Mango Burfi (With Milk Powder)

Easy mango burfi recipe made with just 5 ingredients. It is melt in the mouth, bursting with sweet mango flavor and perfect when you are looking for quick mango dessert.

About the Recipe

Barfi or Burfi is a dense, fudge like milk based mithai (sweet treat) from the indian subcontinent. Burfi is popularly prepared during festivals like Diwali, Holi etc. Milk burfi, besan burfi and coconut burfi are few of the most popular ones in India.

Mango burfi is a seasonal, tropical twist on the traditional milk burfi. This recipe is inspired by the mango mawa ladoos that I shared a few years back but this version is made without coconut.I lived and worked in Pune for a couple of years and while working on this recipe, I was reminded of mango burfi from the famous sweet shop, Chitale Bandhu.

Traditionally burfi is made with khoya or mawa. However, since I always get asked about indian mithai(sweets) made with milk powder, I decided to share this recipe. I absolutely love making mithai with fruits added in. Remember banana burfi ? This mango burfi turned out really good as well. While we are talking burfi, burfi brownie bites is one of our favorite fusion recipe.

My mango burfi recipe is easy to make and calls for just 5-6 ingredients. You will easily find all these ingredients in indian or American stores. It has pure unadulterated flavor of ripe summer mangoes.

This burfi is soft and with its milky mango flavor- a huge hit among kids. You do need quite a bit of elbow grease while stirring the mixture but the taste is worth it I promise.

This mango burfi is

• perfect addition to party or celebration menus.
• is a delicious edible gifting option.
• It is grain free and can be easily made nut free (skip the nuts on top)
• Easy and quick to make (takes about 30 minutes)
• Uses only a few ingredients.
• A treat for mango lovers & a crowd pleaser - who doesn't love mangoes!!

Ingredients

• Mango Pulp- Go for any sweet, ripe in season mangoes. I use Honey or Ataulfo mangoes because they have a fruity, sweet flavor and they are not fibrous. In Indian you can use Kesar, Dusheri or Alphonso mangoes. Canned mango puree is perfectly fine to use when its not mango season. I like using kesar Mango Puree from Deep foods.
• Milk Powder - Similar to most mithai recipes I have shared in the past, I use whole milk powder. My favorite to use is Nido brand which has a very good percent of milk fat. You can also use mawa powder from Deep foods or any brand you can find in indian or pakistani stores. Dont use skim or low fat milk powder.
• Saffron - Or you can use green cardamom for flavoring.
• Powdered Sugar - The cornstarch present in powdered sugar really helps build the texture of burfi since there are lot of high moisture ingredients.
• Other Ingredients - Desi Ghee, Milk

How To Make Mango Burfi

1. Line a 8 by 8 baking dish with parchment paper.
2. To a large non-stick pan (I used 12 inch), add the mango puree, powdered sugar and milk powder.

3. Using a spatula, mix very well, until you see no white milk powder or sugar.
4. Set the pan on a low flame. Cook on low heat, keep stirring with a spatula. As the mixture heats up, the sugar will release its moisture and the mixture will be easier to stir and will feel soft. Keep on scraping the sides of pan and mixing in, however if the mixture on sides becomes too dry, leave it.
5. Add saffron soaked in milk. Continue to cook.

6. In about 8-10 minutes, you will see that the burfi mixture starts leaving the sides of the pan and clumping around the spatula. It won't be sticky and you will be able to fold it over itself without spreading.
7. Add ghee and cook for a minute to bring it together. Don't overcook else the sugar will start to caramelize and barfi will become hard. 
8. Transfer the mixture to a lined tray. Level using a spatula. You can press some nuts on top if you wish.

9. Cool down completely. Once cooled, I put it in the fridge for 4-6 hours.
10. Once set, using a sharp knife cut into squares.

Note:- For the sake of pictures, I have cut big squares, you can easily get 12 squares from this recipe. Thickness of burfi depends on the tray you set the mixture in. You can make it as thin or thick as you like.

How to check the readiness of the burfi mixture?

Below are a few pointers that will help you know that the burfi mixture is ready to be set :-

1. The burfi mixture won't seem moist or runny; instead, it'll be smooth with a slightly fudgy texture.
2. When you heap the burfi mixture in the pan's center, it won't spread much or do so slowly.
3. The mixture will gather into a mass around the stirring spoon.
4. You'll find it easy to fold the mixture over itself.
5. For a check, dampen your hands and take a portion of the cooked burfi mixture. You'll be able to roll it into a small ball effortlessly without it sticking to your fingers.

Few Tips

• Mangoes - Use ripe good quality mangoes or canned mango puree for the best mango flavor.  
• Mango Pulp - Make a smooth pulp. If needed, strain the pulp to remove any fiber.
• Cooking Pan - I prefer using non stick pan when making mithai like peda or burfi and I recommend you do the same.
• Cooking Temperature - Cook the burfi mixture on low to avoid burning. Making mithai needs patience, please dont rush the process.
• Always spread parchment or wax paper (with overhang) at the bottom of the tray you are setting the burfi in. It is so easy to lift out once set.
• You can use  store bought mawa in this recipe instead of milk powder. Grate the mawa and then add.
• Shape into mango peda instead of making burfi. When the mixture is cool enough to handle, shape into flat round balls.
• Store in the fridge for 3-5 days or freeze for a month. 

Storing & Serving Mango Burfi

Since this is a milk based mithai, store mango burfi refrigerated in a single layer. If you have to stack it, you can add a piece of parchment in between- that way the burfi squares dont stick to each other. Store for 3-5 days in the fridge.

Before serving, take burfi out of the fridge for 10-15 minutes. Enjoy as a dessert or snack.

Freeze mango burfi for up to a month. Individually freeze the squares first by placing in a single layer on a tray. Set the tray in the freezer to completely freeze the burfi squares. Then you can pop into a ziploc and store.

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