Gulkand and Khoya Burfi

Recipe by
Total Time:
45-60 minutes
Serves: 15
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 1/2 kg - soft khoya or mawa
  • 2 cups - powdered sugar
  • 3 tbsp - ghee
  • 1/2 tsp - cardamom powder
  • 1 tsp - cardamom powder
  • 2 tbsp - gulkand
  • 6 to 8 - almonds, slivered

How to Make Gulkand and Khoya Burfi

  • Place a heavy pan on low flame and put gulkand into it. Stir gently for a while and when soft lumps form, remove from the flame and leave it aside to cool.
  • Now mash the khoya with your hand.
  • Apply some ghee to grease your palms and mash the khoya well so it becomes soft and smooth.
  • Add powdered sugar and mix it well.
  • Put the mixture in a large non-stick pan, add 2 tbsp ghee and heat it on high flame for 2-3 mins.
  • Now heat it on low flame, stirring continuously.
  • Once it takes on a light-brown colour and the ghee starts separating, remove from flame.
  • Now add cardamom powder and mix well.
  • Take a small portion of the mixture in another pan.
  • Add the gulkand to it and stir to make a red-coloured mawa mixture. Cool.
  • Take half of the white mixture and spread it on a greased plate with edges.
  • Then spread the red gulkand mixture on top of it, and put a third layer of the white mixture on top.
  • Garnish with slivered almonds or pistachios.
  • Once the mithai sets a little, make small bite-sized squares using a blunt knife, then set it into the refrigerator for about 10 mins.