Mango Burfi

 

Mango Burfi / Mango Coconut Burfi Recipe:-  The mango season is going on. Mangoes are very much liked by everyone in the summer season and if everyone's is found  Mango sweets, then it will be something else, then today we will make Mango Barfi. Mango sweets give a very good test. Coconut and mango pulp's sweet you and your family will love its taste. This recipe is very simple and easy and you can make it in just some minutes at your home. And the best part of all is that there is no need of even a lot of Ingredients to make it. You can make Mango Barfi with Mawa, Milk Powder or Condensed Milk and gram flour. You can store in the fridge the remaining barfi in an air-tight container.

So without wasting any time let’s start this recipe.

Ingredients for Mango Coconut Burfi

Mango Pulp – 2 to 3 Cup

Sugar – 1/2 Cup

Warm Milk – 1/4 cup

Milk Powder – 1 cup

Desiccated  grated Coconut – 3/4 cup

Cardamom powder – 1/2 tsp

Chopped dry fruits

Recipe of Mango Coconut Burfi

Step 1:- Firstly, Peel 2 large-sized mangoes, take out the pulp, grind them and prepare the pulp of 2 cups of mangoes.

Step 2:- Now place a pan on flame 2,3 cup of mango pulp.

Step 3:- Now add 1/2 cup sugar, mix well and cook on low flame for 2 minutes.

Step 4:- Now mix well 1/2 cup of warm milk and 1 cup of milk powder in a small mixing bowl.

Step 5:- Now add prepared milk powder in mango pulp and mix well.

Step 6:- Now add 3/4 tbsp coconut dry coconut and mix well.

Step 7:- Add cardamom powder and mix very well with all ingredients.

Step 8:- Now cook it till it starts separating from the pan.

Step 9:- When it starts separating from the pan, then turn off the flame and keep it to cool down.

Step 10:- Take a tray or large size plate and grease it with oil.

Step 11:- If you have a silver foil the add a silver foil on the tray and grease it well. Otherwise, you can also make without silver foil.  

Step 12:- Now transfer in the oil grease tray or plate, the cooked mango pulp a mixture, and spread well.

Step 13:- Now add chopped dry fruits on top.

Step 14:- You keep it in the fridge or room temperature and let it set.

Step 15:- Once it is set, then you cut it by giving it the shape of the desires.

Now your Mango Coconut Barfi is completely ready and you can enjoy eating. Keep the remaining barfi in an air-tight container and keep it in the fridge. So that you can enjoy it for few more days.

You can make Mango Barfi with Mawa, Milk Powder, or Condensed Milk

With Mawa - For cooked with Mawa, After roasting 1 cup Mawa, add mango pulp and sugar and cook the barfi till the consistency becomes firm, add dry fruits and mix. When you cooked with Mawa then ghee is not required for making it.

With Milk Powder - For cooked with Milk Powder,  Switch off the flame when mango and sugar become thick, add 1 cup milk powder while stirring with a spoon, mix until well mixed and cook the barfi on the gas till it becomes firm. Ghee is not required for making it. 

With Condensed Milk - For cooked with Condensed Milk, Thicken the mango pulp, add 1 cup of condensed milk, and cook till the barfi becomes firm. You will not need to add sugar and ghee to make barfi by adding condensed milk.

With Gram flour- For cooked with gram flor, After the mango pulp thickens, add the roasted gram flour, mango, and sugar to the thick pulp and cook, stirring with a spoon, when the mixture becomes thick, and add dry fruits. Use ghee to roast the gram flour.

You may like any other dessert:-

Kaju Katli, Mango Ice Cream, Peda, Kulfi

Modak Recipe

Welcome to my kitchen, Today we will make Modak. Since the  Ganesh Chaturthi is close by. and Modak is Bhagwan Ganesha’s favorite sweet and made in many Hindu homes during the first day of the Ganesh Chaturthi Festival. Modak is Maharashtrian dish dumpling made of rice flour dough and sweet coconut and jaggery. Ganapathi festival is always incomplete without the traditional sweet dish Modak recipe. Modak can be made in 2 ways. First with mould and second by shaping hands. it is very easy to make. if you never make this. so definitely try in this Ganesh Chaturthi. so let's start to make.

Ingredients for the dough of Modak Covering

• 150-200 grams of rice flour
• Water as required
• ¼ teaspoon ghee or oil
• Salt as per taste

Ingredients for sweet stuffing Of Modak

• Fresh grated coconut -100 grams
• powdered or grated jaggery-  200 grams 
• 6 to 7 green cardamoms, make a powdered
• ¼ teaspoon
• grated nutmeg or ground nutmeg powder (it is optional)
• ½ teaspoon poppy seeds – it is optional
• ½ teaspoon ghee or oil

Making Sweet Stuffing

Step 1:- Firstly heat ghee in a pan on low flame. Add poppy seeds.  Fry till the poppy seeds start crackling.

Step 2:- Then add grated fresh coconut, jaggery, cardamom powder, and grated nutmeg. Mix well and cook this coconut-jaggery mixture on a low flame.

Step 3:-  When the jaggery becomes melt. then cook this mixture for 9 to 10 minutes till the moisture from the jaggery begins to dry.

Step 4:- When the mixture turns thick, switch off the flame. Do not overcook, otherwise, the jaggery will harden. turn off the gas stove and cool this mixture completely. On cooling, the mixture will thicken more.

Making Dough

Step 1:- Bring one cup of water to a rolling boil with ghee and salt.

Step 2:- Reduce the flame and add the rice flour and give a good mix. stir continuously and mix the flour with the water.

Step 3:- When the rice flour comes to mix well with water. turn off the stove and cover the pot. Remove the pan from the stove and rest until the temperature comes down.

Step 4:- Now transfer all the flour to a large plate or thali or bowl. Gather the flour together and start kneading it.

Step 5:- Knead the dough very well. If your dough becomes dense or hard or dry, then add a few tablespoons of hot water and keep kneading.

Step 6:- Divided the dough and make the equal small size balls without any cracks.

Step 7:- Keep the balls covered with a kitchen towel. The balls should be smooth in appearance and should not have any cracks.

Making Modak

Step 1:-. Take a ball and flatten it with your fingers to a round disc or make a bowl shape. and place the sweet mixture stuffing in the center. You can apply ghee or oil to your palms while making Modak.

Step 2:- Bring together all the edges and join them on the top. Remove the extra portion of the dough from the top.

Step 3:- Shape and taper the top of the Modak with your fingers.

Step 4:- If you are using the mould. then grease the Modak mould with a bit of ghee or oil. close the mould and keep a dough ball inside the mould and press it so that space is made. Place the sweet stuffing.

Step 5:- Cover the floor with a small piece of flour. Seal the Modak, press and smooth it.

Step 6:- Now open the Modak mould. Remove the Modak gently from the mould. make all Modak in this way. and keep all Modak covered with a napkin so that the rice dough does not dry out.

Steaming  Modak

Step 1:- For the steaming firstly grease a steamer pan with oil or ghee. and Place the prepare Modak leaving a little space between each of them.

Step 2:- Take 2 to 3 cups water in a pot. place a trivet in a steamer or pot. Heat the water on high flame until begins to boil. 

Step 3:- When the water becomes hot or boiling then place the Modak pot.

Step 4:- Cover the pan and steam Modak for 10 to 15 minutes on a medium-low flame.

Pour few drops of ghee over the Modaks and offer them of Lord Ganesha.

Kaju Katli

Welcome to my kitchen, Today we will make Kaju Katli.  It’s one of the most popular Indian sweets. which is favorite sweet to all. The Rakshabandhan festival is close by. so make in this Raksha Bandhan, a very delicious sweet. it is very easy to make. Kaju Katli is made cashew powder and sugar syrup. For health diet conscious people, Kaju Katli can also be prepared by crystalized sugar. it’s one of the easiest sweet recipes to make at home. We require only a few ingredients to make it. make perfectly healthy sweets at home and enjoy eating without worrying about coronavirus.

Ingredients for Kaju Katli

• 150 grams Kaju (cashew)
• 100 grams sugar or you can add as required
• 1/4 cup water
• 1 tablespoon ghee
• ½ teaspoon cardamom powder
• 1 teaspoon chopped rose petals or rose water or 8-9 strands of saffron ( it is optional)
• edible silver leaves, for garnishing. (it is optional)

Recipe of Kaju Katli

Step 1:- Place cashews in a coffee grinder or spice grinder. and grinde cashew.

Step 2:- don't over grind it,  else cashews will release oil. The cashews should be in powdered form and not become pasty or oily.

Step 3:- Heat sugar and water in a thick bottomed pan on medium heat. You can also add rose water and cardamom powder at this point. if you don't want to add then skip it.

Step 4:- Let the sugar melt and then once the sugar melts, let the mixture boil for 1 minute. When all the sugar dissolved in the water, add the cashew powder.  Stir to combine.

Step 5:- Keep on stirring the cashew mixture on a low flame.

Step 6:- Now add a teaspoon of ghee and mix well. Keep stirring the mixture on low heat. Ghee will make the mixture smooth and also adds some shine to the Katli.

Step 7:- Stir continuously, around 10 minutes on low heat. When the dough will leave the sides of the pan. Then remove the pan from heat.

Step 8:- On this stage check the dough. by taking a small piece from a mixture, let it cool down a little and then roll it between your thumb and index finger. You should be able to make a non-sticky ball out of it.

Step 9:- When you able to make a non-sticky ball. It means your dough is done. If not, you need to cook it further.

Step 10:- Once the dough is ready, Flatten the dough and place it on a butter paper or on a greased plate/thali or tray.

Step 11:- Wait for 4 to 5 minutes for the dough to cool down a bit. And then knead the dough with your hands to make it smooth.  

Step 12:- If the dough feels very dry at the time of kneading, you can sprinkle some water or milk to make it smooth.

Step 13:- Place another butter paper on top and then using a rolling pin, roll gently the dough from all sides to 1/4 to 1/2 inch thick.

Step 14:- If you are using chandi vark then apply it. And Cut the dough into Barfi  shape by first cutting the dough vertically and then horizontally.

Step 15:- Transfer the Kaju Katli on a plate and enjoy it! You can store the Kaju Katli in the refrigerator for up to a week.

You may like:

Peda

Motichoor Laddu

Gulab Jamun

Mango Ice cream

Welcome to my kitchen, mango ice cream is a popular and creamy ice cream variant recipe prepared with the mango flavor or mango pulp. Summer means mangoes and mangoes means a lot of tasty dishes. Summer has arrived and mangoes are also available in the market. So why don't we make mango ice cream at home today? taste of mango is loved by people of all age groups! So, make this summer a very delicious Mango Icecream with a blend of mangoes, cream, and sugar. enjoy eating with your friend and family.  it is too easy to make. and the good thing is, it's made from very few ingredients, which can easily available at home.

Ingredients for Mango Icecream

• Cream 25% to 35% low fat 500 ml to 550 ml. (if you are measuring with a cup, so 2 to 3 cup) 
• 2 large size mangoes or 1 cup mango puree 
• ½ teaspoon vanilla extract (it is optional, you can skip it) 
• ⅓ to ½ cup sugar or powdered jaggery or honey, which you have, add as required

Mango Icecream Recipe

Step 1:- First peel and cut the mangoes and blender they input a mixer jar. and make a smooth paste.

Step 2:- Now mix sugar or powdered Jiggery and vanilla extract with mango mixture in the blender.

Step 3:- Mix well the mango mixture till the sugar dissolves.

Step 4:- Now , take cream in a large size bowl. and whisk the cream 2-3 minutes. You can use an electric beater or hand blender.

Step 5:- Whip the cream using a hand mixer, till you get soft peaks form.

Step:-6 Now aad mango pulp in the whisked cream. and mix gently.

Step 7:-  Mix evenly to the all mixture. cream and mango pulp should be mixed evenly.

Step 8:- Place the mixture in the fridge for 1 to 1/2 hours till it is half set.

Step 9:- Remove the mixture from the fridge after 1 to half an hour and whisk well until smooth. Then pour into the same container and freeze until set. The lid should always be tightly shut, as this avoids crystals from forming. 

Step 10:- Once the ice cream is set, Serve Mango Ice Cream with Honey, Chocolate Sauce or Tutti Frutti.

You May like:-

Kulfi Ice cream 

Fruit Custard

Kulfi Recipe

Welcome to my kitchen, Today we will see how to make delicious & creamy Kulfi at home. Kulfi is one of the most loved summer desserts. which is loved by people of all age groups! A super delicious creamy kulfi that is flavored with saffron and cardamom, that is sure going to impress your family and friends. it is very easy to make at home. Although the scenario is different this year, the deadly epidemic has ruined all our summer plans. summer has come, but you can not go outside for enjoying kulfi or ice cream. so don't worry try this easy kulfi recipe at home and enjoy eating.

Ingredients for Kulfi

• Full fat milk 1.5 Lts. 
• Powdered Sugar according to taste. 
• Cardamom 4, powdered 
• Pistachios 8 to 10, roughly chopped (you can add any dry fruits, which you have.) 
• Saffron few strands soaked  it in a tbsp of warm milk for 5 to10 min.

Kulfi Recipe

Step 1:- Heat the milk in a wide-bottomed pan on simmer medium flame. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.

Step 2:- After 20 to 30 min. When milk has boiled Add powdered sugar, cardamom powder, and roughly chopped nuts and Saffron. Mix well and keep simmering on medium flame. (you can taste the milk sweetness if you want to add more sugar then add sugar in this stage.)

Step 3:- Keep stirring the milk continuously, till further reduces to almost one-third of its original quantity. Milk should be very thick.

Step 4:- When the milk becomes thick like Rabri. then turn off flame and allow to cool the milk.

Step 5:- When the milk has cool. place the mixture in the fridge for 2 hours. (Keeping milk in the fridge or ice reduces the formation of crystals of ice.

Step 6:- You can keep also the empty kulfi molds in the freezer to chill.

Step 7:- Remove the mixture from the fridge after 1 to half an hour and whisk well and keep again the mixture in the freezer. (repeat the same process after 1 to half hours.)

Step 8:-  Now pour the milk mixture into the cooled kulfi molds and close the lids. (if you have not kulfi molds then you can use a medium size container box, stainless steel glasses or small size katoris.) keep care,  Kulfi expands on freezing, so do not fill the kulfi molds full.

Step 9:- Place the kulfi molds in the deep freezer and allows to set overnight or at least 8 hours.

Step 10:-  Once the kulfi will be sets, place the kulfi mold or container box in lukewarm water for a few secs to help it unmould easily.

Step 11:- In the last, Insert ice cream stick in the kulfi and serve. You can garnish with more nuts. (If you have set your kulfi in a container box, then take it out on a plate. and cut it small size.)

Before serve you can garnish with more nuts.

Peda Recipe

Welcome to my kitchen, Today we will make Peda. Peda is one of the traditional Indian sweet made across India and is made for the festival and special occasions. This Peda recipe made with khoya or Mawa is one of the popular Indian sweets. You will get Peda in any mithai shop in India. These Pedas taste so delicious and are just like the Pedas you get in miThai shops. Peda is an easy-to-make dessert recipe which is prepared with easily available ingredients. It is one of the most popular sweet and making it at home is much better than buying from any sweet shop. Your kids would love to have this too. Try this delicious Peda recipe and enjoy eating with your family, on this lockdown.    

Ingredients for Peda

• 200 to 250 grams grated khoya.
• 125 to 150 grams sugar, add as required.
• ½ teaspoon cardamom powder
• 2 to 3 tablespoons milk
• 3 to 4 pistachios or almonds, thinly sliced

Peda Recipe

Step 1:- First grate or crumble 200 to 205 grams of khoya.

Step 2:- Now take the grated khoya in a heavy Kadai or pan. Add 125 grams of sugar, and ½ teaspoon cardamom powder in  grated khoya .

Step 3:- Now Keep the pan on a gas stovetop on a low flame. Then mix well to sugar and khoya. and add 2 to 3 tablespoons of milk. and again mix well

Step 4:- When the mixture will get a liquid consistency. so simmer the pada mixture while stirring continuously. You have to stir non-stop. If the mixture is not stirred non-stop, the mixture will turn brown from the bottom.

Step 5:- When the mixture will start bubbling. then continue to stir this mixture and cook till the mixture thickens.

Step 6:- When the mixture starts separating from the embroidery, immediately take out the entire Peda mixture in a steel plate or a tray.

Step 7:- When you take out  the mixture it will still be in a molten state but after some time it will be thickened.

Step 8:- If the mixture too hot, then wait for a minute for became lukewarm.

Step 9:- Now take small portions from the lukewarm Peda mixture and roll them in small to medium balls. Place some chopped pistachios or almonds on top of each Peda ball.

Step 10:- With a Peda maker, press each ball to give a distinct design on top of it.

Step 11:- If you do not have a Peda maker, then you can use a fork spoon for design. Press a few almonds or pistachios on top.

Step 12:- If your Peda do not take shape, it means they are slightly undercooked.

Step 13:- Then gather all the mixture together and heat again in the pan for 2 to 3 minutes or cook till the mixture leaves sides of the pan. After that, you make the pada again

Your Peda is ready to serve.  you can store it in an airtight container for a week.

You may like:

Motichoo Laddu

Besan Laddu 

Dry Fruits Laddu