mango burfi

April 15, 2011

this is also my first time doing burfi! i’m doing two separate versions – a half-recipe of a vegan burfi / barfi, and a half-recipe of a milk-based 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.


  1. Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

    Rise n Shine Eggs – Breakfast Recipe

  2. Hi
    The vegan version looks like you’d end up with a sugar syrup… the milk version is full of proteins and other fats etc that are missing from the vegan one. I think if you wanted to replace the proteins/fats/whey you should turn to nuts… ground almonds / pistachio / chick pea flour-besan … maybe to get a creamyness out of nuts to make the oils more rich.. they need to be slightly roasted… and then ground carefully… let’s see if I can an example that might work …. here – they use slightly fried semolina too ..


    In the UK we can buy hazelnut or almond milk in the supermarket… so I would do a straight switch with milk in any recipe with almond milk… cream with oat cream … butter with margarine…

    Best regards


    • You rock, Oliver Slay. Thank you!

      • You’re welcome…
        I would be interested to see how you get on if you decide to try it…
        best regards

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: