Mango Burfi

Summer is yet to start here, but mangos season is already started. Few weeks back found good mangoes in market bought few and tried this mango burfi. This is my second attempt, first time I tried with canned mango pulp and milk powder but it doesn’t turn out to correct consistency. Still it’s edible and tasty but I was not satisfied with what I made. So I tried second time with paneer which acts as a binding agent for burfi.

 

Ingredients:

Mango Pulp	2 cup
Sugar	10 Tbsp
Paneer	1 cup
Milk powder	1 cup
Milk	1 cup
Nuts chopped	½ - 1 cup
Cardamom powder	1 tsp
Ghee	1 Tbsp
Yields: 30 pieces

 

Directions:

1. Add mango pulp, milk, paneer and milk powder in a blender and pulse couple times until everything blends well.
2. Heat ghee in a non stick pan; transfer the mango mixture to pan. Add sugar, cardamom powder and half portion of nuts mix well.
3. After few minutes of cooking the mixture will start to leave the pan, after cooking for another five minutes it will start to thicken like dough.
4. Grease a plate and transfer the dough to plate, smooth the top surface using spoon and sprinkle the remaining nuts.
5. Allow it to cool and cut into desired shape.

 

Note:

• Use fresh mango for making pulp, peel the skin dice and blend to thick paste. I used two mangoes which yields 2 cups of pulp.
• Since one of my little one use to remove nuts in food, I added 2 tablespoon of powdered nuts and didn’t sprinkle nuts.
• Nuts is your option, you may use almonds, pista and cashew nuts.

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