Mango Burfi Recipe
Soft, melt-in-your-mouth, rich mango burfi recipe! You’ll need only 5 ingredients and 20 minutes to make this barfi. A quick Diwali sweet or a perfect treat for summer!
Servings 18 pieces
Calories 116kcal
Ingredients
- ¼ cup Ghee (clarified butter)
- 1 cup Mango pulp canned
- ¼ cup Sugar
- 2 cups Milk-mawa powder
- 1 teaspoon Cardamom powder
- Dried rose petals for garnishing
Instructions
- Melt the ghee in a non-stick pan. Add mango pulp and sugar. Mix and cook until the mixture thickens slightly.
- It took me around 7-8 minutes. Keep stirring constantly to avoid sticking and burning. As the mixture thickens it gets darker in color.
- Add milk-mawa powder in two parts. Also, add cardamom powder.
- Mix until well combined and turn off the stove immediately. The mixture should be thick and leaves the sides of the pan.
- TIP: No need to cook after adding milk-mawa powder. Just mix and you’re done.
- Pour the mixture into a greased 9x13 inch loaf pan.
- Spread it evenly and smooth out the surface.
- Garnish with rose petals, and press it lightly with a spatula so it sticks to the barfi.
- Let it set for a few hours. If you’re in a rush then pop it in the refrigerator for an hour.
- Cut the set burfi into square pieces using a sharp knife. Remove the pieces and serve.
Notes
- Cooking time may vary depending on the size, shape and thickness of your pan. If making a bigger batch or halve the batch then cooking time may increase or decrease.
- I recommend using a non-stick pan for making this mango burfi.
- Keep stirring constantly while cooking mango pulp, so it doesn’t stick to the bottom of the pan.
- No need to cook after adding milk-mawa powder. Just mix and you’re done.
Nutrition
Serving: 1burfi | Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 56mg | Potassium: 190mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 448IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg
