Monday, July 9, 2012

MANGO FUDGE | MANGO BURFI

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A few months back, while I was buying some savories and sweets to carry them to my brother's place, I tasted mango fudge for the first time in a Farsaan shop here in Mumbai and instantly fell in love with it.If you have ever visited Lonavala, you would have definitely tasted Chocolate fudge and also lots of other variations like Walnut fudge,Mango fudge etc.The fudge I tasted was similar to the one in Lonavala.
I have been thinking of making this at home for a while and when I saw this recipe on MyJhola, (check out the awesome video preparation in her blog) I liked it as the preparation was simple and does not include any ghee. In this mango season I tried making it and the fudge came out nice and tasty. The texture of the fudge that I made was somewhere between that of a burfi and a fudge and it managed to fulfill my craving for a fudge. My concept of fudge is something that is more like a smooth texture, gooey,formless and something that melts in the mouth. Intend to prepare a smoother version of this sometime soon- watch out this space.
MANGO FUDGE Recipe:
(makes 12 medium squares)
Recipe Source: My Jhola

Ingredients:
3 cups fresh Mango pulp(Alphonsos or Kesar variety)
4 cups grated Paneer(Cottage cheese)
3 cups Sugar
2 cups Milk powder
1 tsp Ghee,to grease the tray

to garnish:
few Saffron strands
2 tbsp Pistachios,slivered
Method:
  • In a thick kadai/pan add grated paneer,sugar and mango puree and mix well.Cook over low-medium flame until the mixture comes together and become thicker.
  • At this stage add milk powder and give a quick stir to avoid formation of lumps.Cook for 5 mins by stirring it continuously until it forms a thick fudge consistency.If you want fudge stop at this moment,if you like to cut it into burfi stir for another 5 mins.
  • Spread on a greased plate till you get a 3/4 - 1" thickness,so use the size of plate accordingly.
  • Sprinkle slivered pistachios and saffron strands over the spread mixture and press it slightly.
  • Set aside for 1 hr.If you want to cut into pieces allow it set for 2-3 hrs.You can even refrigerate for 1-2 hrs if you don't have much time.
You can cut it into squares or serve it as fudge.It can be stored for 2-3 days if refrigerated.
Notes:
  1. Use sweet and ripened Alphonsos(or kesar) variety for this recipe.
  2. Always grate the paneer for this recipe,do not crumble it.If any paneer pieces are left they would turn hard after it is cooked for long time,hence grate it or mash it completely.
  3. Use fresh paneer ,do not use frozen or packaged variety for this.
  4. You can even decorate with edible silver leaf.As I did not have it at that moment I could not use.
  5. If you don't get hold of fresh mango pulp,use canned one.
  6. Use unsweetened khoya( 2-3 cups) instead of paneer for a richer version.In that case you can avoid milk powder or add less quantity of milk powder(1/4 cup).

39 comments:

sowmya's creative saga said...

looks delicious and I am going to make this...

Kaveri Venkatesh said...

Looks so yum!

Sumi said...

wow, jut mesimerized by the colour and pictures.Fabulous recipe

Devi Mey said...

Oohhh.. yummiee looks very very tempting!!..

Maayeka said...

looks so tempting and delicious..loved the clicks..

runnergirlinthekitchen.blogspot.com said...

Sooo yummmm and delicious love the colours and the clicks

Uma said...

mmm. what a lovely dish! looks so tempting.

Supriya's Rasoi said...

Wow yummy barfi!just miss the the lonavala chikki.

Padhu said...

Looks so irresistible!

Sharmilee! :) said...

Delicious burfi

Tina said...

Sooooo colourful and lovely.

chitraj.hegde said...

wow..the pudding looks perfect.....lovely color and mouth watering....nice presentation and clicks...loved it..must try this out..

Vijayalakshmi Dharmaraj said...

looks so adorable....
VIRUNTHU UNNA VAANGA

Valarmathi Sanjeev said...

lovely color...nice rcipe...looks so yummy and mouthwatering..

Spice up the Curry said...

wow.. looks fantastic.. nice barfi recipe

Lakshmi Canteen @ Koppa said...

feeling like grabbing all of it..looks perfect and delicious!!

Swathi Iyer said...

Mango burfi looks delicious and colorful.

Suja Manoj said...

Wow looks divine,yummy and so tempting.

dassana said...

i have had mango barfi in mumbai .... miss those days... delicious and an easy recipe.

Kavitha said...

love the color and its looking yummy....very tempting :)

Priya said...

Irresistible burfi, looks simply divine.

Rupa said...

Prathibha,

Looks so tantalizing, I want to reach for it now.

Srimathi said...

Looks delicious and mouth watering.

Nagashree said...

Great looking mango burfi, nice change from the regular ones.

hemalata said...

Looks so yummy n delicious.

deep krishna said...

Excellent recipe,Dear.

Reshmi Mahesh said...

Tempting and delicious looking fudge...

cookingvarieties said...

hi prathy, first time i see such a beautiful mango dessert. looks so delicious -the color and nuts..
must try this out. have a nice day

Sangeeta Madhav said...

Awwwwww!!! So beautiful!!!

Premalatha Aravindhan said...

wow love the new luk of ur blog prathy,very nice...delicious recipe,bookmarked:)

Sangeetha Nambi said...

OMG ! why this tempting me much... :P

http://recipe-excavator.blogspot.com

Archana said...

The colour has me giddy in anticipation of the next mango season.

Anonymous said...

can i replace panner with tofu????

prathibha Garre said...

@anon...i m not sure of the taste if replaced by tofu..but if you want to use,use silken tofu which is ideal for desserts..

Arthy Suman said...

wow i jz love this burfi...looks so delicious

Rajani said...

Sounds very delicious. And all pointer given to get the recipe right - you are a thorough cook and teacher!

Anonymous said...

Is there any substitute for milk powder?

prathibha Garre said...

@anon..I have not tries substituting it..but I am sure condensed milk or khoya works well in place of milk powder..in that case you need to adjust the sweentess in the recipe

semiya upma said...

Nice information. I was searching for the same. It helped me alot and saved my time. Thanks alot. upma recipe

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