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.
Mango Burfi Using Pedha Recipe
Prep time : 10 mins
Cook time : 30 mins
Total time : 40 mins
Recipe type : Sweet-Barfi
Cuisine : Indian
Yield : 8 Mango Barfis
Author : Vidya Chandrahas
IngredientsCook time : 30 mins
Total time : 40 mins
Recipe type : Sweet-Barfi
Cuisine : Indian
Yield : 8 Mango Barfis
Author : Vidya Chandrahas
- 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
- Crumble the rajkot pedha or any other pedha and set aside
- 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.
- Cook stirring continuously till the mango pulp turns sticky and thick.
- 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.
- 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.
- 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
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.
3. Then add the mango pulp and sugar.
4. Stir to combine the mango pulp and crumbled pedha.
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.
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. 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.
Vidya, pass me a slice.
ReplyDeleteThank you Sabeena.
ReplyDeleteinteresting recipe with peda, love it :-)
ReplyDeleteWow looks mouthwatering and very easy to make...
ReplyDeleteThanks for sharing
Wow what a yummy recipe
ReplyDeleteyummy mouthwatering mango burfi.
ReplyDeletewow, very interesting and innovative recipe. Love the color.
ReplyDeleteThat sounds really yum Vidya :) I will try it them out sometime.
ReplyDeleteam a sweet lover and wonderful choices for sure
ReplyDeleteThis looks so yum!
ReplyDeletewow! mouthwatering burfi. Love it.
ReplyDeletesuper yummy burfi, timely recipe!!!
ReplyDelete