World Milk Day calls for desserts that are not only celebratory but also rooted in tradition with a modern flair. Among the many milk-based sweets, burfi stands above as an Indian classic, being rich, chewy, and deeply satisfying. But what if you gave it a floral boost and a chocolate twist? That’s where gulkand burfi with Bournville flakes comes in. The combination of rose petal preserve (gulkand) with the bittersweet elegance of Bournville dark chocolate creates a fusion that is bold, fragrant, and indulgently layered. Below are three versions of this unique dessert that you can try this Milk Day to blend nostalgia with novelty.
1. The classic khoya gulkand burfi
This version stays closest to the roots, using traditional khoya or milk solids to form the base of the burfi. Gulkand is folded in to lend a floral aroma and slight chewiness, while thinly shaved Bournville dark chocolate adds a delicate bitterness that cuts through the richness.
Ingredients:
- 2 cups grated khoya
- ½ cup sugar
- 2 tbsp gulkand
- 2 tbsp milk
- 2 tbsp ghee
- 50 g Bournville chocolate (chilled for shaving)
Method:
- Heat the ghee in a non-stick pan and then add grated khoya.
- Cook on low flame for 5 minutes, stirring to avoid sticking. If it sticks to the base it might burn, so make sure you’re stirring continuously and scraping it off the base and sides of the pan and dropping it back in the middle.
- Then add the sugar and milk and mix well until the sugar dissolves.
- Fold in the gulkand and cook for another 5 minutes until the mixture begins to leave the sides of the pan.
- Transfer into a greased tray, smooth the surface, and allow to cool for 15 minutes.
- Once set but still slightly warm, top with fine shavings of Bournville chocolate.
- Let the burfi cool completely and refrigerate until firm.
- Cut into squares or diamonds before serving. The gulkand lends a mellow sweetness that’s balanced perfectly by the bold, dark notes of the chocolate.
2. The almond rose gulkand burfi
If you’re looking for a more textural burfi with nutty undertones, this variation includes almond flour and crushed Bournville flakes for a rich, slightly crunchy mouthfeel. It’s less creamy and more chewy, ideal for those who prefer a bite to their barfis.
Ingredients:
- 1 cup almond flour
- ½ cup milk powder
- ½ cup sugar
- ¼ cup milk
- 2 tbsp gulkand
- 2 tbsp ghee
- 50 g Bournville chocolate, crushed into flakes
Method:
- In a pan, heat the ghee and toast the almond flour until fragrant. Keep stirring so that it roasts evenly throughout.
- Add the milk powder, sugar, and milk. Stir until everything comes together into a smooth, thick paste.
- Add the gulkand and continue stirring for 5 more minutes on medium heat. This will allow the flavor and freshness of the gulkand to spread throughout the mixture.
- Once the mixture begins to pull away from the pan, fold in half the crushed Bournville flakes. If you don’t have flakes, make sure it’s at least finely chopped chocolate that you’re using.
- Spread the mixture onto a greased tray, press it down, and sprinkle the remaining chocolate flakes on top. Press them gently so the chocolate adheres to the surface. The more you press them in, the firmer they will be. But they should still be visible.
- Cool and refrigerate before slicing.
3. The coconut gulkand burfi
Coconut adds a tropical note to this floral chocolate fusion. This version uses desiccated coconut for body and texture, gulkand for natural sweetness, and a generous drizzle of melted Bournville chocolate for visual appeal and flavor depth. It’s simple to make and ideal for gifting.
Ingredients:
- 2 cups desiccated coconut
- ¾ cup condensed milk
- 2 tbsp gulkand
- 1 tsp rose water
- 1 tbsp ghee
- 50 g Bournville chocolate, melted
Method:
- Heat ghee in a non-stick pan.
- Add desiccated coconut and roast lightly for 2 minutes.
- Stir in the condensed milk, gulkand, and rose water. Cook until the mixture thickens and forms a mass. This will take about 5 minutes on low heat.
- Pour into a lined tray and flatten with a spatula. Allow to cool for 20 minutes.
- Once set, drizzle with melted Bournville chocolate in zigzag patterns or fine lines using a piping bag or spoon. Chill until the chocolate firms up, then cut into squares or rectangles.