Mango Mawa Burfi (Vadi)

Step 1: Prepare Mango Pulp

Peel and extract the pulp from two Hapus mangoes. Blend the pulp in a mixer until it is completely smooth, ensuring no lumps remain. Measure out 2 bowls of this smooth mango pulp.

Step 2: Prepare the Setting Tray

Grease a tray with ghee and line it with butter paper. This will prevent the burfi from sticking and make it easy to remove once set. If you don't have a tray, you can use a flat plate.

Step 3: Cook Mango Pulp

Heat 1/2 teaspoon of ghee in a non-stick pan over a low flame. Add the smooth mango pulp to the pan. Cook the pulp for 2-3 minutes, stirring continuously, to reduce its water content. This step is crucial for the burfi to set properly.

Step 4: Add Sugar

Once the pulp has thickened slightly and come to a boil, add 1 bowl of sugar. Mix well until the sugar completely dissolves. The mixture will become runnier and change to an orange color. Continue cooking on a low flame, stirring constantly.

Step 5: Incorporate Khoya

Add 1 bowl (approximately 200g) of khoya (mawa) to the mango mixture. If using milk powder as an alternative, add 1 bowl of milk powder instead. Mix the khoya thoroughly into the pulp, breaking any lumps with your spatula. Continue stirring constantly to prevent the mixture from sticking to the bottom of the pan.

Step 6: Cook Until Mixture Leaves Pan Sides

Continue cooking and stirring the mixture until it starts to thicken and completely separates from the sides of the pan. At this stage, add another 1/2 teaspoon of ghee. Keep stirring until the mixture forms a cohesive mass that pulls away cleanly from the pan. This indicates it's ready to be set.

Step 7: Set the Burfi

Transfer the cooked mixture into the prepared tray. Use a spatula to spread it evenly to your desired thickness. Allow the burfi to cool and set at room temperature for about 1.5 to 2 hours. Do not refrigerate.

Step 8: Cut and Serve

Once the burfi is completely set and firm, carefully remove it from the tray. For a neat appearance, first trim the edges. Then, use a knife to mark the desired square or rectangular shapes before cutting the burfi into individual pieces.

• Ensure mango pulp is smooth with no lumps for a better burfi texture.

• Always cook on a low flame and stir continuously to prevent the mixture from sticking to the pan.

• Use a non-stick pan to avoid the mixture burning or sticking to the bottom.

• If the burfi doesn't set properly, it means the mixture is too thin. Reheat it, add a little more milk powder (if using), and then set it again.

• Cut the edges of the set burfi for a neat and attractive appearance before cutting into squares.

• Instead of khoya, you can use 1 bowl of milk powder for a similar texture and taste.