Pune's Famous Amba Mawa Wadi (Mango Khoya Fudge)

Step 1: Prepare Mango Pulp

Peel and extract the pulp from 2 Hapus mangoes. Blend the mango pulp in a mixer until it is completely smooth, ensuring no lumps remain. The pulp should measure approximately 2 bowls.

Step 2: Prepare the 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.

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 constantly, until it thickens slightly and some of the water content evaporates. This step is crucial for the burfi to set properly.

Step 4: Add Sugar

Once the pulp has thickened, add 1 bowl of sugar to the pan. Mix well until the sugar dissolves completely. The color of the mixture will change to an orange hue, and the sugar will release water. Continue cooking on low flame, stirring constantly, until the mixture thickens again.

Step 5: Add Khoya

When the mixture has thickened and the water content from the sugar has reduced, add 1 bowl (approximately 200g) of khoya to the pan. Mix the khoya thoroughly into the mango pulp, breaking any lumps with your spatula to ensure a smooth consistency.

Step 6: Continue Cooking

Continue cooking the mixture on a low flame, stirring constantly. Do not leave it unattended, as it can stick and burn, which will spoil the taste and texture of the burfi. The mixture will continue to thicken and change color.

Step 7: Add Remaining Ghee

Once the mixture has significantly thickened and changed color, add the remaining 1/2 teaspoon of ghee to the pan. Continue stirring until the mixture starts to separate from the sides of the pan, indicating it is ready to be set. Ensure to scrape the sides and incorporate any mixture that might be sticking, but if it hardens, do not mix it back in.

Step 8: Set the Burfi

Transfer the cooked mixture to the prepared tray. Spread it evenly using a spatula to your desired thickness. Let it cool down at room temperature for about 1.5 to 2 hours until it is completely set and firm. No need to refrigerate.

Step 9: Cut and Serve

Once the burfi is set, carefully remove it from the tray. For a neat appearance, trim the edges. Then, make markings with a knife and cut the burfi into small, even squares or your preferred shapes. Serve and enjoy the soft, delicious Amba Mawa Wadi!

• Blend mango pulp very smoothly, ensuring no lumps remain, for a better texture.

• Cook the mango pulp on a low flame to reduce its water content, which helps the burfi set properly.

• Use a non-stick pan to prevent the mixture from sticking to the bottom.

• Stir the mixture constantly while cooking to avoid burning and ensure even cooking.

• Do not scrape hardened mixture from the sides of the pan back into the main mixture, as it can affect the texture.

• If the burfi doesn't set properly, add a little more milk powder, reheat the mixture, and then set it again.

• Cut the edges of the set burfi for a neat and attractive appearance.

• Milk powder can be used as a substitute for khoya.