Mango Mithai Recipe | Mango barfi | Mango burfi
A delicious combination of fresh mango puree, condensed milk, saffron, just 1 tbsp of ghee, flavored with nutmeg, garnished with pistachio slivers this Mango Burfi will make you drool.
Servings 14 Pieces
Ingredients
- 1/2 liter full fat milk
- 1/2 cup mango pulp
- 100 gms condensed milk
- 1/4 cup or less sugar
- 1/8 tsp Alum powder
- 10 strands Saffron/kesar soaked in warm milk
- 1 pinch Nutmeg powder
- 1 tbsp ghee
- 10 Slivered pistachios
- Silver vark
Instructions
- We begin with making powder of the Alum (fitkari) crystals in a mortar and pestle.
- Pound it to make powder and keep aside.
- In a wide pan add milk and bring it to a boil.
- Sprinkle alum powder evenly all over it and give a nice stir. Keep stirring constantly.
- This will make milk attain a grainy texture.
- A perfect mithai must be soft and should have a grainy consistency.
- After you notice that 80% of milk is turned into grainy texture, add saffron milk, condensed milk, sugar and mango pulp one by one.
- Stir it continuously, till everything comes to a mass and starts to leave the sides of pan.
- After that add a table spoon of ghee to give mithai a nice glossy finish.
- Finish with nutmeg powder.
- Stir it to combine well.
- Taste the mithai and adjust the sweetness accordingly.
- Grease a tin with some Ghee and transfer the mithai mixture into it.
- Garnish it with slivered pistachios and silver vark. Allow it to come to room temperature and cut into pieces.
- Serve and enjoy with your family.
- For clicking pics, I have changed the mold and set the mithai into pie tin.