It is mango season, so we can get fresh fruits to make this Burfi. If it is off-season, we can use ready-made mango pulp available in stores. This Burfi is made with mango, Besan flour and cashew nuts.
You can also try the Sathu Maavu Burfi.
Mango Burfi
Course: SweetsCuisine: Indian, TamilDifficulty: Medium
Servings
15
servingsPrep time
10
minutesCooking time
40
minutesIt is mango season, so we can get fresh fruits to make this Burfi. If it is off-season, we can use ready-made mango pulp available in stores. This Burfi is made with mango, Besan flour and cashew nuts.
Ingredients
Mango (Fully Ripe Medium size) – 1
Besan Flour – 1 cup
Sugar – 1 cup
Milk Powder – 4 to 5 tablespoons
Ghee – 2 to 3 tablespoons
Cashew Nuts – few
Cardamom Powder – 1/2 teaspoon
Directions
- Wash the mango and peel its skin. Cut the flesh into medium pieces and place in a mixie to make a fine paste. This should yield one cup of mango pulp.
- In a pan, heat a tablespoon of ghee and add besan flour. Fry until it turns light brown and emits a pleasant aroma. Remove and set aside.
- Add the mango pulp and sugar to the kadai and stir until it thickens.
- Add the fried besan flour and mix well. Include one more tablespoon of ghee and stir continuously until the mixture leaves the sides of the vessel and becomes a thick dough.
- Stir in the milk powder, cardamom powder and finely chopped cashew nuts. Mix everything thoroughly and transfer to a greased plate. Allow to cool and cut into small squares.
Notes
- Depending on the temperature, it may take up to two hours to set. For hotter climates, it may be necessary to refrigerate the plate for an hour before cutting.
Hi Kamala, Can I use rice flour or rava (semolina) instead of Besan? Will it bind and set well? Will it taste Ok? Jana
Hi Jana,
Normally for burfi besan will bind with other ingredients well. Rice flour or rawa may give kesari like texture.
Hi Kamala,
I am visiting ur site for the first time. Its awesome for learns like me. I have a doubt. Will the besan cook well without adding water?
Thank you for visiting our website Pushpa. When you fry the besan, the raw smell will go and when you add the fried besan to the mango puree, it will blend well and there is no need to add water for cooking. Adding besan is to bind the mango pulp.
Hi kamalaji,
Can I add regular milk instead of milk powder. Will it affect the taste. Thanks arthy
No. If you add milk, sometimes it will get curdled and also it will take more time to cook.
Dear kamalaji,
wish you a very happy new year. Though I don’t,t comment as much I follow your recipe a lot. You have a wonderful blog here. Thank you
Arthy
Thank you Arthy.
Hi Kamalaji,
Namaste, for past one year I have prepared many dishes from your receipe blog. Everything came out well. Thank you very much .
Mala
Thank you Mala.