Sid Sahrawat's Mango Burfi
Burfi, a classic Indian sweet similar to fudge, is rich and satisfying.
Sid SahrawatChef
- prepare
- cook
- 16 servings
- Easy
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Caption:Sid Sahrawat's mango burfi is a delicious Diwali treat.Photo credit:Sid Sahrawat
You only need a small piece of Burfi, the classic Indian sweet, to satisfy your sweet tooth. This Mango Burfi is simple to make and perfect to serve when guests visit during Diwali.
Ingredients
- 200g sugar
- 500ml fresh or tinned mango pulp
- 150g butter
- 595g milk powder
- 1 Tbsp slivered or chopped almonds
- 100-150g desiccated coconut, for rolling
Instructions
- Line a tray (approx 30 × 20cm) with baking parchment (or grease lightly).
- In a large non-stick pan over medium heat, melt the butter. Add the mango pulp and sugar, stirring until the sugar dissolves.
- Lower the heat and gradually add the milk powder, stirring well until fully incorporated into a thick paste.
- Keep stirring on low heat for ~10 minutes, until the mixture is thick and resembles mashed potato (do not exceed 15 minutes).
- Quickly transfer the mixture into the lined tray and press down evenly with a spatula or the back of a spoon. Decorate with slivered almonds if desired.
- Leave at room temperature for 2–3 hours, then refrigerate for about 1 hour until firm.
- Lift the set slab from the tray and cut into squares or diamonds.
- Place desiccated coconut in a shallow dish. Roll or press each burfi piece into the coconut so the sides (and tops, if you like) are lightly coated.
- Serve cold or at room temperature. Store in an airtight container for up to one week.
