I hope you’re having a lovely Diwali–surrounded by loved ones and so drunk on happiness that the diyas and lanterns are all dimmed by the warm glow in your heart. And I do hope you’re eating copious amounts of traditional, sinful food. We’ve got the rest of the year to think about calories.
On that note, I’ll leave you with a recipe video for mango burfi (fudge) that we’re eating this Diwali.
Note: I’m uploading both Vimeo and YouTube versions because there are people that prefer one over the other; but if you have a system that supports high definition, I’d say look at the Vimeo version.
Mango burfi (Fudge)
- 4 cups paneer/ricotta, crumbled
- 3 cups sugar
- 2 cups sweetened mango pulp (I used canned)
- 2 cups milk powder
- Edible silver leaf for decoration
- Slivered pistachios for decoration
- Place the paneer/ricotta, sugar, and mango pulp in a thick-bottomed vessel and cook on a medium flame for about 15-20 minutes or until the mixture comes together and threatens to thicken.
- Add the milk powder and cook for another 5-10 minutes or until the mixture begins to leave the sides of the pan. Turn off the heat.
- Pour onto a greased baking tray and spread to about three-fourth of an inch thickness.
- Allow to cool for at least 4 hours, the last hour or so in the refrigerator. This will make the burfi easier to cut.
- Decorate with carefully placed edible silver leaf and pistachios and cut into squares.