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:

  1. Wash, peel and cut mangoes into small pieces.
  2. To make mango sauce, take a sauce pan, add chopped mangoes and sugar in it.
  3. Cook them on medium to high flame until mangoes turn soft and sugar dissolves.
  4. Keep stirring, as the sugar tends to stick at the bottom of the pan.
  5. Once the mangoes turn soft, mash them using a spoon or a potato masher.
  6. Cook the sauce till it turns thick like a jam.
  7. Turn off the heat and let the sauce come to room temperature.
  8. Take a separate pan and pour milk into it.
  9. To make burfi always take a broad nonstick pan or any thick bottom pan.
  10. Cook it on high heat while stirring continuously.
  11. When the milk comes to a boil, add saffron and further cook it on medium to high heat. Keep stirring continuously.
  12. Never leave the milk unattended, otherwise it will stick to the bottom of the pan and will spill out.
  13. Cook until milk remains ¼ of the quantity.
  14. Add crumbled khoya, mix it while meshing it with a spatula.
  15. Keep cooking on medium flame until khoya mixture starts to turn light brownish and comes together. It took me almost 5 minutes.
  16. At this stage add mango sauce and cook it while mixing everything well.
  17. Cook at medium flame and don’t forget to keep stirring the mixture.
  18. At this stage taste the sugar and adjust it if required.
  19. When the mixture thickens, add chopped dry fruits and yellow food color.
  20. Now, cook the mixture for few more minutes, until it can hold shape.
  21. Add cardamom powder, mix well and turn off the heat.
  22. To set the burfi, take a mold or a tiffin box and line it with a butter paper.
  23. Now drop the hot mixture in it and level it by pressing gently.
  24. Let it come to room temperature and then keep it in the refrigerator to set completely.
  25. Always keep it uncovered, to set it well.
  26. Once the burfi sets completely (almost after 2-3 hours in refrigerator), cut it into desired shape and size and serve it cold.
  27. Keep the remaining burfies back in the refrigerator until next use.
  28. These burfies should always be stored in refrigerator for better taste and shelf life.

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