Paan Burfi

 

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Would you like something refreshing after a meal which can also be a dessert? Sounds fun isn’t it? Here I am, with another recipe that uses paan (betel) leaves and the delicate fragrance of rose petals in a burfi. I tried this combination when I got bored of paan shot (my go-to recipe for leftover paan leaves on festival days) and wanted to try something new with paan leaves. Try it out and I’m sure you will enjoy it as much as we did.

Ingredients

Paan leaves – 6-8

Gulkand – 2 tablespoons

Instant BadamMix – 1 ¼ cup (mine has sugar; if your mix doesn’t have any, make sure to adjust the quantity of sugar)

Sugar – ½ cup

Water – 1/3 cup

Ghee – ¼ cup + 1 tablespoon for greasing

Dried rose petals – for garnish

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Ghee – a few teaspoons

Method

Clean and grind paan leaves along with gulkand into a smooth paste.

Mix sugar and water and boil till the mixture is at a one-string consistency*. Add ghee, paan mixture and badam mix to the sugar syrup and mix till it all comes together and leaves the sides of the pan. Switch off and pour immediately onto a greased plate. Garnish with powdered dried rose petals. Wait till it cools downs and cut into desired shape.

*One-string consistency is the perfect sugar syrup consistency to make burfis. To check for this consistency, allow the sugar-water mixture to boil for around 3-4 minutes.Then take a quarter teaspoon out of the syrup, cool it a bit and check by pinching and pulling apart the syrup in-between your thumb and fore-finger. If you see a stretching thread which does not break at least for an inch,your syrup is at the one-string consistency and ready to go!

Know Your Ingredient

red rose flower

Photo by Cindy Gustafson on Pexels.com

Gulkand is a sweet preserve made of rose petals. It is a good ayurvedic medicine which is loaded with healing properties (not to mention delicious!). The traditional way of preparing gulkand involves layering rose petals and sugar in a glass jar and keeping in sunlight for about 3-4 weeks until the rose petals get integrated into the sugar. But, here’s an easy way to make instant gulkand in roughly 10 minutes.

Take the petals of 25-30 fragrant roses. Wash and chop them roughly. Heat about 200 grams of cane sugar along with a few teaspoons of water. Once the sugar melts, add in the rose petals and stir for roughly 10 minutes. By this time, the sugar-rose mixture would come together. Add a bit of honey at this stage if you prefer the jam to be sweet. If not, you can skip the honey.

Type Preserve
How to Buy If you are buying, look for an organic one.
Storage When used with a dry spoon, It can be stored in normal room temperature for more than a year.

According to ayurveda, Gulkand is beneficial in many ways. Here are a few listed for you:

It reduces stress, improves digestion and helps alleviate problems such as tiredness and lethargy.

It helps in treating mouth ulcers and makes teeth and gums strong.

Eating 2 teaspoons of gulkand before going out in the sun might protect us from sunstroke and nose bleed during summer.

It is a mild laxative and helps in reducing acidity in the stomach.

It helps in removing toxins from the body and thus promotes skin health by preventing acne,blackheads and rashes.