Burfi is one of the most common and popular Indian sweets. It is a must in all festivals, ceremonies or any auspicious occasions. It is typically prepared with milk solids and gram flour / nuts. During this ongoing mango season, let me share a very easy and a yummy burfi made of mango-semolina combo that takes very little time to dish out. So give it a try and serve, garnished with chopped pistachios and dried rose petals.
- 1/2 cup semolina, dry roasted (makes 8-10 Pieces)
- 2-3 tbsp. ghee
- 1 mango, pureed
- 2 cups milk
- 1/2 tsp. cardamom powder
- sugar to taste
- 1 tsp. kewra water
- 1 tsp. chopped nuts
- 1 tsp. dried rose petals (opt)
Blend the milk and mango puree and keep aside. Heat ghee in a pan and dry roast the semolina for 2-3 minutes or till you get a nice aroma.
Add the milk-mango puree mix, sugar and cardamom powder. Keep stirring on a medium flame till it gets thick and starts to leave the sides of the pan.
Switch off the flame and add the kewra water. Transfer to a greased plate and allow it to set. Refrigerate for an hour. Cut into desired size and serve, garnished with chopped nuts and rose petals.