Mango Burfi | Mango Rava Kesari

Mango Burfi is a delicious blend of mango in the traditional Rava Kesari recipe. The Burfi is loaded with flavor of mango and has a beautiful color. This is one of the simplest dessert to make for festivals.

This Mango Burfi recipe has been in my recipe book for over two years and I had not made it even once. This week, I opened up a can of mango pulp for smoothie and I had some left over from that. I was looking for something to do with it and that’s when this recipe caught my eye and I decided to make it.

The Mango burfi came out really well. It is kind of variation of Rava Kesari, except for a good flavor of Mango and deep richness from mava and milk.. The recipe is from one of the Indian magazines (I don’t remember the name of it, been too long). Do try it and pass on your comments.

Preparation time – 10 mins
Cooking time - 30 mins
Difficulty level – easy

Ingredients to make Mango Burfi (Makes around 25 pieces)

• Mango Pulp – ½ cup
• Suji/ Rava – ½ cup
• Mava – ½ cup
• Sugar – 1 cup
• Milk – 1 cup
• Ghee – 1 tbsp
• Powdered cardamom – ¼ tsp
• Fresh coconut (Grated) – 1tbsp (I did not use coconut)

Procedure -

• Boil the milk with sugar in a sauce pan.

• Add about tsp of ghee in a non stick pan and fry the suji/rava until golden brown.

• Pour the sweetened boiled milk slowly into the rava and mix well, taking care that it does not form any lumps. Now add the rest of the ingredients (Mava, mango pulp, coconut, remaining ghee and cardamom powder) and cook on low flame stirring continuously.

• Meanwhile, grease a tray with little bit of ghee and set it aside. When the mixture becomes thick and starts leaving the sides of the pan, pour it into the greased tray.

• Using the palms of your hands, press down the Mango Burfi and spread it evenly in the tray.

• Cut it into desired shape with a sharp knife and let it cool completely in the tray. Once cooled, remove it carefully from the tray and store in an airtight container.

• Refrigerate the Mango Burfi, if storing for the next day.

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Mango Burfi | Mango Rava Kesari

Mango Burfi is a delicious blend of mango in the traditional Rava Kesari recipe. The Burfi is loaded with flavor of mango and has a beautiful color. This is one of the simplest dessert to make for festivals.

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Course: sweets

Cuisine: Indian

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 25 pieces

Calories: 77kcal

Author: Sandhya Ramakrishnan

Ingredients

• ▢ ½ cup Mango Pulp
• ▢ ½ cup Suji/ Rava
• ▢ ½ cup Mava
• ▢ 1 cup Sugar
• ▢ 1 cup Milk
• ▢ 1 tbsp Ghee
• ▢ ¼ tsp Powdered cardamom
• ▢ 1 tbsp Fresh coconut Grated (I did not use coconut)

Instructions

• Boil the milk with sugar in a sauce pan.Add about tsp of ghee in a non stick pan and fry the suji/rava until golden brown.
• Pour the sweetened boiled milk slowly into the rava and mix well, taking care that it does not form any lumps. Now add the rest of the ingredients (Mava, mango pulp, coconut, remaining ghee and cardamom powder) and cook on low flame stirring continuously.Meanwhile, grease a tray with little bit of ghee and set it aside. When the mixture becomes thick and starts leaving the sides of the pan, pour it into the greased tray.
• Using the palms of your hands, press down the Mango Burfi and spread it evenly in the tray.
• Cut it into desired shape with a sharp knife and let it cool completely in the tray. Once cooled, remove it carefully from the tray and store in an airtight container.
• Refrigerate the Mango Burfi, if storing for the next day.

Nutrition

Calories: 77kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!