MANGO KAJU BURFI

MANGO KAJU BURFI

BY DISHA LAHORI

Mango katli can be made as a sweet treat for you and your family when mangoes are in season.

A very unique and delicious combination of mango with cashew mixed together with sugar ,milk powder , which turns out to be a beautiful and heavenly sweet . Tastes just amazing prefect for the upcoming  any festival seasons or any other special occasions.

INGREDIENTS

• ½ litre Milk
• ½ cup Cashew nuts
• 1/2 cup Mango pulp
• ¼ cup sugar
• ¼ cup Milk powder
• 1/2 tsp cardamom powder OR few drops of mango essence
• A pinch of baking powder / soda
• Chopped Pistachio / silver varak

PREPARATION

1. Take good quality mango without fibre .Peel it and chop it. Make fine smooth paste.[ don’t add water ]. If fibre is there then strain it . We need 1/2 cup pulp.
2. Make a fine powder of cashew . Don’t grind in one go . [ else oil will ooze out ]

METHOD

 Take milk in a broad thick bottom pan .

Keep stiring , avoid cream layer to form .

Stir and cook on medium to high flame till milk reduces to half.

Add sugar mix well , stir and cook for 1 min.

Add milk powder . Keep stirring while adding milk powder . So that lumps are not formed.

Keep stirring .

Now add baking powder and give a nice mix.

Note –  Adding baking soda / powder will make the mixture more creamy and smooth.

Stir , cook and bring to a consistency of condensed milk .

Lower the flame and  add mango pulp little by little. While adding keep mixing also .

Mix well.

 Now add add the cashew powder and mix .

Mix and cook on medium to high flame till the mixture thickens.

Stir and cook till the mixture starts leaving the pan .

The mixture will form a lump .

Off the flame , but keep stirring so that the bottom doesn’t burn in the hot pan .

Once it cools a bit , transfer to a polythene sheet / butter paper.

Spread it evenly into sheet , adjust thickness as per your choice , I kept it like kaju katli .

Garnish with chopped pista or silver varak .

Let it cool completely and slice it into desired shape and size.

It will be sticky when it is hot . Let it dry completely .

NOTE

1. The taste and colour purely depends on the mango variety. I have used alphonso.
2. Give enough time to cool down before tasting .
3. You can also add ½ tsp cardamom powder .
4. Sugar quantity depends on the sweetness of the mango .

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