How to make Mango Burfi - Stir up a batch and indulge your passion for the king of fruit in its mithai avatar without the guilt of added sugar.

This recipe is from the book Mithai.

Main Ingredients : Mango Pulp (मैंगो पल्प), Milk (दूध)

Cuisine : Indian

Course : Mithais

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Mango Burfi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mango Burfi checkout MANGO BURFI, Mango Shrikhand. You can also find more Mithais recipes like Gud aur Saunth Ke Goley, Jangiri, Ambechi Burfi, Lavang Latika.

Mango Burfi Recipe Card

Mango Burfi

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mango Burfi Recipe

  • Mango Pulp 1 cup

  • Milk 10 cups

  • Alum crushed 1/4 teaspoon

  • Sugar substitute sucralose 4 teaspoons

  • Pure ghee 1/2 tablespoon

  • For Decoration

  • Almonds thinly sliced 20


Step 1

Cook the mango pulp in a non-stick pan on medium heat, stirring continuously, for ten minutes, or till it reduces to half its original quantity.

Step 2

Boil the milk in a deep thick-bottomed non-stick pan, stirring continuously, for eight minutes, or till it thickens slightly.

Step 3

Add the alum and the mango pulp and stir continuously till the milk becomes grainy.

Step 4

Cook for twenty minutes, or till most of the moisture evaporates and a solid mass remains.

Step 5

Add the sugar substitute and mix well.

Step 6

Grease a six-by-eight-inch aluminum tray with ghee. Pour the mango mixture into the tray and level the surface.

Step 7

Sprinkle the sliced almonds on top. Leave to set for an hour in a cool, dry place.

Step 8

Cut into squares or diamonds and serve. Makes 625 grams

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