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| Main Ingredients | Mango pulp, Ripe mangoes |
| Cuisine | Indian |
| Course | Mithais |
| Prep Time | 7-8 hour |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Mango Fudge
- ½ cup Mango pulp
- 1 cup Ripe mangoes roughly chopped
- 4 tablespoons Butter
- 1 cup Castor sugar (caster sugar)
- 1 cup Condensed milk
- 1 tablespo for garnishing Pistachios chopped
- 1 tablespo for garnishing Almonds chopped
- 1½ cups Khoya/mawa
- for greasing Ghee
Method
- Heat butter in a non-stick pan. Add castor sugar, mango pulp and chopped mangoes, mix well and cook for 5-6 minutes.
- Add condensed milk, mix well and cook for 5 minutes. Add mixed nuts and mix well.
- Add khoya, mix well and cook for 5-6 minutes.
- Grease a burfi tray with some ghee and transfer the cooked mixture into it and spread evenly. Garnish with mixed nuts. Refrigerate overnight.
- Cut into squares and serve.
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