Burfi is a really traditional dessert found in almost every type of Indian store you can imagine. Some specialty food stores have hundreds of burfi variations ranging from mixed nuts to exotic fruits. And, they are all presented in the most beautiful way imagineable!
Burfi is our Indian version of a milk fudge and eaten as a snack and/or dessert. It is like a fudge – smooth, creamy and flavored in different ways. Bottom line – it is a really delicious treat that can be eaten anytime!
During the summer months, mangos are more available at the Indian markets so this is a real treat. Mangos can be used in all sorts of desserts, especially in burfi. Mango burfi is one of the best summer treats when you are able to get fresh mangos to make it. I like to use mangos in the burfi mixture as well as mix in fresh diced mangoes right before I cool it in the fridge. But, in addition to mango, this time I went ahead and added some peaches into the mix. The mango and peaches together is so incredible together! This is totally a summer dessert made portable in a slice of milky burfi! When you eat a piece of burfi, you get the creamy mango-peach sweet milk texture plus these delicious bites of fresh fruit in the middle. It is so satisfying and refreshing! Plus, I add some roughly chopped pistachios on top of the burfi so there is a slight crunch. Seriously, mango, peach and pistachios are an absolutely perfect combination together!
You have to try my recipe for my Mango-Peach Burfi. When in season, I recommend using fresh mangos and peaches. The flavors of the fresh fruits is just amazing! But, you can absolutely use pre-packaged/canned mangos and peaches in this recipe, if you need to. You will still end up with a deliciously different type of Indian sweet treat!
- 4 oz. of pureed mangos (2 mangos)
- 4 oz. of pureed peaches (canned with all juice drained OR fresh)
- 4 oz. condensed milk
- 4 oz. heavy cream
- ½ tsp. freshly ground cardamom powder
- 1 ½ Tbsp. ghee (room temperature or cold)
- 2 cups of non-fat milk powder
- 12-15 pistachios coarsely chopped
- Few threads of saffron *optional
- Dried edible flowers to sprinkle on top of burfi *optional
- 1 mango and 1 small peach diced into small pieces *optional
NOTE: To make mango burfi only – add in 8oz of mango puree (3-4 mangoes) and omit the peach.
- Line an 8×8 baking dish or pan with parchment paper and grease paper lightly with cooking spray. (This will help burfi not stick when removed.)
- In a small saucepan, add mango puree, peach puree, and condensed milk. Mix well on medium heat for about 12-15 minutes or until the fruit mix is boiling. Stir consistently to avoid any burning.
- Add in heavy cream, ghee and cardamom powder and cook for another 15 minutes. The mix will begin to thicken.
- Using a whisk, add in the milk powder, few spoonsfuls at a time. Continue to whisk well till all the milk powder has blended into the hot mixture completely.
- Keep the heat on low and continue whisking until the fruit mixture comes away from the side of the pan and becomes a smooth loose dough consistency.
- Remove from heat and fold in the *extra diced mango and peach pieces into the burfi dough.
- Place burfi dough in the lined pan and smooth down completely, evening all edges so the surface is smooth.
- Sprinkle the burfi with the extra chopped pistachios.
- Place in refrigerator for 12-24hrs to firm up completely and set.
- Remove from fridge. Lift the parchment paper with the burfi from pan and with a clean knife, cut into squares and serve.
What do you think? Wait till you try this burfi – it is such a beautiful dessert with the vibrant yellowy-peach and green colors from the fruit and pistachios. You can garnish your burfi as simply or as fancy as you please. It is perfect for any occasion and delicious every time!
Let me know your thoughts on this recipe! Comment below or tag me with your own burfi pics on IG @cmspiceculture.