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.

  • Sathu Maavu Burfi

    Difficulty: Easy

    A Burfi made with Sathu Maavu and milk powder.

Mango Burfi

0.0 from 0 votes
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.

10 Comments

  1. Hi Kamala, Can I use rice flour or rava (semolina) instead of Besan? Will it bind and set well? Will it taste Ok? Jana

  2. 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.

  3. Hi kamalaji,
    Can I add regular milk instead of milk powder. Will it affect the taste. Thanks arthy

  4. 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

  5. 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

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