Mango BurfiThe best of both world – India & Indonesia, with Harum Manis the wonderful mango available in abundance in Indonesia from October to January.

Ingredients :

  • 3 cups Mango pulp (I use fresh Harum Manis)

    Harum Manis Mangoes
    Harum Manis Mangoes
  • 1 cup milk powder
  • 2 cups full cream milk
  • 100 ml condensed milk
  • 2 tbsp Ghee
  • 1 tsp cardamom powder
  • generous pinch of saffron
  • Dry fruits for garnishing

Method :

  1. Blend Mango pulp, milk powder, full cream milk and condensed milk.
  2. In a heavy bottom pan, cook till the mixture thickens and starts leaving sides of the pan.
  3. Add a tbsp of ghee and cardamom powder. Mix well.
  4. Take it off the stove and spread it on a greased thali or cake tin.
  5. Allow it to cool completely till set.
  6. Garnish the top with slivered almonds, pistachios and saffron. Cut the burfi into desired shape.
  7. Top with saffron strands.
  8. Keep them in airtight container and refrigerate them.
  9. You may add more sugar or condensed milk if you prefer to make it sweeter.

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