How to make MANGO BURFI
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mango pulp (मैंगो पल्प), Milk (दूध)
Cuisine : Indian
Course : Mithais
For more recipes related to MANGO BURFI checkout Mango Burfi, Mango Shrikhand, Mango Fudge. You can also find more Mithais recipes like Khejurer Sandesh Pistewali Barfi Kalakand Steamed Sandesh
MANGO BURFI Recipe Card
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.
Prep Time : 1-1.30 hour
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 ¼ teaspoon
Sugar Free Natura Gold 3 teaspoons
Pure ghee ½ tablespoon
Almonds 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. Cook for twenty minutes, or till most of the moisture evaporates and a solid mass remains.
Step 4
Add the Sugar Free Natura Gold and mix well.
Step 5
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.
Step 6
Cut into squares or diamonds and serve.
Nutrition Info
Calories : 1691 Kcal
Carbohydrates : 123.9 gm
Protein : 69.3 gm
Fat : 102.6 gm
Other : Calcium- 2474mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
