recipe of mango burfi (barfi) /mango dessert
This month is almost a mango month for my blog because more recipes are with mangoes and will mostly end up this “may” with all wonderful mango recipes for sure.I don’t eat mangoes just for their health benefits!a perfect mango maniac that I eagerly wait for succulent juicy tasty mangoes to arrive every year.I wish the mangoes to be available all through the year but they are available only for few months!of-course they are available in preserved variations which will not equalize the freshly available fruit. The sensational taste of the mangoes depends on the type of soil it is grown which is why the taste and variety differs according to that particular place.High quality mangoes are less in tartness high in flavour and consuming mangoes maintains the alkaline reserves of the body.For making mango burfi use a heavy bottomed kadai or a non stick kadai. I think using nonstick kadai will be more apt for making this barfi/burfi .
recipe of mango burfi (barfi) /mango sweet
Mava/sugarless khoa/khova – 2 cups
Mango pulp – 1/2cup
Sugar – 1/2 cup
Some badam and cashews crushed or minced – less than 1/4 cup
1.Take a nonstick kadai add khoa and sugar and bring to heat, the sugar will melt and will start to boil.
2.In-between grease a suitable plate with ghee and keep ready.
3.When this mixture thickens add mango pulp to it.
4.Let it boil and form a mass leaving the sides now add badam cashew mixture stir continuously till the content leaves the pan .
5.Switch off and transfer to a the greased container and let it set for 4-6 hours and cut to desired shapes.