Enjoying the mango taste in the Mango Burfi Recipe

by Ayan iyengar

Come summer and it is Mango Time. King of fruits, enjoyed by all ages, the rich yellow juicy ripe mango gets us all eager to devour it in some form or the other while it is fresh and available in season.

While having the fruit direct is the most preferred way of having it, for those who have culinary abilities, they would like to try out including the mango as a major ingredient in some recipe or the other.

Let us know how the burfi (a favourite Indian sweet) would turn out with the luscious yellow ripe mango in the recipe – Mango Burfi.

What we need:

  1.  Mango Pulp – 2 Cups
  2.  Sugar – 150 gms (1 ½ cups)
  3. Gram Flour (Besan) – 100 gms (1 Cup)
  4. Desi Ghee – 75 gms. (3/4 cups)
  5. Cashew (Kaju) – about 15 Nos.
  6. Pistachio – about 10 – 12
  7. Small Cardamoms – 5 Nos.

[youtube http://www.youtube.com/watch?v=T2WXQE-hJLM?wmode=transparent&w=640&h=360]

Making the Mango Burfi

  • Peel two large sized ripe mangoes. Take out the pulp and grind to a paste. You should roughly have two cups of the pulp paste.
  • Cut the pistachios and cashew nuts into small pieces. Peel the cardamom and grind into very small pieces, close to powder form.
  • Take a pan pour the desi ghee in it, and heat.
  • Once the ghee melts put the besan or gram flour into it.
  • Stir the mix till it turns brown and gives off a roasted smell. Then put it in a small bowl and keep aside.
  • Now put the sugar and Mango pulp in the pan and let it cook awhile, stirring at intervals.
  • When the pulp gets thick, put in the cooked besan or gram flour and cook some more time, stirring all the while.
  • When the mixture thickens like halwa and leaves the corners of the pan, add some of the cashews and cardmom. Keep stirring to achieve thick consistency.
  • Grease a plate. Put the mixture on it. Spread it out evenly across the plate. Garnish with the remaining cashew and pistachios.
  • Let the mix cool for about two hours. Then slice it fine into desired shapes.
  • Taste the Mango Burfi immediately and relish it. Store it in air tight container. Eat when you want.

Check out the variations

While Besan or Gram flour is one way, you can substitute it with Mawa or milk powder or condensed milk.

Making it with Mawa instead of gram flour

When the mixture of mango pulp and sugar gets a little thick, close the flame, and add milk powder by continuously stirring the mixture till it gets completely mixed into each other. Cook this mixture till it reached the consistency of freezing. Here you don’t require Desi ghee for Mawa burfi

Making it with condensed milk instead of gram flour

Thicken the Mango Pulp, add condensed milk, and cook it till the mixture reaches to the consistency level of freezing. You may not require desi ghee and sugar while using condensed milk for cooking.

 Take care:

  • Always cook on low to medium flame to avoid the besan getting burnt or sticking to the pan, even though you are stirring at short intervals.
  • The flame should be high while thickening the mixture, but stir the mixture continuously from the core of the pan so that the mixture do not get stick inside the pan and gets thickened soon to make the Burfi.
  • One can also use preserved mango pulp instead of fresh mango pulp if need be.

Let all have a helping, smack their lips and sing your praises. 

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