Gulkand Burfi Sandwich

5 from 1 vote

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!

Prep: 10

Cook: 40

Rest:2

Total: 2 50

Course: Dessert

Cuisine: Egg-free, Gluten-free, Vegetarian

Servings: PIECES

Calories: 151kcal

Author: Ruchi

Ingredients

MAWA LAYER

30 oz Ricotta Cheese
2 tablespoons Ghee
⅔ cup Milk Powder
1 teaspoon Rose Essence
2 teaspoon Elaichi powder
1 cup Powdered Sugar

GULKAND LAYER

3 tablespoons Gulkand (Rose Petal Jam)
¼ cup Edible dried rose petals
¾ cup Water
½ cup Milk Powder
½ teaspoon Rose Essence
2 drops Pink Food color
1 teaspoon Gulkand (Rose Petal Jam)

GARNISHES

Instructions

COOK RICOTTA CHEESE

Heat ricotta cheese over medium-low heat in a heavy-bottomed pan.
Stir continuously. Soon the cheese will start to melt and spread. Keep stirring until the moisture starts to evaporate. The whole process will take about 15-20 minutes over medium-low heat.
Tip — Do not leave the mixture unattended — The ingredients may stick to the pan when cooking, making continuous stirring an essential part of the cooking process.
Now add ghee to the pan and stir to combine. Soon the mixture will start to thicken and start to leave the sides of the pan.
Stir constantly, and soon the cheese will come together like dough.
Homemade ricotta cheese mawa is ready.

COOK BASE LAYER

Add milk powder to it.
Add rose essence.
Mix until combined. Turn off the heat.
Add cardamom powder.
Add sugar.
Mix it well until the sugar is thoroughly combined with other ingredients, forming a homogeneous mixture.
Take a little mixture in your hands. When rolled between your fingers, it will form a non-sticky ball. The burfi mix is ready. Set it aside to cool.

COOK GULKAND LAYER

Combine rose petal, gulkand, and water in a pan.
Bring it to a boil. Boil this mix for 2-3 minutes over medium heat.
Once done, remove it from the heat and set it aside to cool for a while.
Pass this rose petal mix through a sieve.
Press the rose petals left behind in the sieve to extract all the juices.
Transfer the gulkand juice to a pan.
Bring it to a boil. Add 2 drops of pink food color to this boiling liquid. This is an optional step, so you can just skip it if you like.
Mix until well blended.
Add milk powder to the gulkand liquid.
Lower the heat to the lowest setting and add rose essence.
Add gulkand.
Mix it well until all the ingredients are thoroughly combined.
Take the gulkand mix off the heat and allow it to cool. As it cools, the gulkand mixture will become firm.

ASSEMBLE BURFI

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.

Video

Notes

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.

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