Capturing Summer’s Essence in a Sweet Delight:
“Unveiling the secret to encapsulating the vibrant spirit of summer in a single dessert – Mango Burfi Recipe with khoya. Experience the joy of ripe mangoes and creamy khoya dancing on your taste buds”.
About Mango Burfi Recipe
Mango Khoya Burfi Recipe | Aam Barfi Recipe | Mango Fudge Recipe | Mango Mawa Barfi Recipe with step-by-step Photos and Video:
This Mango Burfi is a simple and easy, creamy, rich, and moist fudge recipe, that is made with only four ingredients. This recipe of mango khoya barfi is your ticket to savoring a slice of heaven where the richness of khoya meets the sun-kissed sweetness of mangoes.
Indulge in the exquisite taste of simple mango burfi with mango pulp made with rich khoya (mawa), a traditional Indian sweet recipe that combines the deliciousness of ripe mangoes with the creamy goodness of khoya.
This delightful dessert is a perfect blend of flavors and textures, offering a taste of summer in every bite. With its vibrant color and delectable taste, Mango Burfi Recipe with khoya is a treat that will leave you craving for more.
To create this indulgent easy mango burfi recipe without coconut, you’ll need to gather the following ingredients:
- Ripe mangoes: Choose fragrant, sweet, and juicy mangoes to infuse the burfi with their natural sweetness and flavor.
- Khoya (Mawa): Khoya, a condensed milk product, adds a luxurious creaminess to the barfi and enhances its texture.
- Sugar: Used to sweeten the burfi to your preference.
- Nuts: Chopped nuts like almonds, and cashews can be added for extra crunch and visual appeal.
The process involves peeling and pureeing the ripe mangoes and then cooking them with khoya, in a pan. As the mixture thickens and comes together, the heavenly aroma of mangoes and khoya aka mava fills the air.
Once the mixture reaches a fudge-like consistency and starts to leave the sides of the pan, it’s ready to be poured into a greased tray or mold. Sprinkle the top with chopped nuts for added texture and elegance.
Allow the barfi to cool and set for a few hours, then cut it into neat squares or diamond shapes. Each piece embodies the flavors of mangoes and khoya, offering a delightful contrast between the fruity sweetness and the creamy richness.
Mango Burfi with khoya is a classic Indian dessert that pays homage to the beloved mango while showcasing the artistry of traditional sweet-making. This is the best mango barfi without milk powder. You can also try my other mango sweet recipe or aam ki mithai.
Whether you’re a mango enthusiast or a fan of Indian sweets, this recipe promises a culinary experience that’s both satisfying and memorable. Enjoy the velvety indulgence of Easy and Simple Mango Barfi with khoya, a dessert that’s as delightful to look at as it is to savor.
Finally, Enjoy the exquisite flavors of Mango Burfi with khoya, a dessert that beautifully combines the richness of khoya with the tropical sweetness of mangoes!
Watch Video Recipe
Do try my other Mango Recipes
Mango Rasmalai
Mango Kulfi
Aam Papad
Mango Rabri
Mango Maggi
In addition, I would also like to highlight my other recipes categories like,
Indian Dessert Recipes
Paneer Recipes
Indian Bread Recipes
Dry Sabji Recipes
Step-by-Step Recipe
How to make Mango Burfi with Khoya | Mango Fudge Recipe | Aam ki Barfi Recipe with step-by-step photos:
1. Firstly, Peel and dice the ripe mangoes. Grind the mango pieces to a smooth pulp using a blender or food processor. Please don’t use water for this.
2. Preheat a heavy-bottomed nonstick pan on low-medium heat and add 2 cups of mango pulp to it.
3. Add 2 tbsp of sugar and mix until sugar dissolves completely.
4. Now cook them for 8-10 minutes on medium flame until the mixture begins to leave the sides of the pan or until it becomes thick.
5. Keep stirring the mixture in between.
6. After that switch off the gas and keep it aside to cool.
7. Heat a nonstick kadai or wok, add the khoya or mawa to the pan, and cook on low flame, stirring continuously, until it becomes a little thick.
8. This will take about 4-5 minutes.
9. Now switch off the flame and keep aside it to cool.
10. Cool down a little bit of both mango pulp and Khoya.
11. Grease the tray or thali with a little ghee.
12. Once cool down, add the cooked mango pulp to the khoya and mix well.
13. Now add chopped almonds and cashew nuts and mix well.
14. Once the mixture has thickened to a fudge-like consistency, pour it into the greased tray.
15. Use a spatula or fingers to smooth the top evenly.
16. Sprinkle the chopped nuts on top and gently press them into the surface.
17. Allow the Mango Barfi to set at room temperature for a few hours. You can also place it in the refrigerator to speed up the setting process.
18. Once the burfi has been set completely, use a sharp knife to cut it into squares, diamonds, or rectangles.
19. Mango Burfi with khoya is now ready to be enjoyed. Serve it as a delightful dessert after meals or as a sweet treat on special occasions or festivals.
Recipe Card
Mango Burfi Recipe | Aam ki Barfi | Mango Khoya Burfi Recipe | Mango Fudge Recipe
Ingredients
Mango Burfi Ingredients:
- 1 cup Khoya / Mawa (grated or crumbled)
- 2 cups Ripe Mango Puree (from 2-3 mangoes)
- 2 tbsp Chopped Almonds and Cashew Nuts (for garnishing)
- 2 tbsp Sugar (adjust as per your taste)
Instructions
Mango Burfi with Khoya | Aam ki Barfi Recipe:
- Firstly, Peel and dice the ripe mangoes. Grind the mango pieces to a smooth pulp using a blender or food processor. Please don't use water for this.
- Preheat a heavy-bottomed nonstick pan on low-medium heat and add 2 cups of mango pulp to it.
- Add 2 tbsp of sugar and mix until sugar dissolves completely.
- Now cook them for 8-10 minutes on medium flame until the mixture begins to leave the sides of the pan or until it becomes thick.
- Keep stirring the mixture in between.
- After that switch off the gas and keep it aside to cool.
- Heat a nonstick kadai or wok, add the khoya or mawa to the pan, and cook on low flame, stirring continuously, until it becomes a little thick.
- This will take about 4-5 minutes.
- Now switch off the flame and keep aside it to cool.
- Cool down a little bit of both mango pulp and Khoya.
- Grease the tray or thali with a little ghee.
- Once cool down, add the cooked mango pulp to the khoya and mix well.
- Now add chopped almonds and cashew nuts and mix well.
- Once the mixture has thickened to a fudge-like consistency, pour it into the greased tray.
- Use a spatula or fingers to smooth the top evenly.
- Sprinkle the chopped nuts on top and gently press them into the surface.
- Allow the Mango Barfi to set at room temperature for a few hours. You can also place it in the refrigerator to speed up the setting process.
- Once the burfi has been set completely, use a sharp knife to cut it into squares, diamonds, or rectangles.
- Mango Burfi with khoya is now ready to be enjoyed. Serve it as a delightful dessert after meals or as a sweet treat on special occasions or festivals.
Notes
- The cooking time may vary based on the thickness of the mixture and the heat level.
- It’s important to stir continuously while cooking to prevent sticking and ensure even cooking.