How to Make Gulkand Chocolate Mithai, Rose Barfi
The Gulkand Chocolate Mithai is a delicious festival barfi recipe made of Gulkand (rose petals jam), milk powder, condensed milk, Khoya, and white chocolate.
This barfi is similar to traditional Gulkand Barfi or Gulkand Rose Burfi with a slight twist of chocolate, making this a delightful combination of mithai and chocolate for all sweet lovers.
Raksha Bandhan is just around the corner, and we always look for new mithai, sweets, or chocolate recipes.
Nowadays, Chocolate Mithai is trending in the market. I recently tried this Gulkand chocolate mithai, which my family members highly appreciated. So, I wanted to share this recipe with you all, making the Rakhi festival more joyful for everyone.
The Gulkand Barfi is an easy and attractive mithai made with a few ingredients in your pantry. This Rose Barfi is super delicious; you will relish every bite. Make Raksha Bandhan special this year with this inviting chocolate mithai for your brother and family.
This barfi is a royal treat and calls for any celebrations—an excellent option and cost-effective mithai to make at home. Pack it in a decorative box or place it in a decorative thali with rakhi. This barfi is so appealing to grab everyone’s attention in minutes.
Perfect texture and is so pleasing to make anyone believe it is homemade. Make and gain appreciation from the elders to kids. You can enjoy this chocolate mithai after any meal anytime during the year. Trust me; once you make this mithai, you will make it often for all celebrations and during festivals.
Quick dessert ready in just 20 minutes. Follow the steps by steps instructions, watch the video and make this lip-smacking barfi at home effortlessly. For the Gulkand chocolate mithai in Hindi, watch the video with subtitles. A few more chocolate recipes can be found on the website.
Table of Contents
Recipe Video
Recipe Card
How to Make Gulkand Chocolate Mithai, Rose Barfi(Updated)
Ingredients
White Chocolate Layer
- ⅓ cup Condensed Milk
- 100 grams Mawa or Khoya
- 1½ tbsp Unsalted Butter
- 150 grams White Chocolate
- 1 tbsp Milk Powder
- ½ tsp Rose Essence
Rose Gulkand Layer
- 100 grams Milk Powder
- 75 grams Unsalted Melted Butter
- 50 ml Milk
- 50 grams Sugar
- 50 ml Water
- ½ tbsp Gulkand
- Little Cardamom Powder
- ½ tsp Rose Emulsion
- 2 tbsp Cashew and Pista
- 3 tbsp Gulkand Will dry and use in the recipe
Instructions
White Chocolate Layer
- Take 3 tbsp gulkand in a strainer and wash thoroughly with water. Microwave the petals for 1 to 2 minutes to dry out the moisture. Tip* – You can dry them under the fan.
- Spread half of the dried gulkand and dry rose petals over a six-by-six-inch grease tray and keep aside. Keep the rest of the dried gulkand aside for later use.
- Add ⅓ cup condensed milk, 100 grams khoya or mawa, 1½ tbsp unsalted butter, 150 grams white chocolate, and 1 tbsp milk powder in a pan. Mix all the ingredients well.
- Switch on the gas flame and cook till the chocolate melts on a low flame.
- Once the chocolate melts, immediately switch off the gas flame.
- Add some dried gulkand, ½ tsp rose essence, and mix all the ingredients.
- Transfer half of the mixture into the prepared grease tray and spread it evenly. Retain the balance mixture for later use.
Rose Gulkand Layer
- In a mixing bowl, take 100 grams of milk powder. Take 75 grams of unsalted melted butter, add butter in batches, and mix it gently. A coarse mixture is ready.
- Take 50 ml of milk, add milk in batches, and keep mixing it gently. Keep it aside
- Add 50 grams of sugar, 50 ml of water, and ½ tbsp of gulkand into another pan. Cook on a medium flame till the sugar dissolves in the water.
- Add the prepared mixture and cook on a low flame till the mixture thickens.
- Add a little cardamom powder, ½ tsp rose emulsion, 2 tbsp sliced cashew nuts, and pistachios. Mix all the ingredients.
- Place a little mixture in a bowl of water and form a ball. If you can roll into a ball, the barfi is ready, or cook the barfi for a few minutes more.
- Place the prepared rose mixture over the chocolate layer. Spread it evenly with a spatula.
- Place the previously retained white chocolate mixture over the rose layer and spread it evenly.
- Cool the barfi at room temperature for 4 hours. Cut them in the desired shape and size.
- Enjoy delicious chocolate gulkand barfi with the family.
How to make Gulkand Chocolate Mithai at Home Step by Step Photos
White Chocolate Layer
- Take 3 tbsp gulkand in a strainer and wash thoroughly with water. Microwave the petals for 1 to 2 minutes to dry out the moisture. Tip* – You can dry them under the fan.
- Spread half of the dried gulkand and dry rose petals over a six-by-six-inch grease tray and keep aside. Keep the rest of the dried gulkand aside for later use.
- In a pan, add ⅓ cup condensed milk, 100 grams khoya or mawa, 1½ tbsp unsalted butter, 150 grams white chocolate, and 1 tbsp milk powder. Mix all the ingredients well.
- Switch on the gas flame and cook till the chocolate melts on a low flame.
- Once the chocolate melts, immediately switch off the gas flame.
- Add some dried gulkand, ½ tsp rose essence, and mix all the ingredients.
- Transfer half of the mixture into the prepared grease tray and spread it evenly. Retain the balance mixture for later use.
Rose Gulkand Layer
- In a mixing bowl, take 100 grams of milk powder. Take 75 grams of unsalted melted butter, add butter in batches, and mix it gently. A coarse mixture is ready.
- Take 50 ml of milk, add milk in batches and keep mixing it gently. Keep it aside.
- Add 50 grams of sugar, 50 ml of water, and ½ tbsp of gulkand into a pan and cook on a medium flame till the sugar dissolves in the water.
- Add the prepared mixture and cook on a low flame till the mixture thickens.
- Add a little cardamom powder, ½ tsp rose emulsion, 2 tbsp sliced cashew nuts, and pistachios. Mix all the ingredients.
- Place a little mixture in a bowl of water and form a ball. If you can roll into a ball, the barfi is ready, or cook the barfi for a few minutes more.
- Place the prepared rose mixture over the chocolate layer. Spread it evenly with a spatula.
- Place the previously retained white chocolate mixture over the rose layer and spread it evenly.
- Cool the barfi at room temperature for 4 hours. Cut them in the desired shape and size.
- Enjoy delicious chocolate gulkand barfi with the family.
FAQs
What is the trending Gulkand chocolate barfi?
The Gulkand Chocolate barfi is a delicious fudge recipe made of Gulkand (rose petals jam), milk powder, condensed milk, Khoya, and white chocolate. This barfi is similar to traditional Gulkand Barfi or Gulkand Rose Burfi with a slight twist of chocolate, making this a delightful combination of mithai and chocolate for all sweet lovers.
What are the ingredients to make rose gulkand chocolate mithai?
The rose gulkand chocolate mithai is a delicious fudge recipe made of gulkand, white chocolate, condensed milk, milk, milk powder, khoya, essence, sugar, and nuts. This barfi is similar to traditional Gulkand Barfi or Gulkand Rose Burfi with a slight twist of chocolate, making this a delightful combination of mithai and chocolate for all sweet lovers.
Conclusion
In this Gulkand Chocolate Mithai Recipe, we have shared how to make the trending Gulkand chocolate mithai, a delicious fudge recipe made of gulkand, white chocolate, condensed milk, milk, milk powder, khoya, essence, sugar, and nuts. This barfi is similar to traditional Gulkand Barfi or Gulkand Rose Burfi with a slight twist of chocolate, making this a delightful combination of mithai and chocolate for all sweet lovers. Perfect texture and is so pleasing to make anyone believe it is homemade. Make and gain appreciation from the elders to kids. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.