Mango Burfi With Khoya | Mango Barfi Recipe

This mango burfi is a melt-in-the-mouth Indian milk fudge flavored with mango. Learn how to make this addictive dessert at home, using mango pulp and khoya (milk solids).

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 or Mango barfi!

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!

MANGO BURFI INGREDIENTS

You need very basic ingredients for this mango burfi recipe, 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.

Besides mawa/khoya, you will need mangoes, sugar, ghee, cardamom powder, and some saffron which is optional. I’ve made this mango burfi with canned mango pulp. If you make it with fresh mangoes, blend the scooped mango pulp to a smooth paste, and strain it through a mesh sieve to get rid of the fibres. Alphonso mango is the best choice to make this mango burfi. If you are in the US, you can use Ataulfo mangoes.

With some elbow grease, this mango burfi 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.

INSTRUCTIONS TO MAKE MANGO BURFI RECIPE

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

2.Add the grated mawa, mix well, and stir continuously for about 8-10 minutes on medium heat, until the mixture begins to leave the sides of the pan.

After 8 minutes of stirring

3.Add sugar, and cook further until the mixture leaves the sides of the pan, add the cardamom powder and mix well.

After another 8 minutes of stirring.

4.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.

5.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 a 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 mango peda instead of burfi. When the mixture is warm enough to handle, make pedas with greased hands.

HOW TO MAKE MANGO BURFI WITH KHOYA?

Mango Burfi Recipe With Khoya

This mango burfi is a melt-in-the-mouth Indian milk fudge flavored with mango. Learn how to make this addictive dessert at home, using mango pulp and khoya (milk solids).

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Course: Desserts

Cuisine: Indian

Keyword: Mango Burfi

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12 pieces

Author: Freda Dias

Ingredients

Measuring cups used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1 & 1/2 cup mango pulp
• 100 grams khoya/mawa, grated, or 1.75 cups of milk mawa powder
• 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

• In a wide skillet (use a wide skillet to speed up the process as you have more surface area), melt ghee and add the mango pulp, cook on medium heat until the pulp begins to bubble and thicken, and reduces to half.
• Add the grated mawa, 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 sugar, and cook further until the mixture leaves the sides of the pan, add the cardamom powder and mix well.
• After another 8 minutes of stirring. 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.
• 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 a 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

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

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Regards,

Freda