Mango jelly / mango halva / mavina hannina burfi

Mango jelly / mango halva / mavina hannina burfi

Ingredients : 1 cup = 250 ml
  • Mango pulp - 1 cup (1 big sized mango)
  • Sugar - 3/4 cup
  • Besan flour - 1 table spoon
  • Chiroti rava - 1 table spoon
  • Ghee - 4 table spoons
  • Cardamom - 2
  • Salt - a pinch
Time : 30 to 40 minutes
Yields : 15 to 16 square pieces

Method :
Step 1. Peel outer skin of mango and chop the pulp. Grind to fine paste.

Step 2. In a thick bottomed kadai, on LOW flame, add besan flour, chiroti rava and 1 table spoon of ghee.

Step 3. Saute well.

 Step 4. Saute till raw smell of besan disappears or till an aroma appears.

Step 5. Add ground mango pulp and sugar (here i used brown sugar) and a pinch of salt. Saute well.

Step 6. Saute continuously to avoid sticking to bottom.

 Step 7. After about 2 to 3 minutes or when you feel mixture is drying, then add a table spoon of ghee and saute well.

Step 8. When mixture begins to thicken, add another table spoon of ghee and mix well.

Step 9. Add cardamom powder and mix well.

Step 10. When mixture begins to leave the bottom or separates if you half it (as shown in below pic), then turn off the stove. It takes around 20 to 25 minutes for me.

Step 11. Grease ghee to a plate.

Step 12. Pour prepared mango paaka on greased plate. Level it after pouring. Leave it to cool.

Step 13. Cut it to different shapes as you wish.

Step 14. Enjoy !

Mango jelly / mango halva / mavina hannina burfi

Tips :

Additionally you can add 3 to 4 teaspoons of grated and ground coconut in step 5.
Thanks to my chikkamma (Parvati Bhat) for this yummy mango recipe.

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