Easy No-Fail Mango Burfi

Posted

May 20, 2015


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image image Rich Decadent Melt-in-the-mouth Mango Burfi that is completely irresistable!
These taste wonderfully fresh and flavorful and contain no artificial essence or color!!
If you have a sweet tooth be sure to make a big batch…as these will disappear really fast! 🙂
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You will need…
2 cups whole milk ricotta cheese
1/2 cup fresh mango purée
1/2 cup canned mango purée
1 cup milk powder
1 1/4 cup sugar (add less or more according to personal taste)
3-4 green cardamoms finely powdered
A generous pinch of saffron
2 tbsp Sliced almonds and 1 tbsp sliced pistachios

Method:
Transfer the ricotta cheese, the fresh and canned mango purée to a heavy bottomed pan. And cook for 15 minutes on medium high heat stirring intermittently.
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Next add the milk powder and stir to combine.
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Now add the sugar, the ground cardamom and the saffron.
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Cook on medium heat stirring often till the mix thickens.
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Once it starts to thicken and come together, stir continously…
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till it becomes a semi-solid mass and collects in the center of the pan.
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Now transfer to a greased thali and spread evenly. Sprinkle liberally with the sliced nuts. Smoothen out top surface with greased hands and allow to cool.
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Once slightly cool cut into squares/rectangles with a knife.
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But wait till the mix cools completely before you separate the squares.
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If you like you can also roll the same mix into round pedas too!
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Both shapes have their own appeal 🙂
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13 comments on “Easy No-Fail Mango Burfi

  1. June 20, 2015 Vidhi

    Is there an alternative to the ricotta cheese ?

    Reply
    • June 20, 2015 ruchiairen

      You can use khoya but you have to adjust proportions as khoya is much more dense.

      Reply
  2. August 28, 2015 Sonal

    Nice recipes. Will have to try some. May be will start with this mango burfi.

    Reply
  3. September 10, 2015 Ketki

    I do not get fresh mangoes where I live. Can I use ready made mango pulp only?

    Reply
    • September 10, 2015 ruchiairen

      Yes you can…just be mindful in adding the sugar if you plan to use sweetened mango pulp.

      Reply
  4. November 9, 2015 Deepa

    Hi Ruchi. I keep following your recipes and always turn out to be awesome. I had a quick question I am planning to make this for Diwali. I was wondering if I can use mapro mango syrup for this instead of store bought pulp or fruit.

    Reply
    • November 9, 2015 ruchiairen

      I would recommend pulp rather than syrup…as it might make the mix too loose!

      Reply
  5. June 16, 2016 Donna

    Ruchi could you please post a close up picture of the ricotta cheese box. Thanks

    Reply

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