Mango Burfi Recipe, How to make mango burfi

October 15, 2017 By rachnaskitchen 40 Comments

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Mango burfi recipe with step by step pictures

Mango burfi is a super delicious treat for mango lovers. Myversion of mango burfi is smooth, rich and creamy which melts in your mouth. My hubby is big mango lover so I always try new mango recipes togratify him but today’s recipe which I am sharingis to celeberate my blog’s 1st anniversary. Yes on this very day Rachna’s Kitchen was seeded and it has completed one year on 14th of July 2014.

I would like to thank each reader for constant support, encouraging words and wishes.

Now over to this recipe.

Some other Indian dessert recipes available on blog

1. Full proof kaju katli recipe

2. Peda recipe

3. Mathura ke peda recipe

In this mango burfi recipe I have kept the ingredients simple. This mango burfi requires few ingredientswhichare mango puree, sugar, milk powder and paneer. That’s it. For decoration I have used pistachios and silver, golden leaves. The paneer I have used is homemade but store bought will also work. I have made some peda out of the same mixture and they looked gorgeous. It’s a personal choice that what shape you want to give. Let’s see the recipe now !!

If you are looking for more Indian dessert recipe you may like Coconut Peda Recipe, Pistachio Paan Recipe,Chum Chum Recipeand Rasgulla Recipe

Ingredients

1 cup fresh Mango pulp (Alphonsos variety is recommended)
1.5cups Paneer(crumbled)
1.5 cups Sugar
1 cups non fat milk powder
¼ cup milk or water
A pinch of saffron (optional)
1 tsp butter/ghee to grease the tray
2tsppistachios to garnish
sliver leaf to garnish (optional)

Let prepare mango burfi step by step

Take milk powder in a bowl and add milk/water. Stir it with a whisk to combine and set aside.
Puree the mango pulp in ablender.
Place a non stick pan over the medium flame.

Add the puree to the pan and cook for about five minutes. Now add crumbled paneer.

Combine the paneer with the mango puree and add sugar. Stir again and cook for 2-3 minutes on a medium low flame.

Soaka pinch of saffron to the two tablespoon of hot milk. Stir it to mix. Set aside to get itdissolve. Now add the milk powder mixture to the cooking puree mixture. Stir to combine and add the saffron milk.
Cook the mixture on low flame with continuous stirring until it forms a thick fudge consistency. It took me around 10 minutes to achieve right consistency.
Prepare a tray by greasing ghee or butter on the surface.Now add the mixture to the prepared tray and flatten it. I used spoon to flatten the mixture.Don’t forget to grease the spoon as well so that mixture doesn’t stick to the spoon. Allow it to cool completely till set. Garnish the top with pistachios and silver orgolden leaves.Cut the barfi into desired shape. I have also made peda out of this same mixture.Enjoy!!Mango burfi can be stored in refrigerator for 3-4 days.

Recipe link – Mango burfi

4.67 from 6 votes

Mango Burfi Recipe, How to make mango burfi | Mango peda

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Mango burfi is a super delicious treat for mango lovers. My version of mango burfi is smooth, rich and creamy which melts in your mouth.

Course:Dessert

Cuisine:North Indian

Servings: 10 Pieces

Author: Rachna's Kitchen

Ingredients

1cupfresh Mango pulpAlphonsos variety is recommended
1.5cupsPaneercrumbled
1.5cupsSugar
1cupnon fat milk powder
¼cupmilk or water
A pinch of saffronoptional
1tspbutter/ghee to grease the tray
2tsppistachios to garnish
sliver leaf to garnishoptional

Instructions

Take milk powder in a bowl and add milk/water.
Stir it with a whisk to combine and set aside.
Puree the mango pulp in a blender.
Place a non stick pan over the medium flame.
Add the puree to the pan and cook for about five minutes.
Now add crumbled paneer.
Combine the paneer with the mango puree and add sugar.
Stir again and cook for 2-3 minutes on a medium low flame.
Soak a pinch of saffron to the two tablespoon of hot milk.
Stir it to mix. Set aside to get it dissolve.
Now add the milk powder mixture to the cooking puree mixture.
Stir to combine and add the saffron milk.
Cook the mixture on low flame with continuous stirring until it forms a thick fudge consistency.
It took me around 10 minutes to achieve right consistency.
See Also
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Prepare a tray by greasing ghee or butter on the surface.
Now add the mixture to the prepared tray and flatten it.
I used spoon to flatten the mixture.Don't forget to grease the spoon as well so that mixture doesn't stick to the spoon.
Allow it to cool completely till set. Garnish the top with pistachios and silver or golden leaves . Cut the barfi into desired shape.
I have also made peda out of this same mixture. Enjoy !!

Recipe Notes

If khoya is available you may replace paneer with khoya.

You may also use condensed milk but you have to adjust the sugar level.

Reader Interactions

Comments

Anu-My Ginger Garlic Kitchen says
July 15, 2015 at 1:23 pm

Wow! Mango Burfi looks droolicious Rachna! Lovely!
Reply
- rachnaskitchen says
  July 15, 2015 at 8:06 pm
  
  Thankyou Anu for appreciating it !!
  Reply
Annie @ The Garlic Diaries says
July 15, 2015 at 7:32 pm

This looks so yummy! I love that you add saffron :). I got a sizable jar for Christmas and I love finding ways to use it!
Reply
- rachnaskitchen says
  July 18, 2015 at 11:27 pm
  
  Thanks Annie!! I love colour and aroma of saffron. In most of my desserts I find ways to use it:-)
  Reply
Nava Krishnan says
July 16, 2015 at 2:39 pm

Congrats for hitting the first year milestone and more to come. Loveable peda. I just can’t take my eyes of the gorgeous pictures.
Reply
- rachnaskitchen says
  July 18, 2015 at 11:28 pm
  
  Thanks Nava for warm wishes:-)
  Reply
kushi says
July 16, 2015 at 8:51 pm

oh my!This is awesome. Great way to celebrate.Wish I could grab some:)
Reply
- rachnaskitchen says
  July 18, 2015 at 11:29 pm
  
  Thankyou kushi !!
  Reply
Gauri says
July 17, 2015 at 10:25 am

Congratulations dear Rachna :))) Wish you many more blogversaries to come 🙂 The mango burfi looks absolutely awesome… I wish i could just grab one of it from the screen 🙂
Reply
- rachnaskitchen says
  July 18, 2015 at 11:32 pm
  
  Thanks Gauri, I would have send you all if I could:-)
  Reply
Jeena says
July 17, 2015 at 2:09 pm

Spectacular…Lovely and delicious mango burfi..Appreciate for the great work in making such traditional sweets….
Reply
- rachnaskitchen says
  July 18, 2015 at 11:39 pm
  
  Thanks dear Jeena:-)
  Reply
  See Also
  Rabdi Kheer Recipe | Authentic Rice Milk Dessert
Saanvi says
July 24, 2015 at 5:23 pm

OMG. They look perfect and delicious dear….
Reply
- rachnaskitchen says
  August 1, 2015 at 12:09 am
  
  Thanks dear !!
  Reply
Rekha Sharma says
September 21, 2015 at 1:44 pm

Looks great !!
Reply
swarna r s says
June 2, 2016 at 4:37 am

delicious,thanks for the great recipe
Reply
Ethnico says
June 2, 2016 at 11:22 am

Yummy mango dessert recipe. Best recipe to make at home for summer.
Reply
- rachnaskitchen says
  June 12, 2016 at 3:11 pm
  
  Thankyou !!
  Reply
Meena says
July 17, 2016 at 4:16 pm

Any tips on how to fix it if the mixture refuses to thicken even after half an hour of stirring? I’m not sure what went wrong, but I now have a huge bowl of liquid “barfi” =D Thank you!
Reply
- rachnaskitchen says
  July 18, 2016 at 4:54 pm
  
  Hi Meena ,
  Sad to hear that. For Burfi, it’s better to add more sugar. Another thing u can try, cook mango puree on low flame to take out the moisture. I think it is moisture which is not allowing burfi to set. Now, as you said, you have liquid burfi so I would recommend to add little more milk powder and try to make out peda from it, so that it doesn’t get waste. Hope this helps.
  Reply
Karen says
August 28, 2016 at 12:48 pm

What kind of silver and gold leaf do you use and can you taste it? I want to make this for my Pakistani Doctor I work with. I have homemade canned mangos. Do you think they would work if I drained the juice? Thanks for the recipe I can’t wait to try it
Reply
- rachnaskitchen says
  August 28, 2016 at 9:26 pm
  
  Hi Karen,
  These silver and golden leaf I have used are edible but tasteless. These are generally available in any Indian groceries store, I bought from sainsburys. You can use canned mangoes puree for it but I thinks you have to cook puree for longer to adjust consistency. Try it and I hope it turns delicious for you.
  Reply
Karen says
August 28, 2016 at 9:51 pm

Thank you I’m going to give it a try. I will let you know how it turns out
Reply
namrata says
April 6, 2017 at 9:16 am

cant resist to try it on..thanks rachana
Reply
Shahbaz khan says
May 22, 2017 at 6:23 am

Superb recipe, yummy tasty, deltous, i love your recipes tooo much,
keep serving god bless you
Reply
aisha says
June 13, 2017 at 6:14 am

This looks amazing ! can you tell me- will the final texture be soft or more on the firmer side ?
Reply
- rachnaskitchen says
  June 13, 2017 at 4:47 pm
  
  Hi Aisha,
  The final texture should be little firmer ( like if you smooth the mixture with the back of spoon mixture should not stick to spoon) should not s not very soft. Also I have updated the recipe. Will post video soon.
  Thanks
  Reply
Rumi says
July 7, 2017 at 12:33 am

Nice looking burfi. One Question, Paneer is what is sold in the grocery store by the name “Paneer’ or it is Khoya? and can I use cottage cheese instead?
Reply
- rachnaskitchen says
  July 7, 2017 at 9:01 am
  
  Hi Rumi,
  Paneer is home made cheese and khoya is condensed form of milk. You can’t use cottage cheese (European style) in this recipe because it is sour and much liquid. I will recommend you to use paneer or khoya. Khoya would work in place of paneer.
  Try it and share your experience. All the best.
  Reply
Lakshmi Garimella says
November 17, 2017 at 4:57 pm

I love this barfi. However when i made it , the paneer would not melt in the mango puree, The barfi looks white grainy,though it set perfect. I used store bought frozen paneer, put it in warm water till it soften to crumble.How to know the paneer will melt in the puree or not??. I am disappointed but want to try again. Thank you.
Reply
- rachnaskitchen says
  November 17, 2017 at 10:29 pm
  
  Hi,
  I have used homemade paneer in this recipe. You may use homemade paneer or chena which is used for making rasgulla. Still if you want to use store bought, so first grind it in a grinder then use it. Hope this helps.
  Reply
- rachnaskitchen says
  November 17, 2017 at 10:32 pm
  
  Hi,
  I have used homemade paneer in this recipe. You may use home made paneer or chena which is used for making rasgulla. Still if you want to use store bought, so first grind it in mixer then use it. Hope this helps.
  Reply
arun says
December 6, 2017 at 9:40 pm

love all your sweet recipes
Reply
Anisha says
May 10, 2018 at 11:48 am

It looks really yummy..i wll definitely try this in my home..
Reply
- rachnaskitchen says
  May 11, 2018 at 9:54 pm
  
  Hi Anisha,
  Thank you, do try and share your experience here.
  Reply
Pratibha Rao says
June 2, 2018 at 3:30 pm

Liked the recipe, want to know about using othertypes of mangoes in this burfi?
Reply
sandhya sharma says
July 18, 2018 at 6:07 am

Very Delicious !
Reply
Krishna says
August 22, 2018 at 4:37 pm

Hi Rachna! Can I use canned Mango Pulp like how we find in the indian store? Thank you!!
Reply
- rachnaskitchen says
  August 29, 2018 at 9:29 am
  
  Hello krishna,
  I have not tried it with store bought mango pulp, so not sure how it would turn up. But you can try it once.
  Thanks
  Reply
Neeru sial says
June 9, 2020 at 8:59 am

Very nice I’m going to try it today night, and will surely share my family’s response
Reply

FAQs

Mango Burfi Recipe, How to make mango burfi | Mango peda? ›

Indulge in the creamy richness of Mango Barfi (Burfi), a beloved treat that captures the essence of this vibrant season. Made with mango, ghee, besan, nuts & spices, and Nestlé MILKMAID, this dessert celebrates summer's bounty.

Get More Info Here ›

What is mango barfi made of? ›

What is barfi called in English? ›

Also spelt as burfi, is a traditional Indian dessert that resembles fudge. It belongs to the larger category of Indian sweets known as mithai. Burfi comes from the word 'burf or barf' which means snow/ice in Persian and Urdu.

Get More Info Here ›

What is the silver on top of burfi? ›

Chandi ka warq or silver leaf, this thin silver coating is called by different names. Most often seen on kaju barfis, this coating is traditionally made by hammering a silver sheet, as thin as possible.

View Details ›

Which barfi is famous in India? ›

Kaju Katli or Kaju Barfi has a long history in India, originating in the Deccan region of Southern India. It has now spread throughout the country and became a beloved sweet across the country.

See Details ›

Can you freeze mango? ›

Yes, you can absolutely freeze mangoes.

Get More Info Here ›

Which is the sweetest mango in India? ›

Alphonso mango is also known as Hapus mango. It has a rich sweet taste with complex aromatic notes, which is why it is most popular among mango lovers. There is no surprise that Alphonso's mango is the king of mangoes.

Discover More Details ›

What is the composition of burfi? ›

The chemical composition of burfi T2 contains moisture 16.25, fat 21.30, protein 14.86, ash 2.65, carbohydrate 44.59 and total solids 83.75 per cent. The hardness is directly relationship with moisture content of the burfi sample. The lower content of moisture per cent in burfi sample increases the hardness.

Know More ›

What is the difference between barfi and Katli? ›

Texture: Kaju katli has a fudgy and smooth texture due to the rich silver leaves. It is typically thin, flat, and diamond-shaped. Kaju barfi, on the other hand, has a slightly grainy and crumbly texture due to the addition of milk solids (khoya). It is usually thicker and cut into square or rectangular shapes.

Read The Full Story ›

What is mango bar made of? ›

Mango Bars are cool and refreshing. Made with mango pulp, milk, powdered milk, sugar and heavy cream; this easy-to-make dessert recipe will be relished by kids and adults alike.

View Details ›

What is mango Flavour made of? ›

In the mango flavor formula, benzyl alcohol, β-damascone, furaneol, maltol and ethyl maltol were used to provide sweet note as shown in Table 1. Fruity note is the main note to construct mango flavor. Saturated esters often have a range of fruity odors, and are frequently crucial components of fruit flavors.

Learn More Now ›

Mango Burfi Recipe, How to make mango burfi | Mango peda (2024)

Mango burfi recipe with step by step pictures

Ingredients

Let prepare mango burfi step by step

Recipe link – Mango burfi

Reader Interactions

Comments

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FAQs

Mango Burfi Recipe, How to make mango burfi | Mango peda? ›

What is barfi called in English? ›