Receta Mango Burfi / Aam Burfi
It’s been
a long time since I updated this space. Took a short break that got extended
because of my laziness! Meantime I did two courses in cake decoration from PME
London. Also did a couple of cakes for relatives and friends here. Will share
the pictures of the cakes soon…. On the cooking front I didn’t experiment much
except a couple of recipes. This Mango Burfi was one such new trial. Got the recipe from here and it came out good. It’s a little time consuming recipe that
needs almost constant stirring and the contents will splutter all over the
- counter and sometimes on our hands too if we are not careful. But the end
- result is really worth all the hard work. Do try this Mango Burfi before the
- mango season ends…
- Mango Burfi
- / Aam Burfi
- Mango pulp -
- 3 cups (I used frozen Alphonso mango pulp)
- Sugar - ¼ cup
- Milk powder - 1 cup
- Full cream milk - 2 cups + 2 tbsp
- Condensed milk - 100 gm
- Generous pinch of saffron
- Cardamom powder - 1 tsp
- Ghee - 2 tbsp
- For garnish
- Slivered almonds and pistachios
- Saffron
Silver paper (Warq)
Soak the
saffron in 2 tbsp of milk and keep it aside.
Combine milk
powder and full cream milk. Whisk well to form a lump free mixture. Keep it
aside.
In a heavy
bottom pan, heat together ¼ cup of sugar and mango pulp. Cook till the mango
starts getting thick (sauce consistency). Keep stirring intermittently.
Once the
mango mixture thickens, add the prepared milk powder and full cream milk
mixture, cardamom powder and saffron soaked milk.
Mix very
well so that all the ingredients combine well. Keep stirring at intervals.
Once the
mixture is reduced to less than half, add a tbsp of ghee and condensed milk.
Mix well.
Cook this
mixture till it starts leaving the pan and forms a very soft dough.
Take it off
the stove and spread it on a greased thali or cake tin.
Allow it to
cool completely till set.
Garnish the
top with slivered almonds, pistachios and saffron. Cut the burfi into desired
shape or roll it in to small balls Like I did. Top with saffron and silver
paper.
Keep them in
airtight container and refrigerate them.
You may add more sugar or condensed milk if you prefer to make it sweeter.
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