Mango Burfi ( fudge )

Burfi/ Peda’s are khoya/khoa (milk solids) based Indian fudge. Besides the plain ones , they come in varieties of flavors. It’s the season of the king of fruits in India, yes none other than the sweet and addictive mangoes, so fitting for that title! So today’s burfi is flavored with mango, and we have Mango burfi!


So what happens when you add the delicious flavor of mango to a rich, scrumptious and addictive sweet? You get the softest, melt in your mouth, tropical flavored fudge!

You need very basic ingredients for this fudge, mawa being an important one since it forms the base of this fudge. You will easily find it in all Indian grocery stores either in the solid form in the freezer section or in the form of powder. I’ve used the powder milk mawa and it works just as great! With some elbow grease, this turns out beautifully in just a few minutes making it worth all the effort. You could also do it in the microwave, stirring after every 1 minute or so, I haven’t tried it that way, but it should work.

Step by step instructions

1.In a wide skillet ( use a wide skillet to speed up the process as you have more surface area) add the mango pulp, cook on medium heat until the pulp begins to bubble and thicken, and reduces to half.

2.Add the milk mawa powder, milk, and sugar.

3.Mix well and stir continuously for about 8-10 minutes on medium heat, until the mixture begins to leave the sides of the pan. Add ghee and keep stirring.

After 8 minutes of stirring.

4.When the mixture leaves the sides of the pan, add the cardamom powder and mix well.

After another 8 minutes of stirring.

5.Take a small portion of the mixture ( be careful as it will be very hot), try to form a small ball with your fingers, if it is still very sticky, cook it further 1-2 minutes. Do not overcook the mixture as the fudge will turn hard and chewy.

6.Transfer to a greased tray, flatten it to about 1/2 inch or desired thickness, sprinkle nuts and press lightly into the mixture. Leave it at room temperature to set for few hours. Then cut into desired size pieces and serve. Stays good at room temperature for 2-3 days. Store leftovers in the refrigerator.

Notes
  1. I have used canned Alphonso mango pulp. You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine mesh sieve to get rid of any fibers.

  2. You can also make peda’s instead of burfi. When the mixture is warm enough to handle, make pedas with greased hands.

  3. If you can’t find milk mawa powder or mawa, substitute with 100 grams of crumbled paneer or Ricotta cheese and 1/2 cup milk powder.

Mango Burfi ( fudge )

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 6 people

Mango Burfi ( fudge )

A delicious, melt in the mouth fudge, flavored with mango pulp.

Ingredients

  • 1 & 1/2 cup Mango pulp
  • 1 & 3/4 cup milk mawa powder or 100 grams khoya/mawa, grated
  • 3/4 cup whole milk
  • 1/4 to 1/2 cup sugar, adjust as per desired sweetness
  • 1 tbsp ghee
  • 3/4 tsp cardamom powder
  • 1 tbsp pistachio, slivered
  • 1 tbsp almonds, slivered

Instructions

  1. In a wide skillet ( use a wide skillet to speed up the process as you have more surface area) add the mango pulp, cook on medium heat until the pulp begins to bubble and thicken, and reduces to half.
  2. Add the milk mawa powder, milk and sugar.
  3. Mix well and stir continuously for about 8-10 minutes on medium heat, until the mixture begins to leave the sides of the pan. Add ghee and keep stirring.
  4. When the mixture leaves the sides of the pan, add the cardamom powder and mix well.
  5. Take a small portion of the mixture ( be careful as it will be very hot), try to form a small ball with your fingers, if it is still very sticky, cook it further 1-2 minutes.
  6. Transfer to a greased tray, flatten it to about 1/2 inch or desired thickness, sprinkle nuts and press lightly into the mixture. Leave it at room temperature to set for few hours. Then cut into desired size pieces and serve. Stays good at room temperature for 2-3 days. Store leftovers in the refrigerator.

Notes

1. I have used canned Alphonso mango pulp. You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine mesh sieve to get rid of any fibers.

2. You can also make peda's instead of burfi. When the mixture is warm enough to handle, make pedas with greased hands.

3. If you can't find milk mawa powder or mawa, substitute with 100 grams of crumbled paneer or Ricotta cheese and 1/2 cup milk powder.

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Regards,

Freda

 

28 comments

  1. hummingbirdthyme says:

    I just love mango recipes, and this one sounds delicious and easy! Thanks so much. My mouth is watering just thinking about it!

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