mango burfi

10 mins active 25 mins in total makes 1 serving


Mango, is the king of fruit in India with over 30 varieties. Holi also marks the arrival of early crops of Alphonso mango. This sweet dish will definitely bring a burst of colour to your table.


  • 1 cup fresh mango pulp preferably alphonso
  • 1 1⁄2 cups paneer crumbled
  • 1 1⁄2 cupssSugar
  • 1 cup milk powder
  • 1⁄4 cup milk or water 1 tsp butter to grease the tray
  • A pinch of saffron (optional)
  • Silver leaf to garnish (optional)


  • Ceramic or glass Bowl Whisk
  • Blender
  • Non-stick pan Shallow sheet tray


  1. Take milk powder in a bowl and add milk or water.
  2. Stir it with a whisk to combine and set aside.
  3. Puree the mango pulp in a blender, sieve and set aside.
  4. Now place a non-stick pan over the medium flame. Add crumbled paneer to the pan.
  5. Combine the mango puree and sugar with paneer.
  6. Cook for 2-3 minutes on a low flame, keep stirring so the mixture does not stick to the bottom.
  7. Soak the saffron in two tablespoons of hot milk. Leave for a minute to dissolve.

  8. Add the milk powder mixture to the paneer and mango mixture. Stir to combine and add the saffron milk.

  9. Cook the mixture on low flame with continuous stirring until it forms a thick fudge like consistency - roughly 10 minutes to achieve right consistency.

  10. Turn off the heat and set this mixture aside while you prepare a tray by greasing it lightly with butter.
    Tip: Don’t forget to grease the spatula as well so that mixture doesn’t stick to the spoon

  11.  Add the mixture to the prepared tray and flatten it with spatula.
  12. Allow it to cool completely till set. Decorate with silver or golden leaves before cutting into desired shape.

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