Paneer Gulkand Burfi brings together the smoothness of fresh paneer with aromatic rose-flavored gulkand in a traditional Indian sweet. I make this version often at home. The condensed milk gives it richness while saffron adds a subtle golden hue and elegant aroma.
About the Recipe
This recipe makes simple paneer into an elegant dessert. The gulkand filling adds a surprising burst of flavor, while the mix of nuts and seeds creates good texture contrast. It requires basic ingredients and simple techniques, making it accessible for home cooks of all skill levels.
Why you will love this recipe
The combination of fresh paneer and condensed milk creates a smooth, rich base that melts in your mouth. The stuffing offers several texture experiences – from crunchy nuts to soft rose preserve. I always keep the sugar minimal since the condensed milk and gulkand provide natural sweetness. The recipe is also versatile; you can adjust the nuts and seeds based on what you have available.
Cooking Tips
Watch the heat carefully when cooking the paneer mixture; it should thicken but not become too dry. For the best texture, grind the paneer mixture until completely smooth. Cool the mixture just enough so you can handle it comfortably when shaping the burfi. Fresh, homemade paneer works best for this recipe.
Serving and Storing Suggestions
Makes 12-15 pieces. Preparation time: 30 minutes. Store in an airtight container in the refrigerator for up to 5 days. Serve at room temperature for the best taste and texture. These make beautiful gifts when packed in decorative boxes.
Similar Recipes
- 1. Traditional Milk Burfi
- 2. Rose Coconut Ladoo
- 3. Stuffed Kaju Katli
Nutrient Benefits
This dessert provides protein from paneer, healthy fats from nuts and seeds, and calcium from dairy. The cucumber seeds contain minerals and fiber, while saffron offers antioxidants. The recipe includes various nuts that provide essential vitamins and minerals.
Paneer Gulkand Burfi
Ingredients
- 1 cup Fresh Paneer
- 1/2 cup Condensed Milk
- 1 tbsp Thick cream
- 1 tsp Corn Flour
- 1 to 2 tsp Sugar optional
- few Vellari (Cucumber Seeds)
- few Saffron
For Stuffing:
- 1/4 cup Dry Fruits (Badam, Pista, Cashews, Walnut)
- 1/2 tsp Poppy Seeds
- 1 tsp Pumpkin Seeds
- few Gulkand
Instructions
- Heat a pan under medium flame.
- Add the dry fruits mixture, pumpkin seeds, poppy seeds and roast them till nice aroma.
- Remove from fire and let it cool down.
- Add the gulkand to it and keep it aside.
- Take a bowl, add paneer, condensed milk, cream, corn flour, sugar and mix well.
- Transfer to a mixer and blend them together.
- Heat a heavy bottomed vessel and add the ground paste to it.
- Keep stirring until it becomes thick.
- Do not heat it for a long time, otherwise laddu will not hold its shape.
- Remove from heat and allow it to cool down.
- Take a table spoon of the mixture and make a ball shape.
- With your thumb, make a gentle press in the center.
- Put a small portion of the gulkand mixture in the center and close the mixture gently.
- Make ball shape with the stuffing inside.
- Decorate it with some saffron and vellari seeds on top.
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Frequently Asked Questions
Can I use store-bought paneer?
Yes, but make sure it is fresh and soft. Homemade paneer gives better texture and taste.
Why does my mixture become too dry?
Overcooking or high heat can dry out the mixture. Cook on medium heat and remove when it just starts thickening.
How do I prevent the filling from leaking?
Cool the mixture adequately and seal the edges well when stuffing. Do not overfill the center.
