Mango Burfi

A dense, melting fruit fudge with a vibrant orange hue that pulls away cleanly from the pan. It releases a powerful aroma of ripe mango and cardamom, with a smooth texture.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 610
• Protein: 19 g
• Carbs: 71 g
• Fat: 26 g

Ingredients

• 500 g Mango ( pureed )
• 250 g Whole milk powder
• 100 g White sugar
• 2 tbsp ghee
• 1 tsp Cardamom powder
• 20 g Roasted salted pistachio optional ( crushed )

Instructions

1. Pulp preparation

   Peel the mangoes and remove the flesh. Blend until you get a smooth puree without any chunks.

2. Fruit reduction

   Pour the puree into a heavy-bottomed pan. Cook over medium heat, stirring constantly until the puree thickens and reduces by a third.

3. Incorporation

   Add sugar, ghee, and milk powder. Mix vigorously to avoid lumps. The mass should become compact and start pulling away from the sides of the pan.

4. Flavor and mold

   Add the cardamom. Pour the mixture onto a greased tray. Smooth the surface with a spatula to a 2 cm thickness. Sprinkle with crushed pistachios, pressing lightly.

Chef's tips

• The mixture is ready when it forms a ball that no longer sticks to the spatula.
• Let it cool completely before cutting into diamonds for clean edges.

Storage

Keep for 1 week in the refrigerator in an airtight container.