- 1 cup Ripe Mango
- 2 cup Milk Powder
- 1/2 cup Sugar
- few strands Saffron / Kesari
- 1/2 tsp Cardamom powder
- 1-2 tbsp Ghee
- 3-4 tsp Hot Milk
- as required Pista / Badam , finely sliced
Soak saffron in hot milk for 5-10 mins.
Wash, peel and cut the mangoes into cubes . Transfer them into a blender and puree them
Into a kadai , add ghee . Once it’s warm add Mango Puree.Combine them and let they heat a bit on low flame . Takes around 1-2 mins
When slightly warm, add the milk powder. Mix well such that mango puree and milk powder combines well
Add sugar and kesar soaked in milk . Continue cooking on low flame
You will see that sugar starts melting and the mixture thins a bit . Keep stirring frequently while cooking on medium flame.Cook until the mixture parts to leave the sides of the kadai , takes around 10-12 minutes . Add cardamom powder . Mix well .
Once the mixture starts leaving the surface , doesn’t sticks to the kadai and becomes a single lump , its done.To check , wet your hand ,take little halwa and roll to make a ball. If it rolls out without sticking, then it is ready.
Transfer on a parchment paper, put another parchment sheet on it , and roll it to the desired thickness
Garnish with some finely chopped nuts . Let this cool and set for min 2-3 hours before you cut them
Use a cookie cutter or knife to cut them into desired shape and size .
Mango Burfi is ready to enjoy . Store them in an air tight container
