June 16, 2013

Mango burfi using pedha recipe - How to make mango burfi

mango barfi in a serving plate
Mango burfi using pedha recipe - Mango burfi  is my favorite sweet dish. There are so many varieties of burfis available in the sweet shop. But home made is always best as we combine the ingredients as per our choice to suit the taste. Usually I make burfis using khawa or mawa. But I made this burfi using pedha for a special reason. Our family friend Milind and Bhavana's daughter Shreya scored  95% in 10th std. CBSE  Board. Congratulations Shreya!!  They came to visit us with a boxful of chitale bandhu's famous rajkot pedha. Thank you Milind and Bhavana for so much love and affection. We ate few pedhas and I used some of them to make this lovely soft and delicious mango burfi. You can add up some soaked cashew nut paste to the mango pulp to make it rich and creamy.

Preparation time - 10 minutes
Cooking time - 30 minutes
Yield - 7 - 8 mango burfis

Ingredients

  • 8 pedha, crumbled  (or 1 cup khava )
  • 1 cup mango pulp (preferably alphonso)
  • 6 cardamoms, powdered
  • 1 tbsp sugar or as required
  • 2 tsp ghee or as required
  • 1 tbsp sliced  almonds and pistachios

Method
  1. Crumble the rajkot pedha or any other pedha and set aside
  2. Heat the ghee in a pan on a low flame. Add crumbled pedha in it. Stir for about 5 minutes or till the pedha mixture becomes slightly sticky. Then add  the mango pulp and sugar. 
  3. Cook stirring continuously till the mango pulp turns sticky and thick.
  4. To test the mixture, take a small portion of the mango mixture and roll it like a laddoo. If it can be rolled, the mixture is ready.  Remove from the fire. Add cardamoms. Mix well.
  5. Grease a plate and spread the mixture on it. Spread the sliced almonds and pistachios all over the mixture and press gently.Allow it to cool.  
  6. When the mixture cools, cut the burfi into squares. Keep it in the refrigerator for half an hour. Allow it to dry. Remove and serve the mango barfi.

Mango burfi using pedha - step by step pictures

1.  Take the rajkot pedha or any other pedha and crumble it. Set aside
crumble the pedha

2.  Heat the ghee in a pan on a low flame. Add crumbled pedha in it. Stir for about 5 minutes or till the pedha mixture becomes slightly sticky.
heat ghee and put the crumbled pedha

3.  Then add  the mango pulp and sugar. 
add the mango pulp

4.  Stir to combine the mango pulp and crumbled pedha.
stir the mango pulp and pedha to make barfi

5.  Cook it on low flame stirring continuously  till the mango pulp turns sticky and thick. 

6.  Test the mixture, take a small portion of the mango mixture and roll it like a laddoo. 

7.  If it can be rolled, the mixture is ready. Turn off the flame.  Add cardamom powder and mix well.
stri till mixture thickens

8.  Grease a plate and spread the mixture on it. Spread the sliced almonds and pistachios all over the mixture and press gently. Allow it to cool. 
pour the mixture in a greased plate, garnish with almonds and pistachios

9.  When the mixture cools, cut the burfi into squares. Keep it in the refrigerator for half an hour. Remove and serve the mango barfi.
serve the mango barfi in a plate

12 comments:

  1. Vidya, pass me a slice.

    ReplyDelete
  2. interesting recipe with peda, love it :-)

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  3. Wow looks mouthwatering and very easy to make...
    Thanks for sharing

    ReplyDelete
  4. Wow what a yummy recipe

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  5. yummy mouthwatering mango burfi.

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  6. wow, very interesting and innovative recipe. Love the color.

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  7. That sounds really yum Vidya :) I will try it them out sometime.

    ReplyDelete
  8. am a sweet lover and wonderful choices for sure

    ReplyDelete
  9. wow! mouthwatering burfi. Love it.

    ReplyDelete
  10. super yummy burfi, timely recipe!!!

    ReplyDelete

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