Gulkand and Khoya Burfi

"Diwali", the most famous Indian festival is around the corner, and it's time to make some nice sweets and snacks at home. Actually, navratri season is still on as "Dassehra" just got over 2 days ago, and people are eagerly waiting for Diwali, which is rightly known as the festival of lights, food and prosperity. It's a known legend that "Lakshmi", the goddess of wealth and "Ganpati", the god of health and prosperity, can be wooed to bless your home and family by offering them with luscious sweets, so how was I going to stay behind?? After all, we all need God's blessings, right? So here's something that you can make too to sweeten your festive season, a Gulkand and Mava Burfi which is simple to make and tastes awesome! "Gulkand" is basically rose syrup that has a unique flavor, and an ever more scintillating aroma, thanks to the rose extract. In Ayurveda, is is considered highly cooling for the body and has several other medicinal properties. It will not only make your dessert flavorful, but also give it a beautiful rosy-red color.

Ingredients
1/2 kg soft khoya or mawa
2 cups powdered sugar
3 tbsp ghee (clarified butter)
1/2 tsp cardamom powder
1 tsp cardamom powder
2 tbsp gulkand (a mixture with rose extract) (available in Indian stores)
6-8 almonds - slivered
Small silver lining (varakh) for decoration (optional)

Method
Place a heavy pan on low flame and put gulkand into it. You can even add 4-5 fresh red-rose petals to it. Stir gently for a while and when you see 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 minutes. Now heat it on low flame, stirring continuously. Once you see it take a light-brown color and the ghee starts separating at the edges of the pan, remove from flame. The sugar will leave water, so the mava consistency should be thick yet granular and soft. If you think it is too dry, add 2 more tbsp ghee to it.

Now add cardamom powder and mix well. Take a small portion of the mixture, around 1/4th, in another pan, add the gulkand to it and stir to make a red-colored mawa mixture. Now keep the 2 mixtures separate and allow it to cool till you can manage it with your hands without scalding your skin.

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 right on the top. Garnish with slivered almonds or pistachios and silver varakh. 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. Remove from the fridge, cut the sqaures and remove them from the plate and store them in an air-tight container.

You can preserve this sweet for 4-5 days in the fridge. Serve this beautiful gulkand burfi to your guests and spread the spirit of friendship and love!

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