Burfi/Peda is the most popular khoya based sweet all over India and Mango Burfi or Mango Peda is one of the variation. Mango Barfi is a delicious Indian recipe served as a desserts. There are so many different varieties of burfi like nut burfi, chocolate burfi, coconut burfi, saffron burfi, but mango burfi is in my top list. We can use readymade Khoya and mango pulp makes the job simpler and faster. During mango season, we prepare so many dishes of mangos. Mango burfi is one amongst them. These are liked very much by all at my home. A delicious Indian Dessert make with mango pulp to create a rich dessert which is enjoyed at various festivals.
Ingredients:
• 2-3 Ripened Mango/2 cup Mango Pulp
• ¾ cup Sugar
• 1 ½ cup (250 grams) Mawa/Khoya/Milk Solid
• ½ cup Milk
• ½ tsp Cardamom Powder
• ½ cup Milk Powder
• ¼ Cup Finely Chopped Pistachios/Almonds for Garnishing
• Few Saffron Threads for Garnishing
• Edible Silver Paper/Chandi Warq (optional)
Method:
1. Peel and Chop the Mangos, blend it with sugar and make a puree, keep aside.
2. Take a pan, crumble the mawa in it and roast it on low flame for 2 minutes.
3. Add milk and stir it till mixture starts leaving the pan and forms a soft dough, remove it in a bowl and keep aside.
4. In the same pan pour the prepared mango pulp, stir it continuously for 10-15 minutes or till it becomes thick on the medium flame, then add cardamom powder and mix well.
5. Turn on the low flame. Add mawa and mix it well completely and stir it.
6. Switch off the flame and let it be little cool. Add milk powder and mix well, your mixture is ready.
7. Now spread it on greased plate. Let it be cool completely to set and then cut it into the square shape or you can make in round flat shape like peda.
8. Garnish the burfi with silver paper (warq), chopped almond-pistachios and saffron threads.
9. Your easy peasy delicious mango burfi is ready.
Tips:
• If you are using readymade sweetened mango pulp then add very less sugar or skip it as per your taste.
• You can store it in refrigerator for 1 week in airtight container.
• Edible Silver paper/warq is optional, if you don’t have you can skip it.
- 2-3 Ripened Mango/2 cup Mango Pulp
- ¾ cup Sugar
- 1 ½ cup (250 grams) Mawa/Khoya/Milk Solid
- ½ cup Milk
- ½ tsp Cardamom Powder
- ½ cup Milk Powder
- ¼ Cup Finely Chopped Pistachios/Almonds for Garnishing
- Few Saffron Threads for Garnishing
- Edible Silver Paper/Chandi Warq (optional)
- Peel and Chop the Mangos, blend it with sugar and make a puree, keep aside.
- Take a pan, crumble the mawa in it and roast it on low flame for 2 minutes.
- Add milk and stir it till mixture starts leaving the pan and forms a soft dough, remove it in a bowl and keep aside.
- In the same pan pour the prepared mango pulp, stir it continuously for 10-15 minutes or till it becomes thick on the medium flame, then add cardamom powder and mix well.
- Turn on the low flame. Add mawa and mix it well completely and stir it.
- Switch off the flame and let it be little cool. Add milk powder and mix well, your mixture is ready.
- Now spread it on greased plate. Let it be cool completely to set and then cut it into the square shape or you can make in round flat shape like peda.
- Garnish the burfi with silver paper (warq), chopped almond-pistachios and saffron threads.
- Your easy peasy delicious mango burfi is ready.
• You can store it in refrigerator for 1 week in airtight container.
• Edible Silver paper/warq is optional, if you don’t have you can skip it.
26 Responses to “Mango Burfi”
Loved hit recipe .. Going to try them soon !! Beautiful pictures too ?
Thanks Swati!
Hi dear, amazing barfi. Can we make a healthier version of it without sugar? Actually m a healthy food blogger at http://www.feelfitfoodie.com
This looks yummy n i love mangoes so madly. Can you please help me in making a healthy mango barfi.. Thank you. Amazing blog though 🙂
Thanks Shilpa! Not sure about sugar free but you can use Stevia sugar 🙂
Wow, looking awesome! Super delicious. great presentation!
thank you Deepa!!
I have fallen in love with ur blog.. u have some amazing pix.. and this mango burfi is definitely a winner..
thanks Farha!!
Can I use milk powder or any other substitute for mawa?
TIA
yes you can sana!! even you can use condensed milk or Evaporated milk, it will take little more time for thickening.
Looks fantastic!
I have a question. What is mawa? Can I get anything like that in Canada? Or should I make it?
Thank you for recipe 🙂
thanks Natalia!! Mawa is a milk solid, it is easily available in at any indian stores!!
Thank u.mango is my fav fruit and so will try to make mango barfi.thanx 4 d recipe.
thanks Harsha!!
Mango burfi is looking Amazing……
thanks Nidhi
I am not a big fan of Sweets but this one is sure to try recipe
thanks Veena!!
Pedas look so enticing…absolutely halwai types…in love with that black thali too Binjal!
thank you Indrani!!
Its awesum, super delicious. great presentation as always
thanks dear Kushi!!
wow that luks so yumm….luvly pics too….
Cheers
Anu@RasA-svAda
thank you Anu!!
Which brand of mava do you use for Indian grocery store? A picture or a link to it will be useful
I m using Nanak Khoya from Indian Grocery store!!