Burfi (or barfi) is a rich, dense, fudge-like, milk-based sweet treat typically made with mawa (or khoya). A few barfi are made with sugar syrup (not milk-based), e.g., besan barfi. Nowadays, some use shortcuts and condensed milk to make burfi, e.g., coconut burfi. This mango barfi is a variation of traditional barfi, which uses canned mango pulp, ghee, and milk-mawa powder. It is flavored with cardamom powder and garnished with rose petals.
Ingredient Notes
Step By Step With Tips
Prep: Grease 9×5 inch pan with ghee and keep it ready. I am using loaf pan here.
- Cook Mango pulp with ghee and sugar.
Melt the ghee in a non-stick pan. Add mango pulp and sugar. Mix and cook until the mixture thickens slightly.
- Mix in Milk-Mawa Powder.
Add milk-mawa powder in two parts. Also, add freshly ground cardamom seeds. Mix until well combined and turn off the stove immediately. The mixture should be thick and leaves the sides of the pan.
- Let It Set.
Pour the mixture into a greased 9×13-inch loaf pan. Spread it evenly and smooth out the surface. Garnish with rose petals, and press it lightly with a spatula so it sticks to the barfi. Let it set for a few hours. If you’re in a rush then pop it in the refrigerator for an hour.
- Cut & Serve.
Cut the set burfi into square pieces using a sharp knife. Remove the pieces and serve.
Troubleshoot
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