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

 INGREDIENTS:

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

Check here how to make khoya/khoa

METHOD:

BRING TO BOIL KHOA AND SUGAR

KEEP READY WITH MINCED NUTS AND MANGO PUREE

LET KHOA AND SUGAR BOIL

AFTER IT THICKENS ADD MANGO PUREE

AFTER IT THICKENS ADD NUTS POWDER

MIX NICELY TILL IT FORMS A MASS

TRANSFER TO GREASED PLATE AFTER COOLING CUT IT

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.

recipe of mango burfi(barfi) /mango dessert

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Total Time 6 hours hrs 20 minutes mins

Ingredients

  

• 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

Instructions

 

• Take a nonstick kadai add khoa and sugar and bring to heat, the sugar will melt and will start to boil.
• In-between grease a suitable plate with ghee and keep ready.
• When this mixture thickens add mango pulp to it.
• Let it boil and form a mass leaving the sides now add badam cashew mixture stir continuously till the content leaves the pan .
• Switch off and transfer to a the greased container and let it set for 4-6 hours and cut to desired shapes.
  

Notes

You can leave it to set completely and then cut to suitable shapes.
This is the easiest method for making mango burfi.
I have made this from homemade khoa you can buy a storebought one which is readily available.
you can use fresh mango pulp or a tinned mango pulp.
In case you are using thick bottomed kadai add some ghee inbetween if necessary to prevent sticking,but if using nonstick kadai ghee is not needed.

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