This mango burfi is a melt-in-the-mouth Indian milk fudge flavored with mango. Learn how to make this addictive dessert at home, using mango pulp and khoya (milk solids).
Burfi/ Peda’s are khoya/khoa (milk solids) based Indian fudge. Besides the plain ones, they come in varieties of flavors. It’s the season of the king of fruits in India, yes none other than the sweet and addictive mangoes, so fitting for that title! So today’s burfi is flavored with mango, and we have Mango burfi or Mango barfi !
So what happens when you add the delicious flavor of mango to a rich, scrumptious and addictive sweet? You get the softest, melt in your mouth, tropical flavored fudge!
- MANGO BURFI INGREDIENTS
- INSTRUCTIONS TO MAKE MANGO BURFI RECIPE
- HOW TO MAKE MANGO BURFI WITH KHOYA?
- Mango Burfi Recipe With Khoya
MANGO BURFI INGREDIENTS
You need very basic ingredients for this mango burfi recipe, mawa being an important one since it forms the base of this fudge. You will easily find it in all Indian grocery stores either in the solid form in the freezer section or in the form of powder.
Besides mawa/khoya, you will need mangoes, sugar, ghee, cardamom powder, and some saffron which is optional. I’ve made this mango burfi with canned mango pulp. If you make it with fresh mangoes, blend the scooped mango pulp to a smooth paste, and strain it through a mesh sieve to get rid of the fibres. Alphonso mango is the best choice to make this mango burfi. If you are in the US, you can use Ataulfo mangoes.
With some elbow grease, this mango burfi turns out beautifully in just a few minutes making it worth all the effort. You could also do it in the microwave, stirring after every 1 minute or so, I haven’t tried it that way, but it should work.
INSTRUCTIONS TO MAKE MANGO BURFI RECIPE
1.In a wide skillet ( use a wide skillet to speed up the process as you have more surface area), melt ghee and add the mango pulp, cook on medium heat until the pulp begins to bubble and thicken, and reduces to half.
2.Add the grated mawa, mix well, and stir continuously for about 8-10 minutes on medium heat, until the mixture begins to leave the sides of the pan.
After 8 minutes of stirring
3.Add sugar, and cook further until the mixture leaves the sides of the pan, add the cardamom powder and mix well.
After another 8 minutes of stirring.
4.Take a small portion of the mixture ( be careful as it will be very hot), try to form a small ball with your fingers, if it is still very sticky, cook it further 1-2 minutes. Do not overcook the mixture as the fudge will turn hard and chewy.
5.Transfer to a greased tray, flatten it to about 1/2 inch or desired thickness, sprinkle nuts and press lightly into the mixture. Leave it at room temperature to set for a few hours. Then cut into desired size pieces and serve. Stays good at room temperature for 2-3 days. Store leftovers in the refrigerator.
NOTES
1.I have used canned Alphonso mango pulp. You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine-mesh sieve to get rid of any fibers.
2.You can also make mango peda instead of burfi. When the mixture is warm enough to handle, make pedas with greased hands.
HOW TO MAKE MANGO BURFI WITH KHOYA?
Mango Burfi Recipe With Khoya
Ingredients1x2x3x
Measuring cups used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cup mango pulp
- 100 grams khoya/mawa, grated, or 1.75 cups of milk mawa powder
- 1/4 to 1/2 cup sugar, adjust as per desired sweetness
- 1 tbsp ghee
- 3/4 tsp cardamom powder
- 1 tbsp pistachio slivered
- 1 tbsp almonds slivered
Instructions
- In a wide skillet (use a wide skillet to speed up the process as you have more surface area), melt ghee and add the mango pulp, cook on medium heat until the pulp begins to bubble and thicken, and reduces to half.
- Add the grated mawa, mix well, and stir continuously for about 8-10 minutes on medium heat, until the mixture begins to leave the sides of the pan.
- Add sugar, and cook further until the mixture leaves the sides of the pan, add the cardamom powder and mix well.
- After another 8 minutes of stirring. Take a small portion of the mixture (be careful as it will be very hot), try to form a small ball with your fingers, if it is still very sticky, cook it further 1-2 minutes. Do not overcook the mixture as the fudge will turn hard and chewy.
- Transfer to a greased tray, flatten it to about 1/2 inch or desired thickness, sprinkle nuts and press lightly into the mixture. Leave it at room temperature to set for a few hours. Then cut into desired size pieces and serve. Stays good at room temperature for 2-3 days. Store leftovers in the refrigerator.
Notes
- I have used canned Alphonso mango pulp. You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine-mesh sieve to get rid of any fibers.
- You can also make mango peda instead of burfi. When the mixture is warm enough to handle, make pedas with greased hands.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
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Regards,
Freda
Mango Burfi Recipe With Khoya
Ingredients
Measuring cups used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cup mango pulp
- 100 grams khoya/mawa, grated, or 1.75 cups of milk mawa powder
- 1/4 to 1/2 cup sugar, adjust as per desired sweetness
- 1 tbsp ghee
- 3/4 tsp cardamom powder
- 1 tbsp pistachio slivered
- 1 tbsp almonds slivered
Instructions
- In a wide skillet (use a wide skillet to speed up the process as you have more surface area), melt ghee and add the mango pulp, cook on medium heat until the pulp begins to bubble and thicken, and reduces to half.
- Add the grated mawa, mix well, and stir continuously for about 8-10 minutes on medium heat, until the mixture begins to leave the sides of the pan.
- Add sugar, and cook further until the mixture leaves the sides of the pan, add the cardamom powder and mix well.
- After another 8 minutes of stirring. Take a small portion of the mixture (be careful as it will be very hot), try to form a small ball with your fingers, if it is still very sticky, cook it further 1-2 minutes. Do not overcook the mixture as the fudge will turn hard and chewy.
- Transfer to a greased tray, flatten it to about 1/2 inch or desired thickness, sprinkle nuts and press lightly into the mixture. Leave it at room temperature to set for a few hours. Then cut into desired size pieces and serve. Stays good at room temperature for 2-3 days. Store leftovers in the refrigerator.
Notes
- I have used canned Alphonso mango pulp. You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine-mesh sieve to get rid of any fibers.
- You can also make mango peda instead of burfi. When the mixture is warm enough to handle, make pedas with greased hands.
This Goan Mussel Molho is a delicate balance of sweet/tangy and spicy flavor tones. The yummy mussels add another dimension to the already well-rounded recipe. If you are an avid seafood lover and pickle’s are one of your weaknesses, then this Goan Mussel Molho recipe will sure end up as one of your most treasured indulgences.
Molho is a Portuguese word, meaning sauce. The sauce here in this Goan mussel molho recipe is a bright red, spicy & tangy pickle with a hint of sweetness. The mussels take on the flavors of this pickle, making it a delicious accompaniment to any meal!
I was introduced to this Goan mussel molho, by my Mum in law. She suggested we make this and share it on the blog with you guys! This is the first time I did try this variant of the Molho. Now I have had both- homemade and store bought! And I’m telling you guys, the store bought ones are nowhere on par with the homemade ones, all you taste is just vinegar, and devoid of any spices! Avoid! Try making this at home instead, if you aren’t a fan of mussels, swap them for fish ( kingfish/ mackerel ) or shrimps, they are equally yummy!
- A QUICK GIST OF THE RECIPE- 3 FLAVOR COMPONENTS GOING ON HERE,
- STEP BY STEP INSTRUCTIONS TO MAKE MUSSEL MOLHO
- HOW TO MAKE MUSSEL MOLHO?
- Mussel Molho (Spicy & Tangy Goan Mussel Pickle)
A QUICK GIST OF THE RECIPE- 3 FLAVOR COMPONENTS GOING ON HERE,
- Chillies and whole spices for heat.
- Vinegar for the sour element.
- Sugar and coconut Feni (distilled spirit) to balance heat and sour.
A ground paste of dried red chilli and spices is prepared. Mussels are fried to remove any moisture, followed by a quick sauté of ginger garlic. The ground paste goes in next, stir-fried until the rawness is gone, next goes in the vinegar, Feni, and sugar, those are mixed well. Finally, fried mussels are added to this sauce. This is left to mature for about 2 weeks and you have yourself some yummy pickle, making any simple meal finger licking good!
STEP BY STEP INSTRUCTIONS TO MAKE MUSSEL MOLHO
1.Grind cinnamon, cloves, peppercorns, red chillies, 4 cloves of garlic and one inch ginger with about 1/2 cup palm vinegar or red wine vinegar. Adjust the amount of vinegar as required to grind a smooth paste. Slice the remaining 4 garlic cloves, cut the remaining 1-inch ginger into julienne’s and set aside.
2.Heat 2 tablespoons oil in a skillet, fry mussels on medium heat for about 5-6 minutes, until the moisture reduces. Remove to a plate and set aside.
3.In the same skillet, heat remaining oil, add garlic, saute few seconds, then add ginger and saute until ginger and garlic are fragrant.
4.Add the ground masala paste, saute on medium heat, until the masala leaves oil.
5.Rinse the blender jar with about 1/2 cup of red wine vinegar, add it to the pan along with coconut Feni* , sugar and salt to taste. Mix everything well, check for seasoning and adjust accordingly. Add more vinegar or sugar to balance the tang and spice. Cook on medium heat until the mixture begins bubbling, about 2 minutes.
6.Add the fried mussels, simmer another minute. Switch off the heat, let the pickle cool. Store in sterilized container. Let it mature for 1 -2 weeks at room temperature. Once you open the bottle, you may store it at room temperature or in the refrigerator. Remember to use a clean, dry spoon each time.
NOTES
- 5 pounds of mussels yielded about 12 oz mussel meat.
- To clean mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- You can skip the coconut feni and use vinegar instead of it. The use of only vinegar makes the pickle very tangy, hence coconut feni is added to cut out the tang. Since it’s unavailable here, I’ve used gold rum in lieu of coconut feni, and the pickle turned out good nonetheless.
- Replace the mussels for shrimps/prawns or fish to make prawn/fish molho.
HOW TO MAKE MUSSEL MOLHO?
Mussel Molho (Spicy & Tangy Goan Mussel Pickle)
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 12 oz Mussel meat, refer notes on how to clean mussels
- 2 inch cinnamon stick
- 5 cloves
- 30 peppercorns
- 12 dried Kashmiri red chiilies
- 1 cup Palm vinegar or Red wine vinegar
- 1/4 cup + 2 tbsp oil
- 8 large garlic cloves
- 2 inch ginger
- 1/4 cup coconut feni*, refer notes
- 1/2 cup sugar, adjust to balance out the tang of the vinegar, you may need more or less
- Salt, to taste
Instructions
- Grind cinnamon, cloves, peppercorns, red chillies, 4 cloves of garlic and one inch ginger with about 1/2 cup palm vinegar or red wine vinegar. Adjust the amount of vinegar as required to grind a smooth taste. Slice the remaining 4 garlic cloves, cut the remaining 1-inch ginger into julienne’s and set aside.
- Heat 2 tablespoons oil in a skillet, fry mussels on medium heat for about 5-6 minutes, until the moisture reduces. Remove to a plate and set aside.
- In the same skillet, heat remaining oil, add garlic, saute few seconds, then add ginger and saute until ginger and garlic are fragrant.
- Add the ground masala paste, saute on medium heat, until the masala leaves oil.
- Rinse the blender jar with about 1/2 cup of red wine vinegar, add it to the pan along with coconut feni* sugar and salt to taste. Mix everything well, check for seasoning and adjust accordingly. Add more vinegar or sugar to balance the tang and spice. Cook on medium heat until the mixture begins bubbling, about 2 minutes.
- Add the fried mussels, simmer another minute. Switch off the heat, let the pickle cool. Store in sterilized container. Let it mature for 1 -2 weeks at room temperature. Once you open the bottle, you may store it at room temperature or in the refrigerator. Remember to use a clean, dry spoon each time.
Notes
- 5 pounds of mussels yielded about 12 oz mussel meat.
- To clean mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- You can skip the coconut feni and use vinegar instead of it. The use of only vinegar makes the pickle very tangy, hence coconut feni is added to cut out the tang. Since it’s unavailable here, I’ve used gold rum in lieu of coconut feni, and the pickle turned out good nonetheless.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
