mango burfiApril 15, 2011
VEGAN MANGO BURFI
1 cup ripe mango pulp
1 cup sugar
1/2 cup water
1 tsp cardamom (elaichi) powder
1 tsp mixed nuts for garnishing
1. Mix sugar and water in a bowl and boil until sugar syrup is formed.
2. In another bowl, take the ripened mango juice and boil until the juice gets thickened.
3. Now, add the thickened juice to the sugar syrup and cook until the mixture gets more thickened.
4. Transfer the mixture to a greased plate and spread it to a thick layer.
5. Sprinkle the cardamom powder and dry fruits above it and cut into desired shapes.
3/4 gallon milk
can sweetened condensed milk
one packet mango pulp
dash corn syrup
boil milk down on low heat until reduced by half (this takes forever)
add can sweetened condensed milk and boil down
add mango pulp and corn syrup
boil til thick
the vegan one is a really strange texture – sort of like the thick squeeze-candy in squeeze-bottles. or actually, like hair gel. like candy hair gel. i’m not sure what i did wrong, but wow, is it ever wrong. it’s delicious, of course, as any candy hair gel would be.
the milk burfi is STILL cooking, hours later. it’s still liquid. we’ll see how it turns out.
edit: (next morning)
i cooked the milk burfi for hours, and hours, and hours. until 1am. it may have been six hours, i’m not sure. i should have cooked it for longer, because it’s only just too moist to cut into pieces. it sort of resembles a cheese; it’s curdy and clumpy. it’s not quite as bad of a texture as it sounds, but i still probably won’t cook this again. it’s overwhelmingly sweet, even for a cookie addict like me.
the vegan version ended up getting drizzled onto toast and added to brown rice and stir-fry. it was good, but not anywhere near solid candy.