Mango-Kesar-Cashew Burfi

Mango-Kesar-Cashew Burfi

Mango burfi!!! a sheer delight that brings a smile on my son Mihir's face and a twinkle in Mohit's eye. It isn't a great idea to feed kids the store bought burfi , that too just because they love to eat it . Also unlike in india , we do not get speciality sweets in every shop near the house , to cater to the demand of kids according to their moodsThen there was a class party for my son at school and he told it to me the previous day about a home made sweetfor 25 kids. So , here came this trial into picture. Began with a  quick search of the recepie over the net,youtube, with friends,etc... Until i was convinced it will come out fine (i mean just fine , not like a halva consistancy nor any that awesome to begin with), I never wanted to lay my hands on this . From what i had heard , from friends , the stiring process could be very tedious(which i agree undoubtedly) , nevertheless, i was determined to try it out once atleast. the Final motivation came from the fact that ready to use Alphonso pulp was available in the store(which i picked up instantly when i sighted it). All the hard work followed as soon as this tin was home , while kids were aspleep . One more reason i will never forget the making of this burfi was , the joy of making the burfi was almost making me loose interest in life , when my younger son son woke up midway making me carry him in my arm, while i was still relentlesly stiring the mix for the next 25 mins. All is well that ends well , finally the mango burfi was ready and cooling away . when kids were waiting to get a taste (i mean polish the dish till hearts content). I quickly took a few clicks giving them a go ahead to munch on a few of them (i really ment a few this time) as we had to keep aside for the cass party too. Also, made few mango pedas with the corner pieces and dough which was left over from making the burfi(will Post it next), Few of which i did share with our dear friends the Gupta family just to get a feed back from their kids too. Must say the response i got from Sunita was over whelming.

 

Ingredients:-

1. 1cup Alphanso Mango Pulp
2. 1Cup Milk
3. 1Cup Paneer(cheena)
4. 1/2cup sugar
5. 1 spoon ghee , n some more to grease the dish
6. Pinch of safron
7. Pinch of cardimom powder
8. 1/2 cup Cashew nuts coursly chopped
9. cahewnuts for garnish

Method:-

1. Keep a greased dish ready
2. Grind ingredients from 1- 4 , into a smooth paste.
3. Heat 1 spoon ghee in a deep non stick pot
4. Pour all the ground paste
5. Keep flame on low to medium high and keep stiring with a wodden or sillicon spatula continuesly
6. Add safron once it starts to bubble
7. keep stiring until it begins to reduce in volume
8. Continue the process until it forms a thick mixture , we are not done yet
9. Now add the cardimom powder and cashew bits  and continue to stir.
10. You can stitch off once you reach a Dough consistancy.
11. Transfere into the greased dish and garnish with cashew halfs
12. Wait for it to cool completely, before you can cut it.
13. Cut into diamond shaped pieces and serve.
14. Stays good for upto 3 days without refrigration  and upto 5 days with refrigration.