Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

Coconut Gulkand Burfi is an aromatic and flavored dessert made with coconut and Rose Petal Preserve.

Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

I love Burfi and out of the 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 preserve from the Indian stores 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 will make 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.


Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

The Coconut Gulkand Burfi had a pleasant floral after tone 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 the 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.

Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

 

Check out my 10 different Burfis and Pedas to make this Diwali here

10 Burfis and Pedas To Make for Diwali

 

Check out my 10 different sacory snacks to make for Diwali here 

Savory Snacks for Diwali

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – Intermediate

Ingredients to make Coconut Gulkand Burfi – Makes about 20 pieces

  • Coconut – 2 cups (freshly grated or frozen)
  • Sugar – 1 3/4 cup
  • Gulkand / Rose petal preserve – 1/4 cup
  • Ghee – 2 TBSP
  • Cashews – 3 TBSP
  • Cardamom powder – 1/4 tsp

Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

Procedure to make Coconut Gulkand Burfi –

  • Grate the coconut and 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.

Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

  • Grease a plate in which we will pour the prepared burfi with ghee.
  • In a heavy bottom pan, Heat 1 TBSP 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 need to come to a soft ball 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.

Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

  • 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.

Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

  • Let the burfi cool down entirely and then separate it out and store it in a airtight container.

Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge
5 from 4 votes
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Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

Coconut Gulkand Burfi is an aromatic and flavored dessert made with coconut and Rose Petal Preserve. 

Course Dessert, Festival Recipes
Cuisine Indian
Keyword Burfi, coconut burfi, deepavali recipes, Desserts, diwali bakshanam, Diwali sweet, festival recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 pieces

Ingredients

  • Coconut - 2 cups freshly grated or frozen
  • Sugar - 1 3/4 cup
  • Gulkand / Rose petal preserve - 1/4 cup
  • Ghee - 2 TBSP
  • Cashews - 3 TBSP
  • Cardamom powder - 1/4 tsp

Instructions

  1. Grate the coconut and 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
  2. Grease a plate in which we will pour the prepared burfi with ghee.
  3. In a heavy bottom pan, Heat 1 TBSP of ghee and fry the cashews until golden brown. Remove it from the pan and keep aside.
  4. In the same pan, add the sugar and 1 cup of water.
  5. Let the mixture come to a boil. The sugar syrup need to come to a soft ball 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.
  6. At this stage add the measured Gulakand to the sugar syrup and mix well to dissolve.
  7. Add the grated coconut and mix. The mixture will loosen a bit. Continue to cook in low to medium heat.
  8. When the mixture starts to thicken a bit, add the fried cashews and the cardamom powder and mix to combine.
  9. 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.
  10. 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.
  11. Let the burfi cool down entirely and then separate it out and store it in a airtight container.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

8 thoughts on “Coconut Gulkand Burfi | Coconut and Rose Petal Preserve Fudge

  1. You have taken a humble coconut barfi to a different level with the use of Gulkand! Not sure if Ican make a huge batch for diwali distribution, but will make a small batch for the kids.

  2. I have some rose petal preserve I picked up at a middle eastern market some time back and I am yet to use it – You are making me want to open up that jar with this delicious looking recipe

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