How to make Mango Burfi Recipe - 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 : Maharashtrian

Course : Mithais

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Mango Burfi

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Mango Burfi checkout MANGO BURFI . You can also find more Mithais recipes like Mixed Fruit Burfi, Chocolate And Cashew Laddoo, Ghevar, Kala Jamun. Or try out these recipes from Maharashtrian Cuisine like Gehun Ki Kheer, Cucumber Curry, Instant mango pickle, Rajma soup.

Mango Burfi Recipe Card

Mango Burfi

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Mango Burfi

  • 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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