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4 cups ripe mango, peeled and cubed
1 cup -
1 cup fine
1/4 tsp -
How to Make Mango-Suji Burfi
Blend the mango pieces smoothly.
Heat the ghee in a kadai.
Add semolina and fry till light brown.
Add the mango pulp and sugar.
Keep stirring till the mixture forms a thick lump that comes away from the sides of the kadai.
(To test, take a tsp of the mixture and drop on a small plate).
Rub with the back of the spoon.
If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right.
If not, cook for some more time.
During the testing, remove the kadai from fire.)
Add nutmeg powder and pour in a greased thali.
Cool till it gets firm and then cut to pieces.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.