Happy Vara Mahalaxmi to You all. Mango burfi is a sweet dish and you can serve them as desert.
Some time back I saw Mango burfi done very nicely in Foodie blog. Foddie blog is managed by Admins ..Mr. Sadashiva Rao Mailankodi, Shri Kripa and Madhura Pradeep...The blog is super and the members and admins are very creative. It is one of my favourite blog too.
Sorry to say I forgot the name of the person who had prepared this sweet. It was looking superb. I wanted to try but was busy a bit. I had some Neelam Mangoes from sister Sujatha 's house. (Udyavara/Udupi/Karnataka). So Thought of the recipe and tried it with jaggery instead of sugar.
I have used mango pulp, wheat flour, ghee and jaggery.
It is always better to eat /use seasonal fruits because they are fresh and filled with more nutrients and vitamins
Let us see the recipe :
Wheat flour : 1 Cup
Ghee : 1 Cup
Cardamom : 4 to 5
Jaggery : 3/4 Cup.
Almonds flakes /Powder : 3 to 4 Tablespoons.
Cashew nuts : 6 to 8 or little more
2. Powder cardamom and keep it aside.
3. Keep a pan and put jaggery and put 1/4 cup of water and melt jaggery and filter it. (with a tea strainer). Keep it aside.
4. Keep a pan on the fire and put ghee. Let it melt. (Keep a tablespoon of ghee aside).
5. Put cashew nuts and fry nicely. Add wheat flour and fry nicely till the raw smell goes off. (4 to 5 minutes).
6. Remove it from the pan to a plate/tray.
7. Add jaggery and let it get one string consistency. Add mango pulp and stir for some time. (10 minutes).
8. Add fried wheat flour and mix it well. Stir continuously till it starts to leave the edges of the pan.
9. Stir for another 10 minutes and add a tablespoon of ghee. Mix it nicely. Keep stirring for a minute.
10. Grease ghee to a tray or plate. Shift the ready Mango burfi to the greased plate and spread it around evenly.
11. Just roll a roller or spatula and make it even on all sides.
12. Spread almond flakes on the top and press it with spatulla. Let it cool. Cut it according to your desire once it is cooled.
13. Put the pieces in a clean airtight box.
14. Serve when some one visits you and your family.
Time : 30 to 40 minutes
Pieces : More than 30 pieces. ( According to your desired shape and size).
Some time back I saw Mango burfi done very nicely in Foodie blog. Foddie blog is managed by Admins ..Mr. Sadashiva Rao Mailankodi, Shri Kripa and Madhura Pradeep...The blog is super and the members and admins are very creative. It is one of my favourite blog too.
Sorry to say I forgot the name of the person who had prepared this sweet. It was looking superb. I wanted to try but was busy a bit. I had some Neelam Mangoes from sister Sujatha 's house. (Udyavara/Udupi/Karnataka). So Thought of the recipe and tried it with jaggery instead of sugar.
I have used mango pulp, wheat flour, ghee and jaggery.
It is always better to eat /use seasonal fruits because they are fresh and filled with more nutrients and vitamins
Let us see the recipe :
Things Needed :
Mango Fruits : 3 to 4 (Medium sized)Wheat flour : 1 Cup
Ghee : 1 Cup
Cardamom : 4 to 5
Jaggery : 3/4 Cup.
Almonds flakes /Powder : 3 to 4 Tablespoons.
Cashew nuts : 6 to 8 or little more
Method :
1. Wash and clean mango fruits and squeeze out the pulp. Keep it in a bowl.
2. Powder cardamom and keep it aside.
3. Keep a pan and put jaggery and put 1/4 cup of water and melt jaggery and filter it. (with a tea strainer). Keep it aside.
4. Keep a pan on the fire and put ghee. Let it melt. (Keep a tablespoon of ghee aside).
5. Put cashew nuts and fry nicely. Add wheat flour and fry nicely till the raw smell goes off. (4 to 5 minutes).
6. Remove it from the pan to a plate/tray.
7. Add jaggery and let it get one string consistency. Add mango pulp and stir for some time. (10 minutes).
8. Add fried wheat flour and mix it well. Stir continuously till it starts to leave the edges of the pan.
9. Stir for another 10 minutes and add a tablespoon of ghee. Mix it nicely. Keep stirring for a minute.
10. Grease ghee to a tray or plate. Shift the ready Mango burfi to the greased plate and spread it around evenly.
11. Just roll a roller or spatula and make it even on all sides.
12. Spread almond flakes on the top and press it with spatulla. Let it cool. Cut it according to your desire once it is cooled.
13. Put the pieces in a clean airtight box.
14. Serve when some one visits you and your family.
Note :
Do not use much water to melt the jaggery. |Use of clean jaggry is a must. You can also use sugar instead of jaggery. Use of more jaggery helps the burfi to get it thick quickly. But too much of sweet dominates more. It gets harden once it is cooled.Time : 30 to 40 minutes
Pieces : More than 30 pieces. ( According to your desired shape and size).
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