Mango Besan Burfi Recipe

Posted on May 27th, 2015

by Sowmya Venkatachalam

Categories:

The only thing we all love in summer is the seasonal eatables like Mango, water melon, ice creams, tender coconut etc. I got fresh ripe and yummy mangoes from market yesterday. Its so sweet and yummy and I immediately decided to make Mango Besan Burfi. This is a scrumptious burfi made of mango pulp, besan and sugar. Besan helps to make the mango-sugar mixture to thicken up so that they form a whole mass and we would be able to cut into cubes. We can also use milk powder or khova instead of besan. But believe me, adding besan makes our process easier. Lets see how to make this Mango Burfi…

Mango Besan Burfi Recipe

Preparation and Yield:

Preparation time	10 mins
Cooking Time	00:45:00
Yield	18-20

Mango Besan Burfi Recipe

Ingredients:

Mango Pulp	2 Cups*
Besan / Gram Flour	1 Cup
Sugar	1 3/4 Cup
Cardamom Powder	1/2 teaspoon
Ghee	3 tablespoon
Cashews	6-7
Pistachios	10

* 1 Cup =250ml

Mango Besan Burfi Recipe

Method:

I have taken 2 ripe mangoes and washed it and peeled it and chopped the mangoes and ground it to a nice and thick pulp. You can also use store bought mango pulp. I have greased a rectangular tray with little ghee and set that aside. Heat a pan and add 1 teaspoon of ghee and roast the besan till it becomes nicely brown in color and you will get a nice aroma. Take the roasted besan in a plate and set it aside. In the pan, now, add mango pulp along with sugar and start stirring the mango-sugar mixture

The mango-sugar mixture will starts to thicken. For me, it took nearly 15 minute for the mango pulp to get thicken. When the mango-sugar mixture gets nicely thicken, add the roasted besan and mix well without any lumps

Add the rest of ghee and stir continuously till the ghee is nicely incorporated into the burfi mixture. Add cardamom powder and mix well.

In 10 minutes, you can notice the burfi mixture started to become a whole mass without sticking to the sides of the pan and roll like a ball. You can also see the mixture starts to become frothy. This is the correct stage to switch off the flame. Pour the burfi mixture to the greased tray and pat it with a ladle so that they are evenly spread. Add chopped cashews and pistachops and pat the mixture nicely. Set this tray aside in refrigerator for about 2 hours.This burfi takes more time to set. So be patient and then take the tray out of fridge after couple of hours