Mango Burfi

It all started on a nice winter day when I had a chance to dig into the ethnic food scene of  London. After exploring an array of stalls displaying mouth watering  food. We stopped to order from a Pakistani food stall. The food was fine but my main point of interest was the dessert. While scrolling down the menu list my eyes stopped at a particularly interesting flavour of burfi/barfi.

It was mango burfi! How ignorant of me I had never heard or tasted mango barfi before. I was super excited because mango is my favourite fruit and I never seem to have enough of it. So the mango burfi was served to us and upon taking the first bite I was smitten by an overpowering taste of ghee and too much sugar. It was at that first bite that I thought I would make my very own homemade barfi.

On the way back home my mind was racing with different recipe ideas for burfi. Same evening I made my first batch. I made it with condensed milk and left it to set thinking that I will cut it into squares the following morning. Night passed while I was tossing and turning my head thinking how the burfi would come out, would the recipe be a success or a  failure.

Finally sleep overcame me and I closed my eyes. In the morning I woke up very excited thinking about the power packed day that lay ahead of me. I rushed straight into the kitchen after dealing with my morning rituals. I uncovered the burfi and was shocked to discover some crumbs here and there instead of the barfi itself.

As you might have guessed, some one had sneaked into the kitchen at night finishing off the entire batch leaving only a few crumbs. I had no option but to taste the crumbs because I have to taste the recipe before posting. I personally didn't like the texture very much so made another batch on the same day. This one was saved from the burfi thief by making additional precautions! Another long story!!!

The texture was nice and it seemed lighter on the palate as compared to the stodgy mango burfi that I had tasted in Manchester. It also tasted much better than the batch I had previously prepared. The mango imparts a nice flavour and fruity fragrance to the otherwise hum drum barfi that I had always eaten.

Check out my simple Milk Barfi recipe if you haven't already.
 Below is the list of ingredients and the recipe for Mango Burfi. Try the recipe and let me know if you like it?

Ingredients	Quantity
dry milk powder	2 cups +1 tbsp
whole milk	1 tsp
butter	1 tbsp
water	2 tsps
icing sugar	to taste
mango puree	3/4 cup
ghee	1/2 tsp
cardamom powder	1 tsp
almonds, pistachios for garnish	2 tbsps

Blend the mango into a puree. Set aside.

Mix powdered milk with, butter, water and milk. The mixture should be of a dough consistency. Place in a saucepan over low heat along with the sugar.

Add the mango puree and cook on low heat. Use a wooden spoon to stir the mixture continuously.

After about 30 minutes the mixture will began to thicken and leave the sides of the pan. Some of the mixture will start to stick on the sides and base of the pan. Make sure to scrap it of with the help of a spoon. Add the ghee and cardamom powder.

Cook till the mixture is fairly thick and pour it into a greased 6 inch square baking pan.

Leave to set in the refrigerator for several hours before cutting into desired shape or squares. Garnish with slivered almond or pistachios.

Recipe For Mango Burfi:

print recipe

Mango Burfi

by Shazia Ijaz July-21-2016

Soft and luscious melt in the mouth mango burfi is the best dessert/snack to serve at any time.

Ingredients

• 2 cups + 1 tbsp dry milk powder
• 1 tbsp whole milk
• 1 tbsp butter
• 2 tbsps water
• to taste icing sugar
• 3/4 cup mango puree
• 1/2 tsp ghee
• 1 tsp cardamom powder
• 2 tbsps almonds, pistachios for garnish

Instructions

Blend the mango into a puree. Set aside.Mix powdered milk with water and milk. The mixture should be of a dough consistency. Place in a saucepan over low heat along with the sugar.Add the mango puree and cook on low heat. Use a wooden spoon to stir the mixture continuously.After about 30 minutes the mixture will began to thicken and leave the sides of the pan. Some of the mixture will start to stick on the sides and base of the pan. Make sure to scrap it of with the help of a spoon.Cook till the mixture is fairly thick and pour it into a greased 6 inch square baking pan.Leave to set in the refrigerator for several hours before cutting into desired shape or squares. Garnish with slivered almond or pistachios.

Details

Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Yield: 10-12