Mango Burfi with Almond flour | Mango Barfi

Mango Burfi , a delicious Indian sweet made from the mango pulp and almond flour as main ingredients. It's such an easy  recipe to make in minutes with wonderful texture and taste. 

Last year during summer, i experiment with making the mango burfi using almond flour and it turned out absolutely delicious after a few initial attempts. Ever since i have been making this mango burfi multiple times on various occasions and it never fails to impress anyone.

So if you're looking for some unique yet yummy burfi, then give a try on this delicious mango burfi.

Almond Flour 

In the market, if you're looking for 'grounded almond', you can find almond flour and almond meal. This recipe requires almond flour not the almond meal. Almond flour is basically made from the blanched almonds .So make sure to get the almond flour which has more fine texture compared to almond meal.

Also, in some places, almond meal is made with whole skinned almonds, so the color of the almond meal would be little darker compared to almond flour.

Mango Pulp

For this recipe, you can use the canned mango pulp as well the freshly made mango pulp from the mangoes.

I have used the canned sweetened mango pulp for this recipe. You can use any canned mango pulp for this recipe. So far, i have used verka and deep brand of  kesar mango pulp for this burfi.

If you're using homemade mango pulp. Make sure that the mangoes are well ripen, non-fibrous variety and sweet. To make the mango pulp at home, remove the skin and seed from the mangoes and put it in the blender and blend it well and strain it once before use.

Also remember, i have mentioned the amount of sugar needed for this recipe in the ingredients list is for using the canned sweetened mango pulp. So if you're using unsweetened and/or home made mango pulp, you definitely need more sugar. Give a taste check while cooking and adjust according to your taste. 

Sugar

As i had  mentioned already that this recipe calls for sweetened mango pulp, it doesn't need much additional sugar. Just an extra 1/4 cup of sugar is enough for this recipe. For a very mild sweetness, just 3 tbsp of sugar is enough. 

I have tried with both 3 tbsp of sugar and 1/4 cup of sugar. For me, 1/4 cup of sugar is perfect for this burfi and using 3 tbsp of sugar has very mild sweetness. So use as per your family preference.

Milk Powder

Adding milk powder  to this recipe is a personal preference. You can make this burfi with almond flour only and still it tastes amazing too. Trust me, i have made it that way many times. 

But adding a little bit of milk powder truly elevates the burfi to the next level. It gives that dairy richness to the sweet just like how adding khoya to a burfi makes a difference.

 Other flavorings 

I don't want the other flavorings overpower the mango flavor in this recipe. So i keep it to a minimum when it comes to cardamom powder and saffron. 

Also i used pistachios for garnishing the burfi since the green compliments yellow :-). You can use any other nuts as per your liking or leave as it is too.

Do give this mango burfi a try and let me know how you like it. Now let's see how to make this delicious mango burfi.

Mango Burfi with Almond flour

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 8 
Recipe Category: Sweet | Recipe Cuisine: Indian
Mango Burfi, Mango Burfi with Almond flour, Mango Barfi Mango Burfi , a delicious Indian sweet made from the mango pulp and almond flour as main ingredients.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Mango Pulp - 1 cup

Almond Flour - 1 & 1/2 cup

Milk Powder - 1/2 cup*

Sugar - 1/4 cup

Ghee - 3 tbsp 

Cardamom powder - 1/2 tsp

Pistachio(chopped) - 2 tbsp(optional)

Saffron - a few strands(optional) 

*1/2 cup of milk powder is replaced by 1/2 cup of almond flour.

Procedure

In a large heavy bottomed pan, add the mango pulp and sugar. Mix it together and put it on the medium flame.

Measure the almond flour & milk powder and keep it aside. Once the mango pulp starts to bubble, keep the flame on low and cook the mango pulp for about 3-4 mins and make sure that the sugar is completely melted.

Then add the almond flour and milk powder. Mix it well. Then start adding the ghee little by little.

Once the whole mixture starts to roll with the ladle and the ghee slightly starts to ooze out(don't look for a lot of ghee oozing out, it don't, just looks like a shining grease on the bottom), add the cardamom powder, mix it well and switch off the heat. The last pic in the below collage shows the real color of the barfi in the natural light when it's done.

Immediately pour the mixture into the ghee greased tray/plate, smooth it out on the top and then sprinkle the pistachios on the top along with saffron(if using) and press it gently with the spoon/spatula. Let it cool completely and then cut into desired shape.

Super delicious mango barfi is ready to serve.

Related: How to make Badam Halwa using almond flour

Notes:

• Store the remaining barfi in a air-tight container and keep it in the refrigerator.
• It stays well for up to 7 days in a refrigerator.

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Mango Kulfi, a rich and creamy frozen summer delight made from the mango and thickened milk. Kulfi is a frozen milk dessert from India, nowadays it comes with various flavors and this mango kulfi is one of the famous flavors across India.

I had tasted kulfi(store bought) a few times in the past and really loved the creaminess and flavor. It's such an easy & creamy frozen dessert to make without any ice cream machine. 

In today's recipe, I have used kesar mango pulp available in the can, but you can use the fresh mangoes too, but make sure that they are sweet and have less fiber varieties. Depending on the sweetness of the mango, you can add more or less sugar as per your preference.

Related : Mango Kiwi Popsicle

Though i make popsicles often in summer, i'm not a big fan of any frozen dessert or never once crave for them. Yep that's true, now i can imagine your facial expression while reading this line, it's hard to say it in the public, every time when i say "i don't like ice cream/popsicle", people has that confused look on their face, i can totally understand because i myself never seen any person who don't like ice cream/popsicle outside of my family. 

As a kid, me and my brother were very prone to cold and got sick often, just like any doctors, our doctor also suggested avoiding frozen dessert and our parents took it very religiously and kept us out of frozen desserts completely. After I grew up, I found that all the frozen treats are too cold for my throat and it hurts really , so I stopped having ice creams altogether . That's my story and ice creams!!

Nowadays I make all these frozen treats for ST only, he is a big frozen dessert lover, like all kinds of ice creams and popsicles. I post here only after he approves and gives a big thumbs up !! and for this kulfi he gave a big thumbs up. Once it melted, I too had a few spoons, it's indeed delicious!!! So, now let's check out the recipe.

Related : Rose Milk 

Mango Kulfi with Mango Pulp | Kulfi Recipe

Preparation Time : 6 hr | Cooking Time : 15 mins | Serves : 3 
Recipe Category: Desserts | Recipe Cuisine: Indian
Mango Kulfi, Mango Popsicle, Mango Kulfi with Mango Pulp Mango Kulfi, a rich and creamy frozen summer delight made from the mango and thickened milk.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Milk - 1 cup
Mango Pulp - 1/2 cup
Sugar - 2 tbsp
Cardamom -1 
Pistachios - 1 tsp (optional)

Procedure

Heat the milk in a sauce pan, let it comes to boil.

Add sugar and keep the flame in low and let it simmer for 5 - 7 mins. By that time, the milk should be reduced to about the half.Switch off the flame.

Let it cool completely, then crush the cardamom seed and add into it. Next add the mango pulp into it and mix it well.

Pour the milk-mango mixture into the kulfi mold/any glass and cover it with foil paper.

Keep it in the freezer for 4-6 hrs/overnight. Next day, remove it from the freezer and peel the foil paper.

Keep it under running water for few secs and flip it on the any serving plate/bowl.

Yummy Mango Kulfi is ready.

Related : More Summer Treats

Related: How to make Mango Falooda

Notes:

• Adjust the sugar depends on the sweetness of the mango pulp.
• Kulfi tends to melt very easily, so serve it immediately.
• Cardamom here is optional, but i highly recommend.
• Use full fat milk for richness and creaminess.
• If you have popsicle stick, you can use them too,it will be more easy to unmold them.
  
   

  

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