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Mango Burfi

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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.

Preparation Time : 21-25 minutes

Cooking time : 21-25 minutes

Servings : 4

Mango Burfi

Main Ingredients

Mango pulp, Milk

Cuisine

Maharashtrian

Course

Mithais

Level Of Cooking

Medium

Ingredients

  • 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

Method

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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