Coconut burfi with Gulkand – I made this Coconut burfi with Gulkand on Diwali but for some reason or other I was not able to post the recipe. The burfi is so juicy and rich in flavor (because of Gulkand of course) that you can not eat just one piece. It has a very cool effect on your throat and very pleasant to taste buds.
This Diwali Hubby asked me to make different dishes i.e. regular recipe with a twist. So I added Gulkand to my regular Nariyal Ladoo recipe to make this burfi and I also made burfi with apple pie filling. Didn’t click any photographs of apple pie burfi so cannot share 🙁
Anyways Back to Burfi, this recipe is a keeper. The ratio of burada, milk, and sugar is so perfect that I do not even taste it before serving to check if it is okay. This recipe has never let me down.
Addition of Gulkand definitely adds a twist to the Burfi and that too a pleasant one. Gulkand also has many health benefits because of its cooling properties, it improves digestion, it is a powerful antioxidant, reduces acidity and anxiety. It is considered an ayurvedic tonic.
That is why whenever we eat Gulkand we get this feel-good type of feeling. Don’t we 🙂
How to make Coconut Burfi with Gulkand
cooking time: around 30 minutes
Note: you can half or double the recipe as per your wish just keep the ratio same.
4 cups milk
3 cups nariyal burada/desiccated coconut powder
1 cup sugar
2 tbsp Gulkand
To make Coconut Burfi with Gulkand
Process is same as that of making Nariyal Ladoos
Mix all the burada/nariyal powder, sugar, and milk in a wide nonstick pan and keep on high flame stirring in between. After 4-5 minutes reduce the flame to low and let it cook for around 25- 30 minutes on low flame.
The mixture should become thick and milk should not be visible at all.
Let it cool for some time. Divide the mixture into two parts.
Grease the utensil lightly with ghee in which you want to set burfi. Or you can line it with parchment paper/clean wrap as it makes handling and cutting of burfi easy.
Spread half of the burfi mixture in a thick layer.
Spread Gulkand over it uniformly. As gulkand is quite strong in flavor I have spread a thin layer of it. Spread rest of the burfi mixture over gulkand.
Keep it in the fridge for about an hour to set the burfi. Cut into the desired shape.
Keep the burfi in the fridge and it tastes good for as long as 2 weeks. It tastes best when fresh so it is better to consume it in the first week.
perfect ladoo with gulkand
Thanks Vani 🙂
Wow, looks so inviting, fabulous photos 🙂
Pardon me for my ignorance, what is Gulkand ?, is it available in the market?
Sorry for the late reply Hema. Gulkand is a sweet preserve of rose petals. it is easily available in market.
Yum! This one I have to make and so easy too. Have saved the recipe.
Thanks Rachna. yeah these are quite easy to make and loved by all in the family.
That looks so yummy. Saving the recipe. And thanks for sharing. 🙂
You are welcome Sheethal 🙂
Thank you so much! Now I know what to do with all that Gulkhand my hubby got on this trip to India. We have three packs of 750g each! :0
Thanks Aysh. Gulkand has many health benefits too.
I lost my last comment I made here 🙁
Amazing and innovative recipe must say 🙂
Oh god. Nidhi reading the decsription it was like I was really feeling Gulkand melting in the nariyal goodness.
I am sure it was so yummylicious and damn good tasty 🙂
So easy to make too …
Thanks Sangeetha. They really melt in your mouth 🙂
wow such a delicous item i had never tasted i would like to subscribe for more such wonderful recipes
Thanks Joyce. you can subscribe by email or follow me on facebook.