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Main Ingredients | Mango Pulp, Milk |
Cuisine | Indian |
Course | Mithais |
Prep Time | 21-25 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Mango Burfi
- 1 cup Mango Pulp
- 10 cups Milk
- 1/4 teaspoon Alum crushed
- 4 teaspoons Sugar substitute sucralose
- 1/2 tablespoon Pure ghee
- For Decoration
- 20 Almonds thinly sliced
Method
- 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.
- Boil the milk in a deep thick-bottomed non-stick pan, stirring continuously, for eight minutes, or till it thickens slightly.
- Add the alum and the mango pulp and stir continuously till the milk becomes grainy.
- Cook for twenty minutes, or till most of the moisture evaporates and a solid mass remains.
- Add the sugar substitute and mix well.
- Grease a six-by-eight-inch aluminum tray with ghee. Pour the mango mixture into the tray and level the surface.
- Sprinkle the sliced almonds on top. Leave to set for an hour in a cool, dry place.
- Cut into squares or diamonds and serve.
Makes 625 grams
Nutrition Info
Calories | 1691 |
Carbohydrates | 123.9 |
Protein | 69.3 |
Fat | 102.6 |
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