Mango Burfi (With Milk Powder)
Easy mango burfi recipe is made with just 5 ingredients- milk powder, ghee milk, sugar & mangoes. It is melt in the mouth, full of sweet mango flavor and perfect when you are looking for quick mango desserts.
Ingredients
- 10-12 saffron strands
- 1 tablespoon whole milk
- 1 cup (~250g) sweetened mango pulp canned or from fresh mangoes
- ⅓ cup (~70g) powdered sugar
- 2 cup (~230g) whole milk powder I use Nido brand
- 3 tablespoon ghee melted
- silvered nuts, warq (edible gold or silver) for decorating
Instructions
- Line a 8 by 8 baking dish with parchment paper. Infuse saffron in warm milk. Let stand.
- If using fresh mango, add mango chunks to a blender jar and grind to a smooth paste. If needed, strain the pulp.
- To a large non-stick pan (I used 12 inch), add the mango puree, powdered sugar and milk powder.
- Using a spatula, mix very well, until you see no white milk powder or sugar.
- Set the pan on a low flame stovetop. Cook on low heat for 4-5 minutes, 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.
- Add saffron soaked in milk. Continue to cook.
- 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. 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.
- Transfer the mixture to a lined tray. Level using a spatula. You can press some nuts on top if you wish.
- Cool down completely. Once cooled, I put it in the fridge for 4-6 hours to set.
- Once set, you can add some edible gold or silver foil on top. Using a sharp knife cut into as many squares as you wish.
Video
Notes
- Mangoes - Use ripe good quality mangoes or canned mango puree for the best mango flavor.
- Mango Pulp - Make a smooth pulp. If needed, strain.
- 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.
Nutrition
Calories: 260kcalCarbohydrates: 25gProtein: 11gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 152mgPotassium: 529mgFiber: 0.1gSugar: 25gVitamin A: 846IUVitamin C: 6mgCalcium: 365mgIron: 3mg
Tried this recipe?Let us know how it was!