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Gulkand and Khoya Burfi Recipe

Gulkand and Khoya Burfi is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 15
Rated 4 based on 100 votes


  • 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:

    1. 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.
    2. Now mash the khoya with your hand.
    3. Apply some ghee to grease your palms and mash the khoya well so it becomes soft and smooth.
    4. Add powdered sugar and mix it well.
    5. Put the mixture in a large non-stick pan, add 2 tbsp ghee and heat it on high flame for 2-3 mins.
    6. Now heat it on low flame, stirring continuously.
    7. Once it takes on a light-brown colour and the ghee starts separating, remove from flame.
    8. Now add cardamom powder and mix well.
    9. Take a small portion of the mixture in another pan.
    10. Add the gulkand to it and stir to make a red-coloured mawa mixture. Cool.
    11. Take half of the white mixture and spread it on a greased plate with edges.
    12. Then spread the red gulkand mixture on top of it, and put a third layer of the white mixture on top.
    13. Garnish with slivered almonds or pistachios.
    14. 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.


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