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Mango Burfi Recipe, How to make mango burfi | Mango peda

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Mango burfi recipe with step by step pictures

 

mango burfi

 

Mango burfi is a super delicious treat for mango lovers. My version of mango burfi is smooth, rich and creamy which melts in your mouth.  My hubby is big mango lover so I always try new mango recipes to gratify him but today’s recipe which I am sharing is to celeberate my blog’s 1st anniversary. Yes on this very day Rachna’s Kitchen was seeded and it has completed one year on 14th of July 2014.

I would like to thank each reader for constant support, encouraging words and wishes.

Now over to this recipe.

 

Some other Indian dessert recipes available on blog

1. Full proof kaju katli recipe

2. Peda recipe

3. Mathura ke peda recipe

 

mango peda recipe

 

In this mango burfi recipe I have kept the ingredients simple. This mango burfi requires few ingredients which are mango puree, sugar, milk powder and paneer. That’s it. For decoration I have used pistachios and silver, golden leaves. The paneer I have used is homemade but store bought will also work. I have made some peda out of the same mixture and they looked gorgeous. It’s a personal choice that what shape you want to give. Let’s see the recipe now !!

If you are looking for more Indian dessert recipe you may like Coconut Peda Recipe, Pistachio Paan Recipe,Chum Chum Recipe and Rasgulla Recipe

 

mango burfi recipe

Ingredients

1 cup fresh Mango pulp (Alphonsos variety is recommended)
1.5 cups Paneer(crumbled)
1.5 cups Sugar
1 cups non fat milk powder
¼ cup milk or water
A pinch of saffron (optional)
1 tsp butter/ghee to grease the tray
2 tsp pistachios to garnish
sliver leaf to garnish (optional)

 Let prepare mango burfi step by step

mango burfi step 1

Take milk powder in a bowl and add milk/water. Stir it with a whisk to combine and set aside.
Puree the mango pulp in a blender.
Place a non stick pan over the medium flame.   

mango burfi step 2

Add the puree to the pan and cook for about five minutes. Now add crumbled paneer.

mango burfi step 3

Combine the paneer with the mango puree and add sugar. Stir again and cook for 2-3 minutes on a medium low flame.

mango burfi step 4

Soak a pinch of saffron to the two tablespoon of hot milk. Stir it to mix. Set aside to get it dissolve. Now add the milk powder mixture to the cooking puree mixture. Stir to combine and add the saffron milk.
mango burfi step 5Cook the mixture on low flame with continuous stirring until it forms a thick fudge consistency. It took me around 10 minutes to achieve right consistency.
Prepare a tray by greasing ghee or butter on the surface.mango burfi step 6Now add the mixture to the prepared tray and flatten it. I used spoon to flatten the mixture.Don’t forget to grease the spoon as well so that mixture doesn’t stick to the spoon.mango burfi step 7 Allow it to cool completely till set. Garnish the top with pistachios and silver or golden leaves . Cut the barfi into desired shape. I have also made peda out of this same mixture. Enjoy !! Mango burfi can be stored in refrigerator for 3-4 days.

How to make mango burfi

 

Recipe link – Mango burfi

4.67 from 6 votes
mango burfi
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Mango Burfi Recipe, How to make mango burfi | Mango peda
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Mango burfi is a super delicious treat for mango lovers. My version of mango burfi is smooth, rich and creamy which melts in your mouth.
Course: Dessert
Cuisine: North Indian
Servings: 10 Pieces
Author: Rachna's Kitchen
Ingredients
  • 1 cup fresh Mango pulp Alphonsos variety is recommended
  • 1.5 cups Paneer crumbled
  • 1.5 cups Sugar
  • 1 cup non fat milk powder
  • ¼ cup milk or water
  • A pinch of saffron optional
  • 1 tsp butter/ghee to grease the tray
  • 2 tsp pistachios to garnish
  • sliver leaf to garnish optional
Instructions
  1. Take milk powder in a bowl and add milk/water.
  2. Stir it with a whisk to combine and set aside.
  3. Puree the mango pulp in a blender.
  4. Place a non stick pan over the medium flame.
  5. Add the puree to the pan and cook for about five minutes.
  6. Now add crumbled paneer.
  7. Combine the paneer with the mango puree and add sugar.
  8. Stir again and cook for 2-3 minutes on a medium low flame.
  9. Soak a pinch of saffron to the two tablespoon of hot milk.
  10. Stir it to mix. Set aside to get it dissolve.
  11. Now add the milk powder mixture to the cooking puree mixture.
  12. Stir to combine and add the saffron milk.
  13. Cook the mixture on low flame with continuous stirring until it forms a thick fudge consistency.
  14. It took me around 10 minutes to achieve right consistency.
  15. Prepare a tray by greasing ghee or butter on the surface.
  16. Now add the mixture to the prepared tray and flatten it.
  17. I used spoon to flatten the mixture.Don't forget to grease the spoon as well so that mixture doesn't stick to the spoon.
  18. Allow it to cool completely till set. Garnish the top with pistachios and silver or golden leaves . Cut the barfi into desired shape.
  19. I have also made peda out of this same mixture. Enjoy !!
Recipe Notes

If khoya is available you may replace paneer with khoya.

You may also use condensed milk but you have to adjust the sugar level.

 

 

Reader Interactions

Comments

    • rachnaskitchen says

      Thanks Annie!! I love colour and aroma of saffron. In most of my desserts I find ways to use it:-)

      Reply

  5. Gauri says

    Congratulations dear Rachna :))) Wish you many more blogversaries to come 🙂 The mango burfi looks absolutely awesome… I wish i could just grab one of it from the screen 🙂

    Reply

  11. Meena says

    Any tips on how to fix it if the mixture refuses to thicken even after half an hour of stirring? I’m not sure what went wrong, but I now have a huge bowl of liquid “barfi” =D Thank you!

    Reply

    • rachnaskitchen says

      Hi Meena ,
      Sad to hear that. For Burfi, it’s better to add more sugar. Another thing u can try, cook mango puree on low flame to take out the moisture. I think it is moisture which is not allowing burfi to set. Now, as you said, you have liquid burfi so I would recommend to add little more milk powder and try to make out peda from it, so that it doesn’t get waste. Hope this helps.

      Reply

  12. Karen says

    What kind of silver and gold leaf do you use and can you taste it? I want to make this for my Pakistani Doctor I work with. I have homemade canned mangos. Do you think they would work if I drained the juice? Thanks for the recipe I can’t wait to try it

    Reply

    • rachnaskitchen says

      Hi Karen,
      These silver and golden leaf I have used are edible but tasteless. These are generally available in any Indian groceries store, I bought from sainsburys. You can use canned mangoes puree for it but I thinks you have to cook puree for longer to adjust consistency. Try it and I hope it turns delicious for you.

      Reply

    • rachnaskitchen says

      Hi Aisha,
      The final texture should be little firmer ( like if you smooth the mixture with the back of spoon mixture should not stick to spoon) should not s not very soft. Also I have updated the recipe. Will post video soon.
      Thanks

      Reply

  17. Rumi says

    Nice looking burfi. One Question, Paneer is what is sold in the grocery store by the name “Paneer’ or it is Khoya? and can I use cottage cheese instead?

    Reply

    • rachnaskitchen says

      Hi Rumi,
      Paneer is home made cheese and khoya is condensed form of milk. You can’t use cottage cheese (European style) in this recipe because it is sour and much liquid. I will recommend you to use paneer or khoya. Khoya would work in place of paneer.
      Try it and share your experience. All the best.

      Reply

  18. Lakshmi Garimella says

    I love this barfi. However when i made it , the paneer would not melt in the mango puree, The barfi looks white grainy,though it set perfect. I used store bought frozen paneer, put it in warm water till it soften to crumble.How to know the paneer will melt in the puree or not??. I am disappointed but want to try again. Thank you.

    Reply

    • rachnaskitchen says

      Hi,
      I have used homemade paneer in this recipe. You may use homemade paneer or chena which is used for making rasgulla. Still if you want to use store bought, so first grind it in a grinder then use it. Hope this helps.

      Reply

    • rachnaskitchen says

      Hi,
      I have used homemade paneer in this recipe. You may use home made paneer or chena which is used for making rasgulla. Still if you want to use store bought, so first grind it in mixer then use it. Hope this helps.

      Reply

    • rachnaskitchen says

      Hello krishna,
      I have not tried it with store bought mango pulp, so not sure how it would turn up. But you can try it once.
      Thanks

      Reply

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