoya and sugar together. See that there are no lumps.
Keep this on medium flame and continue to saute till the mixture thickens, comes together, and forms a mass. This may take anywhere between 8 to 10 minutes. Check out the video here. Time required may vary depending on the flame's intensity, pan's thickness, and the moisture content in the khoya.
Next, divide the sweetened mawa dough into two equal parts.
To one portion, you can add cardamom powder and transfer this to a greased plate or tray lined with parchment paper. Press and level it.
To another portion, add gulkand, red food color, and mix. Transfer this mixture over the first layer. Press and level. Garnish it with edible silver (vark) if needed.
Let this set for a couple of hours at room temperature or in the refrigerator. I prefer to let the burfi cool for 30 mins at room temperature and then transfer it to the fridge for a couple of hours or until set. Then cut them into desired shape and size. Enjoy. Happy Diwali.
Tips:
- See that you always cook on medium to medium-low flame and keep stirring so that the mixture is not burnt.
- If you want it richer, you can add 1 tablespoon of ghee if desired.
How to store gulkand barfi?
Because mawa is used, I highly recommend storing the burfis in an airtight container and keeping them in the refrigerator for longer shelf life.
Some more barfi variations :
Here are some variations you can consider for the 2-in-1 burfi with the same base recipe. For one layer, keep it plain and simple and flavor with a pinch of cardamom powder. For the second layer, you can add any of the following instead of gulkand.
Paan Barfi : You can add ground meetha paan instead of gulkand to make paan barfi. Use green food color.
Chocolate Barfi : Add 1 tablespoon of cocoa powder, mix and set to make chocolate barfi. Add ½ to 1 teaspoon of vanilla extract to enhance the chocolate flavor.
Kesar Badam Barfi : Add saffron strands and crushed or slivered almonds and mix well.
Coffee Barfi : Add ½ teaspoon of instant coffee powder and ½ teaspoon of Cocoa powder and mix well.
What is your favorite barfi flavor?
Ok, let me give you so more free ideas. In this recipe, I have stopped with 2 layers. If you like to have a crazy explosion of flavors, you can divide the sweetened mawa mixture into 3 or 4 portions and add different flavors and colors to form a multi-layered burfi. Let it rest and solidify. Cut into pieces and enjoy.
I am wishing you all dhamakedar and a happy Diwali 2021. Stay safe. Enjoy with your family and friends.
Video recipe for Gulkand Khoya (khova) Barfi | 2 in 1 Burfi | Gulkand Mawa Barfi
If you try any of my recipes, don't forget to add tag Instagram #cookwithkushi. I would love to see your creations. Keep sharing.
Detailed step by step recipe for Gulkand Khoya Barfi | 2 in 1 Burfi | Gulkand Mawa Barfi
GULKAND KHOYA BARFI | 2 IN 1 BARFI | GULKAND MAWA BARFI
Ingredients
- 800 grams Khoya or Mawa or Khoa
- 1 cup Sugar
First Layer (Mawa ki Barfi)
- ¼ teaspoon Cardamom powder
Second layer (Gulkand Ki burfi)
- 2 tablespoon Gulkand
- Pinch of red color (optional)
- Silver vark or edible silver (optional)
Instructions
- You can grate or crumble mawa or khova.
- In a pan, mix khoya and sugar together. See that there are no lumps.
- Keep this on medium flame and continue to saute till the mixture thickens, comes together, and forms a mass. This may take anywhere between 8 to 10 minutes. Check out the video here. Time required may vary depending on the flame’s intensity, pan’s thickness, and the moisture content in the khoya.
- Next, divide the sweetened mawa dough into two equal parts.
- To one portion, you can add cardamom powder and transfer this to a greased plate or tray lined with parchment paper. Press and level it.
- To another portion, add gulkand, red food color, and mix. Transfer this mixture over the first layer. Press and level. Garnish it with edible silver (vark) if needed.
- Let this set for a couple of hours at room temperature or in the refrigerator. I prefer to let the burfi cool for 30 mins at room temperature and then transfer it to the fridge for a couple of hours or until set. Then cut them into desired shape and size. Enjoy. Happy Diwali.
Notes
- See that you always cook on medium to medium-low flame and keep stirring so that the mixture is not burnt.
- If you want it richer, you can add 1 tablespoon of ghee if desired.
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