- Fully Riped Mango (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
Since it is mango season, we get fresh fruits. If it is off-season, we can use ready-made mango pulp available in stores and make this Burfi.
- Wash the mango and peel the skin. Cut the flesh portion into medium size pieces. Put it in a mixie and make a fine paste. For one medium size mango, you will get one cup of mango pulp.
- In a kadai put a tablespoon of ghee and add besan flour. Fry in a medium heat till nice aroma comes out and the colour changes to light brown. Remove and keep aside.
- In the kadai put the mango pulp and sugar and stir now and then till it thickens.
- Add fried besan flour and mix it well. Add one tablespoon ghee. Stir continuously till it leaves the sides of the vessel and becomes thick dough.
- Now add milk powder, cardamom powder and cashew nuts chopped finely. Mix everything well and transfer to a greased plate.
- Allow to cool and cut it into small squares.
- Note: It will take more time to set (say about two hours) in warm places. In Chennai today, when I made this Burfi, the temparature is 110 deg and it is more or less keeping the burfi on the stove. So after the burfi cooled down, I kept the plate in the refrigerator for about one hour and cut the pieces.