Mango Burfi Recipe || Mango Milk Powder Burfi || Mango Easy Dessert - RKC

Mango Burfi Recipe || Mango Milk Powder Burfi || Mango Easy Dessert - RKC

Easy mango burfi recipe is made with just 5 ingredients- milk powder, ghee milk, sugar and mangoes. It is melt in the mouth, full of sweet mango flavor and perfect when you are looking for quick mango desserts.

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Ingredients
* 1 cup (250g) sweetened mango pulp canned or from fresh mangoes(2)
* 1/3 cup (60g) granulated sugar
* 2 cup (220g) whole milk powder
* 2 tablespoon ghee
* 2 tablespoon warm whole milk
* 10-12 saffron strands
* silvered nuts for decorating

Instructions
* Line a tray with parchment for setting the mango burfi. Infuse saffron in 2 tbsp 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 add the mango puree and sugar. Set on a low flame. 
* Cook on low heat for 6-8 minutes till the mixture appears jammy. 
* Next add in the milk powder, ghee, milk and saffron milk mix thoroughly using a soft spatula. Cook on low heat, keep stirring. At first the mixture will look grainy. After few minutes the mixture will become smooth and feel soft.
* Continue to cook on low heat for 15 minutes or until the mixture starts leaving the sides of the pan and clumps around the spatula. You will be able to fold it over itself without spreading. 
* Transfer the burfi mixture to the tray . Level using a spatula. You can press some nuts on top if you wish. 
* Cool down completely. If it is too hot, refrigerate the mixture.
* 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.
Notes
* Mangoes - Use ripe goof quality mangoes for the best mango flavor. Avoid use frozen mango chunks unless you have used the brand before and know that they are very sweet.
* Mango Pulp - Make a smooth pulp. If needed, strain the pulp to remove any fiber.
* 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 instant mawa & mango pulp and the burfi mixture on low to avoid burning. Indian mithai needs patience and 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 1.5 cup 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.