• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Rose flavoured coconut burfi 


  • Scraped fresh coconut – 2 cups
  • Gulkand – 2 tbsp
  • Rose syrup – 1/2 cup
  • Ghee – 2 tbsp + for greasing
  • Green cardamom powder – 1/4 tsp
  • Grated khoya – 1 1/2 cups
  • Rose petals – few



  1. Heat ghee in a non stick wok.
  2. Add scraped coconut and sauté for 8-10 minutes. Add green cardamom powder and gulkand and sauté further for 2-3 minutes.
  3. Add rose syrup and mix. Add khoya and mix well. Cook till the khoya melts.
  4. Grease an aluminum tray with ghee. Spread some rose petals at the base of the tray. Spread the coconut mixture over the petals and allow to set.
  5. Cut into wedges, transfer onto a serving plate and serve.




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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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