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Home » Desserts » Burfi and halwa

Published: Apr 17, 2012 · Modified: Dec 18, 2021 by Thilakshi Thathsarani · This post may contain affiliate links

Mango Burfi | Mango Rava Kesari

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

Mango Burfi is an excellent dessert that can be made in about 30 minutes. Mango Rava Kesari is very easy and can be made with limited ingredients. I generally make kesaris when I have an urge for a sweet or dessert and this can be a good change to traditional kesaris.

Mango Burfi in a plate

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 burfies came out really well. It was 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.

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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 teaspoon of ghee in a non stick pan and fry the suji/rava until golden brown.
The golden brown rava
  • 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.
The thick Mango Burfi mixture
  • Using the palms of your hands, press down the Mango Burfi and spread it evenly in the tray.
Pressing down and spreading the Mango Burfi mixture in the tray
Evenly spread Mango Burfi 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.
The pieces cut Mango Burfi in the tray
  • Refrigerate the Mango Burfi, if storing for the next day.
Mango Burfi in a white plate

Other Desserts in my space

  • Fig Newton Bars With Homemade Fig Filling
  • Mixed Fruit Pachadi | Pazham Pachadi
  • Fruit Cake – Egg less Loaf Cake
  • Aravanai – Srirangam Temple Prasadam
mango burfi

Mango Burfi | Mango Rava Kesari

Mango Burfi is a delicious blend of mango in the traditional Rava Kesari recipe. The Mango Rava Kesari 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 tablespoon Ghee
  • ¼ teaspoon Powdered cardamom
  • 1 tablespoon Fresh coconut Grated (I did not use coconut)

Instructions

  • Boil the milk with sugar in a sauce pan.Add about teaspoon 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!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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