Mango Burfi

Mango flavoured fudge

• CuisineIndian
• CategorySweets
• CourseDessert

Ingredients

• 2 cupsFull cream milk powder
• 300 mlCream
• 1 cupMango pulp
• 1 cupAlmond meal
• 2 tbspGhee

Preparation

1. Use a kadai and place it on a heat diffuser on heat
2. Melt the ghee
3. Add the milk powder and cream
4. Stir with a whisk for about 10 minutes on low heat till it becomes a single mass
5. Add the mango pulp and the almond meal
6. Stir till the mixture becomes thick
7. Lay out on plate lined with grease paper
8. When cool, cut into diamonds

Though blogged much later, there was a brief spurt of sweet making during Diwali. I haven't made much of an effort to make sweets and these were some of my first efforts. The mango burfi uses a basic burfi recipe I vary with the main ingredient.

I prefer using canned Alphonso mango pulp as it has a stronger and more concentrated taste. It already has enough sweetness so I have omitted any added sugar. Depending on the pulp, fresh or canned, you may need additional sugar. The burfi recipe tends to make a softer version as compared to store bought burfi. But even store bought mango burfi is soft. Mango pulp makes it harder to thicken the burfi mix as compared to dry ingredients like white chocolate. I have increased the almond meal and had to stir it for a lot longer to make it thick enough.