If you are looking for a luxurious dessert to adorn your Holi celebration party, let me introduce Gulkand Burfi Sandwich. It is not just a dessert….. it’s a heart-winning recipe and the epitome of deliciousness! This Sandwich Burfi with an exotic layer of Gulkand is a deliciously flavored dessert with rose petals that take this burfi to a whole new level while adding a royal touch.
What is Burfi
Barfi or burfi is a traditional dessert or confectionery of Indian origin that has a soft, fudge-like texture. This dessert is prepared with milk solids as the base ingredient and sweetened with sugar or jaggery.
It is generally prepared during festivals or any celebrations, but owing to its popularity, it is devoured year round.
What is Gulkand
‘Gul’ in Hindi means rose, and ‘khand’ or ‘kand’ in Punjabi means sugar. Together this term implies a combination of rose and sugar.
Gulkand is a sweet preserve of edible rose petals which looks like a jam or marmalade. It tastes delicious and has a cooling effect on the stomach.
Owing to its exotically intense rose flavor and fascinating aroma, Gulkand is used for preparing several South-Asian sweet dishes and drinks such as –
Gulkand is known to have excellent antioxidant and rejuvenating properties besides other irresistible attributes.
In ancient times, Gulkand was restricted to royal kitchens because of its extensive cooking procedure, which was considered highly luxurious.
But since times have changed incredibly, Gulkand has reached the masses and found its place at the local grocery stores as well.
What is Gulkand Burfi Sandwich
Packed with the enticing rose flavor and a soft, melt-in-mouth texture, this Sandwich Gulkand Burfi is a fudge-shaped dessert that is sandwiched between a top and bottom layer of ricotta cheese and centrally layered with rose petal jam (gulkand).
The flavor and looks of this alluring burfi make it an ultra-delish recipe, and it is the one to look out for during this auspicious festival.
Reasons You’ll ♡ Gulkand Burfi Sandwich
There is not just one reason for loving this Sandwich Gulkand Burfi as it is —
- Super easy to make
- Packed with flavors that dissolve effortlessly in the mouth
- Soft, moist, and exquisitely flavorful, and
- An absolute stunner in looks!
This Gulkand sandwich barfi, can be conveniently prepared in advance and stored for later serving. And the best part is you can even scale this recipe up or down according to your requirement.
So, serve it to your guests or gift it to your loved ones and win them over with your cooking skills!
Sandwich Gulkand Burfi Ingredient List
Ricotta cheese — The protagonist of this ravisher! Yes, unsalted ricotta cheese is the main ingredient that gives structure and loads of texture to this recipe. Full-fat ricotta cheese makes the best burfi and is an ideal alternative to mawa.
Milk powder — Added to the recipe for its characteristic creaminess and binding properties. Milk powder also adds loads of richness to our Sandwich Gulkand Burfi.
Ghee — Homemade pure ghee (which can also be authentic store-bought) is used for its spell-binding flavor and exotic aroma, which takes the gulkand sandwich burfi to another level.
Powdered sugar — Added as the sweetener. Powdered sugar combines well with the burfi mixture, confirming homogeneity throughout the recipe.
Rose essence — It lends an intense, fresh floral aroma to the recipe, making it drool-worthy.
Rose petals — Used for making Gulkand, a marmalade kind-of ingredient that forms a significant part of this recipe and imparts a punch of flavor.
Gulkand — This is the most exotic ingredient of this recipe that enhances the flavor and aroma of the recipe besides adding health benefits.
Ground cardamom — Added for a more enticing flavor and aroma.
Saunf mix or Mukhwas — As a garnish, spread it around and give this fantastic dessert recipe a festive look.
Gulkand Burfi Sandwich Recipe Tips and Variations
The chief ingredient — Ricotta cheese is the primary ingredient of this recipe, and I recommend using ricotta made with full-fat milk. It’s light and creamy and brings out the best texture in the barfi. Ricotta also enhances the creaminess and richness of the burfi and lends a perfect taste and texture to the recipe. Although whole milk ricotta is the best, you can also use partly skimmed ricotta for this recipe.
Heavy-bottomed pan prevents burning — Using a heavy-bottomed wide pan for cooking is recommended as it will prevent the burning of the milk.
Evenly cooking with constant heat — Constant heat lets you cook the ricotta without burning it. If ricotta is burnt (due to high heat), it will leave dark-brown traces in our burfi, which will taste and look unappetizing.
The best practice — Medium flame and constant stirring are the keys to well-cooked ricotta. Keep stirring occasionally to avoid burning ricotta, and patiently handle the cooking process. Hasty cooking may burn the ricotta and spoil the entire recipe.
For an absolute floral flavor and aroma — This mawa burfi with gulkand is flavored intensely with rose essence. However, if rose essence is not available, you may use Roohafza. Roohafza furnishes the recipe with the right amount of floral flavors and enticing colors.
Over-cooking leads to undesirable results — Avoid over-cooking the burfi as it will turn the burfi dry and chewy. As soon as the mixture takes the dough form and starts leaving the pan, it’s time to transfer it immediately to another bowl to stop further cooking. If over-cooked, the moistness of the mixture is lost, which leads to hard and brittle burfi, which is prone to breakage.
Benefits of using Gulkand — Gulkand is known for its many health benefits, such as purifying blood, aiding digestion, and improving appetite. It also relieves hyperacidity and acts as a mild laxative. Being a natural coolant, gulkand refreshes the mind and body. It is also suitable for improving skin complexion.
Just the right amount of sweetness — Gulkand is naturally sweet, and I have refrained from adding any sweetener to the gulkand layer. Since the mawa layer is also doubled in this recipe (as a sandwich), reducing the quantity of sugar is best. But, when making your Sandwich Gulkand Burfi, please make sure to taste your gulkand before layering, as some gulkand may just be mildly sweet, and in that case, you may need to add some sugar there.
Lump-free dough for smooth-textured burfi — Ensure the mixture is lump-free and smooth after combining all the ingredients. The lump-free mix makes smooth-textured burfis with a perfect melt-in-the-mouth texture.
For an easy slide out of the burfi pieces — Always line the tray with parchment paper and grease it before transferring the dough to it for setting. This facilitates an easy slide out/ lifting of the burfi pieces from the tray.
An attractive avatar — This Indian fusion dessert can be modified into a gulkand sandwich roll by altering its shape and rolling it out instead of shaping it as a square-shaped burfi.
Chocolate-y variation — Instead of the gulkand layer between the mawa layers, you can introduce a chocolate layer if you are a chocolate fan. For this, divide the mawa into 3 parts. Add 2 tablespoons of cocoa powder to one of the parts as soon as the mawa thickens. Also, add 2 to 3 tablespoons of sugar to the mix to bring in the flavor.
Slicing the burfi with diligence — Cutting the gulkand burfi into squares is a process that demands a certain level of diligence and patience. Slicing done in haste may not result in perfectly shaped pieces, and removing the hot slices from the tray will encourage the breaking of pieces.
So, take your time and allow the burfi mixture to cool down completely, and set it properly in the tray. Once it is set correctly, cut it into the desired shape and remove it from the tray.
I highly recommend wiping the knife clean between each cut. You can also apply some ghee to the knife to make the slicing easier.
Let me know what you think!
When you plan new Indian fusion desserts for your Holi party, this recipe surely deserves to be on your list.
Add a unique touch and hype the Holi fervor with this lip-smacking dessert, and any guest that lays eyes on this rose-layered burfi will be immediately enticed into trying one, and let me tell you, they will not be disappointed!
Should you make this Sandwich Gulkand Burfi, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE LIP-SMACKINGLY DELICIOUS DESSERTS THAT YOU’LL LOVE!
Follow the step-by-step instructions below to make the best Gulkand Burfi Sandwich Recipe
While the mawa and gulkand layers are cooling, line a tray with parchment paper and grease it well. Greasing the tray and parchment paper will help the burfi to come out easily when serving.
Once the gulkand mix has cooled, properly knead the gulkand mix with your palms for smooth and soft-to-touch dough. Tip – Do not fret if the cooked mix feels sticky. Please leave it in the open to firm up. If it still feels sticky, add a tablespoon of milk powder to it and mix thoroughly. However, you need to adjust the sugar too.
Likewise, once the mawa mix has cooled, knead the dough briefly for 2-3 minutes with the heel of your hand until you get a smooth dough.
Divide the dough into two equal parts. Transfer one layer to this greased pan.
Using a spatula, spread it around into a thick burfi. As you spread, press and pack the mixture down firmly. The pressed mawa will look like a thick block. Smoothen the top layer and edges with the spatula.
Now, spread the gulkand mixture over the flattened mawa barfi layer and ensure that this layer is also pressed down tightly.
Put the other mawa layer on top to make a sandwich. Spread and press this layer down firmly. Tip – Tightly pack the barfi when setting: When setting the burfi in the tray, ensure that the bottom layer is pressed tightly, as the loosely set mixture will result in a crumbly burfi.
Decorate the burfi as you please. I have added some mukhwas (candied sugar-coated colorful fennel seeds after-meal snack) as a garnish. You can go creative with the kind of decoration that lures you. Cover it with plastic wrap and set it in the fridge for 2-3 hours.
Once set, remove the burfi from the tray.
Trim the sides for an even finish.
Cut the burfi into your desired shape to create individual sandwiched burfis.
Serve and enjoy!
This rich dessert is divinely delectable and emanates festive vibes that perfectly resonate with the celebrations.
Frequently Asked Questions
What is the substitute for Ricotta Cheese?
Instead of ricotta cheese, you can also use almond or cashew flour, a counterpart to ricotta cheese burfi.
Can I double this recipe?
If you have an upcoming party or celebration, this recipe can be an ideal selection for your dessert menu. Make a large batch, as this is a scalable recipe, and serve your guests a delicious treat that puts them in awe!
Can I store this Sandwich Gulkand Burfi?
Since the burfi contains milk powder, it can be stored at room temperature for a day in a hot and humid climate. But after that, store it in the refrigerator in an air-tight container.
It has a shelf life of about 1 week under refrigeration. In winter, burfi can stay good at room temperature for almost 3 days and under refrigeration for 10 days.
Can I freeze this recipe?
Yes, this Sandwich Gulkand Burfi is a freezer-friendly recipe, and you can freeze it in an air-tight container for about 3 weeks. When ready to serve, thaw it overnight in the refrigerator and then serve when it comes down to room temperature.
Calories: 151kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 64mg | Potassium: 149mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 0.2mg