Mango Burfi Recipe with step by step description and precise video : Today we are going to make Mango Burfi Recipe or mango kalakand. It is a very tasty bufri recipe which is prepared using fresh mango pulp and khoya.
Ingredients:
- Mango – 250 gms
- Milk (full fat milk) – 200 lts / 1 cup
- Khoya – 75 gms / ½ cup
- Sugar – ¼ cup
- Saffron – a pinch
- Cardamom – 2 powdered
- Yellow food colour – 8-10 drops (optional)
- Dry fruit chopped (optional)
Method:
- Wash, peel and cut mangoes into small pieces.
- To make mango sauce, take a sauce pan, add chopped mangoes and sugar in it.
- Cook them on medium to high flame until mangoes turn soft and sugar dissolves.
- Keep stirring, as the sugar tends to stick at the bottom of the pan.
- Once the mangoes turn soft, mash them using a spoon or a potato masher.
- Cook the sauce till it turns thick like a jam.
- Turn off the heat and let the sauce come to room temperature.
- Take a separate pan and pour milk into it.
- To make burfi always take a broad nonstick pan or any thick bottom pan.
- Cook it on high heat while stirring continuously.
- When the milk comes to a boil, add saffron and further cook it on medium to high heat. Keep stirring continuously.
- Never leave the milk unattended, otherwise it will stick to the bottom of the pan and will spill out.
- Cook until milk remains ¼ of the quantity.
- Add crumbled khoya, mix it while meshing it with a spatula.
- Keep cooking on medium flame until khoya mixture starts to turn light brownish and comes together. It took me almost 5 minutes.
- At this stage add mango sauce and cook it while mixing everything well.
- Cook at medium flame and don’t forget to keep stirring the mixture.
- At this stage taste the sugar and adjust it if required.
- When the mixture thickens, add chopped dry fruits and yellow food color.
- Now, cook the mixture for few more minutes, until it can hold shape.
- Add cardamom powder, mix well and turn off the heat.
- To set the burfi, take a mold or a tiffin box and line it with a butter paper.
- Now drop the hot mixture in it and level it by pressing gently.
- Let it come to room temperature and then keep it in the refrigerator to set completely.
- Always keep it uncovered, to set it well.
- Once the burfi sets completely (almost after 2-3 hours in refrigerator), cut it into desired shape and size and serve it cold.
- Keep the remaining burfies back in the refrigerator until next use.
- These burfies should always be stored in refrigerator for better taste and shelf life.
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