How to Make Gulkand Chocolate Mithai, Rose Barfi(Updated)
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 GulkandBarfi 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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Resting time4 hourshrs
Total Time4 hourshrs40 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: chocolate mithai, gulkand barfi, gulkand burfi, gulkand chocolate fudge, Gulkand chocolate mithai, gulkand fudge, gulkand mawa bites, Haldiram rose barfi, how to make gulkand chocolate mithai, how to make rose barfi, how to make rose barfi with chocolate, rakhi special barfi, raksha bandhan mithai, recipe of gulkand chocolate mithai, rose barfi recipe, rose barfi with milk powder, rose burfi, rose burfi recipe, rose chocolate bites, rose gulkand mithai, white chocolate mithai
Servings: 25pieces
Ingredients
White Chocolate Layer
⅓cupCondensed Milk
100grams Mawa or Khoya
1½tbspUnsalted Butter
150grams White Chocolate
1tbsp Milk Powder
½tsp Rose Essence
Rose Gulkand Layer
100grams Milk Powder
75 gramsUnsalted Melted Butter
50 mlMilk
50gramsSugar
50 mlWater
½tbspGulkand
Little Cardamom Powder
½tsp Rose Emulsion
2 tbsp Cashew and Pista
3tbspGulkandWill 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.