Today Ushaupchar is stepping into 2nd year it as been exactly two years i started blogging, I thank you all for giving such a huge support and encouragement to share my recipes. On this occasion i am sharing this yummy and an easy to make recipe of Coconut Gulkand Burfi made with coconut, gulkand, condensed milk and ghee. Gulkand, or Gulqand, is a sweet preserve of rose petals from the Indian subcontinent, an Ayurvedic medicine and used in Indian traditional recipes. Just give it a try and enjoy for any occasion.
This is my 491 recipe which i am posting on this special day
Happy cooking !!!
Coconut – 2 cup freshly grated or desiccated coconut
Gulkand – 1 cup
Sweeten Condensed milk (milkmaid) – 1 cup
Ghee – 1/4 cup
Rose essence – few drops
Cashew nuts or chopped nuts for garnishing
Keep all the ingredients handy as shown in the above image, grease a tray or plate with ghee and set aside.
Heat a nonstick pan by adding ghee in it, when it is hot enough add coconut and fry in a medium low flame for 2 min
Continue this process till all the ghee is consumed and gets a nice aroma
Add condensed milk and gulkand together, give a nice stir so that it mix properly
Stir until the mixture separated from the pan, add few drops of rose essence, stir until the mixture thickens to thick in consistency, the mixture becomes unsticky , stir for 2 min in a medium low flame , remove from the heat
Transfer the mixture to the greased tray. tap it gently with a greased spatula so that it settles evenly. Allow the mixture to cool. It takes about 1 hr .
Once the mixture is cool give desired cut, garnish with cashew nuts or chopped nuts.
Delicious Coconut gulkand burfi is ready to Enjoy !!!
Transfer it to an air tight container which can be preserved or consumed for a week.