It’s getting that time of year again, DIwali!! So my first sweet treat this year is Mango Burfi which is like a mango fudge. Made with fresh mango, sugar and milk powder you can alternatively use condense milk which you will see in some future posts. You can make Mango Burfi with fresh ripe mangos or you can even use the preserved Mango Pulp. It doesn’t really matter how you make it, your family members will definitely like it.
Burfi is a dense milk based sweet confectionery from India, what we call a type of mithai which means sweets in Gujarati. They are usually full flavoured with spices such as cardamom, cinnamon or even cloves.
Mango fudge or Burfi is very sweet so I decided to make them smaller than you would usually find as they are so sweet and rich. It’s a very easy burfi to make just takes a little time to thicken up into a fudge.
Diwali is my favourite time of year, as all the different sweets, food and treats – it’s like little explosions of flavours. I always tend to gain 5lbs over Diwali, but with sweet and savoury treats how can you say no! At least there is a enough time between Diwali and Christmas to loose it!
1 Medium Ripe Mango
1/2 Tbsp Ghee (Purified Butter)
10g Chopped Cashews
1 Tbsp Milk
Pinch of Saffron
100g Milk Powder
Peel and roughly chop up a ripe mango and puree in a blender.
Add ghee to a fry pan and toast the cashews until golden brown and remove from the pan and set aside.
Pour the mango puree into the ghee and stir well.
Add the sugar to the mango and stir until all the sugar dissolves.
Heat up the milk and add saffron, allow to infuse for about 3-5 minutes.
Once the sugar has all dissolved add milk powder to the mango puree.
Mix the milk powder into the mango over medium heat.
Stir in the saffron infused milk into the mango.
Add the toasted cashews
Continue cook and stirring occasionally until the mixture starts to thicken.
Once the mixture becomes fudge like take off the heat.
Place mixture on a work surface and allow to cool until you can touch the mango fudge.
Grease you hands with some ghee and grease the worktop surface. Roll the mango burfi into small balls and then allow to cool and roll in sugar.
Ready for Diwali and now and enjoy!
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