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Mango Burfi, Khoya/Mawa Recipe Video
|For the mawa/khoya|
|Milk||1⁄4 Cup (4 tbs)|
|Instant milk powder||2 Cup (32 tbs)|
|For the mango burfi|
|Ghee||1 Tablespoon (Clarified butter)|
|Coconut||1⁄4 Cup (4 tbs), grated|
|Mango pulp||1 Cup (16 tbs) (Ripe mango pulp used)|
|Cardamom powder||1 Teaspoon|
|Mawa khoya||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Sugar||To Taste (Optional)|
|Pumpkin seeds||1 Tablespoon (Pistachios or Almonds may also be used)|
|Orange food color||2 Drop (Optional)|
Calories 230 Calories from Fat 114
% Daily Value*
Total Fat 13 g20.1%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 37.8 mg
Sodium 91 mg3.8%
Total Carbohydrates 22 g7.3%
Dietary Fiber 0.9 g3.6%
Sugars 17.9 g
Protein 7 g14.8%
Vitamin A 4% Vitamin C 2.9%
Calcium 22.9% Iron 2.4%
*Based on a 2000 Calorie diet
Things You Will Need1. Strainer - to strain the mawa for a coarse texture
To prepare the Mawa/Khoya:
1. In a bowl take 3 teaspoons of ghee, and to that add less than 1/4 cup of milk, warm this mixture in the microwave oven.
2. In a large mixing bowl, add instant milk powder and the warmed ghee and milk mixture. Stir to mix well.
3. If the mixture is smooth add a little bit more of the instant milk powder, to get a grainy texture of mawa. (A total of 2 cups of milk powder is used). Stir again to combine well.
4. Using a strainer, strain the mawa through it continuously rubbing it against the mesh of the strainer to get a coarse/grainy textured mawa.
To prepare the mango burfi:
5. In a pot heat ghee (clarified butter), to that add the coconut. Stir for a few minutes.
6. When the coconut is done, add the mango pulp, stir till it thickens.
7. Add the cardamom powder, and stir well.
8. Add the prepared mawa/khoya, stir the thick mixture well.
9. Transfer the mixture into a mold or a tray and using a spoon smooth out the surface. Sprinkle the top with some pumpkin seeds or almonds or pistachios.
10. Let the burfi mixture cool down, after a while the mixture will harden and can easily be cut into pieces for serving.
11. Serve as a dessert.
If you want to make milk burfi, make the thick sugar syrup and then add the mawa to it and stir to prepare the thick base for the barfi.
For layered color burfi, separate the prepared mixture into three and add the desired food color to the portion as required. While spreading the mix on the mold or tray, layer it accordingly and let it sit to settle before cutting and serving.
Mango pulp is sweet enough so adding sugar is optional.
The orange color is naturally obtained to a certain extent form the mango pulp. If desired, food coloring may be used.