Gulkand Barfi

BM # 35 Week 2 Day 1

Desserts is such a big category and so much can fit into this.I love making western desserts, at the same time I love making Indian desserts too .I find them so traditional and like to give them my twists .For this week my theme is desserts and for today I am making a Gulkand Barfi.

This is a barfi which I made long back, I had some ricotta cheese and was wondering how to finish .Sandhya came to my rescue as she had posted the recipe for this barfi .I had book marked the recipe and gave it a twist by sandwiching it with Gulkand. For the original recipe and step by step pics please refer Sandhya's post.

15 oz container Ricotta cheese
400 ml tin condensed milk
1 tsp ghee
1 tsp Cardamon powder


Pinch saffron
Rose petals

Combine ricotta cheese and condensed milk over low heat.
Keep stirring.
You will have to stir this for about 20-30 minutes, till the mix dries up and leaves the sides of the pan.
Add cardamom powder and mix.
Remove from heat and transfer keep stirring so that it cools a little.
Transfer half of the mix to a greased tray.
Spread a thin layer of gulkand.
Spread the rest of the mix on gulkand.
Smooth the surface to make it even.
Garnish with saffron, nuts and rose petals.

I put this in muffin moulds and spread a layer of gulkand and topped it with the barfi mix.
After an hour I de moulded the barfi and garnished.

The taste of the barfi was very pleasant, though I wish I had put a thinner layer of gulkand. It was a little on the sweeter side,  I like my sweets a little extra sweet, but rest of the family prefers mild sweetness, and everyone gets a excuse not to eat, unless I feed them personally.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34

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