Mango Burfi
Ingredients
Ripe Mangoes
Coconut
Sugar
Milk Powder or Milk
Ghee
Cardamom seeds
Nuts
Preparation
Ripe mangoes are cut and the flesh is blended into a smooth paste without adding water .Preparing the Coconut: Next, the coconut is prepared. The brown skin is removed, and the white part is cut into small pieces and then blended. This blended coconut is then dry-roasted in a pan until it’s dry, but without changing its color .The mango pulp is then cooked in a pan. Approximately 1.5 glasses of mango pulp are used. As it heats up, sugar is added. The amount of sugar can vary depending on the sweetness of the mangoes, with 1 glass and 2 teaspoons of sugar recommended for 1.5 glasses of pulp . The mixture is stirred until the sugar melts and the pulp thickens .To the thickened mango mixture, either three teaspoons of milk powder or a quarter glass of milk is added and mixed well until fully incorporated and the mixture further thickens .Ghee is then added to the mixture for flavor , followed by the previously dry-roasted coconut (about 1.25 glasses), and everything is mixed thoroughly Finally, cardamom powder, made by grinding cardamom seeds with a teaspoon of sugar, is added to the mixture and mixed well .The ready mixture is transferred to a ghee-greased pan, leveled, and pressed evenly . Chopped nuts like almonds and pistachios are sprinkled on top and gently pressed into the barfi . The barfi is then allowed to set before being cut into square pieces.
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