Ingredients
sugar 200 gm
tinned or fresh mango pulp 500 ml
butter 150gm
milk powder 600gm
slivered or chopped almonds 1-2 tbsp
mango flavouring / essence 1/4 tsp
Preparations
Melt the butter in a large, non-stick pan. Add the mango pulp and sugar. Stir and bring the mixture to a boil.
Once the sugar has dissolved, turn the heat down. Add the milk powder and stir well to combine. You should have a thick paste.
Cook this mixture over a low heat, stirring all the time until it resembles the consistency of mashed potato. This will take around 10 minutes. Do not cook it for longer than 15 minutes.
Press the mixture into a L30 x W20 x D5cm (13"x9") rectangular traybake pan lined with baking parchment.
Decorate with almond slivers and allow to set at room temperature. This will take around 2-3 hours. Refrigerate for 1 hour. Cut into squares and serve.
Keep the burfi in an airtight container for up to a week. Serve cold or at room temperature.
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