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 

(Recipe Source: CubesNJuliennes)

Ingredients:

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)

Method:

• 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.