Kamala's Corner

Mango Burfi

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

Recipe rating: N/A
Recipe by S Kamala
Course: SweetsCuisine: Indian, TamilDifficulty: Medium
Servings

15

servings
Prep time

10

minutes
Cooking time

40

minutes

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.

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.
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