Treat Yourself With This Gulkand Barfi

A rich milk-based dessert called barfi, barfee, borfi, or burfi originates from the Indian subcontinent. The term for snow in Hindustani (which was originally Persian) is barf. Besan barfi (made with gramme flour), kaju barfi (made with cashews), pista barfi (made with powdered pistachios), and song barfi (made with peanuts) are examples of common barfi varieties. Sugar and milk powder make up the majority of a barfi's ingredients. The mixture is heated in a container until it solidifies. After cooling, the mixture is poured into a shallow pan. It is then served after being sliced into squares, diamonds, or circles.

Gulkand is a sweet rose petal preserve that is thought to originate in Pakistan. The word gulkand comes from the Persian words gul (rose) and qand (sugar/sweet) Gulkand has traditionally been made with Damask roses. China roses, French roses, and cabbage roses are some additional popular varieties of roses. It is made by combining sugar and unique pink rose petals. Rose petals are boiled over low heat with sugar, which thickens the fluids. Traditional fudge known as "Gulkand barfi" is made with condensed milk and rose preserve. This barfi has a unique rosy taste. It is a perfect easy-to-make dessert. This recipe features khoya as the other ingredient. It is a two-layered barfi.

Ingredients

1. 800 grams Khoya or Mawa or Khoa

2. 1 cup Sugar

FIRST LAYER (MAWA KI BARFI)

1/4 tsp Cardamom powder

SECOND LAYER (GULKAND KI BARFI)

2 tbsp Gulkand

Pinch of red colour (optional)

Silver vark or edible silver (optional)

Method

1. Crumble or grate the Mawa or khoya.

2. Combine khoya and sugar in a pan. Make sure there aren't any lumps.

3. Continue to sauté this over a medium flame until the mixture thickens, combines, and forms a mass.

4. The mawa dough should now be split into two equal pieces.

5. Cardamom powder can be added to one portion before transferring it to a dish or tray that has been oiled and lined with parchment paper. Level it by pressing. 

6. Add red food colouring and gulkand to another part, then combine. Spread this mixture over the top of the first layer. Level and press. If necessary, add edible silver (vark) as a garnish.

7. At room temperature or in the refrigerator, let this mixture sit for a few hours.

8. Your barfi is ready to be served!