Mango Burfi Recipe
Servings: 10 people
Calories: 153kcal
This mango burfi will be your new favorite Indian mithai this summer season. It is a delicious combination of fresh mangoes, milk powder, coconut, and dry fruits. Here is how to make it.
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Equipment
- Non Stick Pan
Ingredients
- 1 tablespoon ghee
- ¼ cup cashew nuts
- ¼ cup almonds
- 2 cups mango puree
- ½ cup granulated sugar
- ½ cup milk powder
- ¼ cup desiccated coconut
- ½ teaspoon cardamom powder
Instructions
- Heat 1 tablespoon ghee in a medium-size non-stick skillet over medium heat.
- Add ¼ cup cashew nuts and ¼ cup almonds and fry until slightly browned (3-4 minutes). Remove the skillet from heat and let the nuts cool down.
- Transfer the roasted and cooled nuts to a grinder and grind to make a powder.
- Add 2 cups of mango puree to the same skillet.
- Add ½ cup granulated sugar, ½ cup milk powder, ¼ cup desiccated coconut, and ½ teaspoon cardamom powder to the skillet and mix everything well using a spatula.
- Cook on medium flame until the mixture parts to leave the sides of the skillet (10-12 minutes). Keep stirring frequently while cooking.
- Grease a 6-inch baking pan with ghee.
- Transfer the mixture into the greased pan and spread evenly using a silicon spatula.
- Garnish with silver foil.
- Keep the pan on the counter for an hour to set the burfi. Cut into small pieces and serve.
Notes
Cooking the mango mixture until it starts to leave the sides of the pan is very important for the burfi to set properly.
Nutrition
Calories: 153kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 217mg | Fiber: 1g | Sugar: 20g | Vitamin A: 612IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 1mg