Last Updated on 2 months by Neha Deshmukh

Mango Cashew Burfi Recipe – Authentic Indian Sweet

Okay, let’s be real. Burfi is happiness in a bite, right? Especially when it’s this Mango Cashew Burfi! It’s creamy, dreamy, and has that perfect melt-in-your-mouth texture. I remember the first time I made this – it was for Diwali, and my family absolutely devoured it. It’s become a tradition ever since! This recipe is a little bit of effort, but trust me, it’s SO worth it.

Why You’ll Love This Recipe

This Mango Cashew Burfi is a classic Indian sweet that’s perfect for festivals, celebrations, or just a sweet treat when you’re craving something special. It’s a beautiful combination of rich cashews and sweet, fragrant mangoes. Plus, it’s surprisingly satisfying to make – there’s something really therapeutic about kneading the dough and shaping those perfect little diamonds.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup cashew nuts
• ?? cup sugar
• ?? cup ripe mango puree
• ?? cup water
• 2 cardamom pods
• 1 teaspoon ghee (clarified butter)
• 10 pistachios, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Cashew Nuts: Quality and Roasting

Using good quality cashew nuts is key. They should be plump and pale. While roasting isn’t essential for this recipe, lightly dry roasting them (about 5-7 minutes at 180°C/350°F) intensifies their flavour. Just watch them carefully – they burn easily!

Mango Puree: Choosing the Right Mangoes & Ripeness

The mangoes you choose will heavily influence the flavour. Alphonso mangoes are the gold standard, but any sweet, fragrant mango will work beautifully. Totapuri or Kesar mangoes are great alternatives. Make sure they’re really ripe – the puree should be smooth and intensely fragrant. You’ll need about 2-3 large mangoes to get ?? cup of puree.

Sugar: Types of Sugar Used in Burfi

Traditionally, granulated white sugar is used. You can also experiment with a little bit of powdered sugar for a smoother texture. I usually use about ¾ cup sugar for a balanced sweetness, but adjust to your preference!

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is incredible! If you’re using store-bought ground cardamom, make sure it’s relatively fresh. About 2-3 green cardamom pods, lightly crushed, will do the trick.

Ghee: Clarified Butter – The Flavor Base

Ghee adds a beautiful richness and flavour. It’s essential for that authentic burfi taste. If you don’t have ghee, you can use unsalted butter, but ghee really elevates the flavour.

Regional Variations in Burfi Making

Burfi is made all over India, and each region has its own little twist! Some variations include adding saffron for colour and flavour, using different nuts like almonds or pistachios, or incorporating coconut. In some parts of South India, they add a touch of milk solids (khoya) for extra richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Grind the cashews: First, grind the cashew nuts into a fine powder using a dry mixer. Set aside.
2. Prepare the mango puree: Blend the ripe mango pulp until smooth. Measure out ?? cup and keep it ready.
3. Make the sugar syrup: In a pan, heat the water and sugar together. Stir until the sugar dissolves completely. Continue to cook until it reaches one-string consistency – this is crucial! (More on that in the tips section).
4. Combine mango and sugar: Add the mango puree to the sugar syrup and mix well. Cook for a few minutes until it’s well combined.
5. Add cashews and cook: Stir in the powdered cashews and cook, stirring constantly, until the mixture starts to thicken and forms a thick mass. This will take about 5-7 minutes.
6. Knead the dough: Transfer the mixture to a clean, lightly greased surface. Let it cool slightly, then knead while warm until it’s smooth and pliable.
7. Roll and cut: Place the dough between two sheets of butter paper. Roll it out into a thick layer (about ½ inch thick) using a rolling pin.
8. Garnish and serve: Cut into diamond shapes. Garnish with crushed pistachios. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe foolproof:

Achieving the One-String Consistency

This is the trickiest part! To test for one-string consistency, take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken thread, it’s ready. Don’t worry if it takes a few tries – practice makes perfect!

Preventing Burfi from Sticking

Burfi is notoriously sticky! Make sure to grease your hands, the surface you’re kneading on, and the rolling pin with ghee. Using butter paper is also a lifesaver.

Kneading the Burfi Dough

Kneading is important for a smooth texture. If the dough is too sticky, add a tiny bit more cashew powder. If it’s too dry, add a drop of ghee.

Rolling and Cutting Techniques

Rolling between butter paper prevents sticking and ensures an even thickness. A sharp knife or a cookie cutter will help you create neat diamond shapes.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Cashew Burfi

Substitute the ghee with coconut oil for a delicious vegan version. It will have a slightly different flavour, but it’s still amazing!

Gluten-Free Adaptations (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your cashew powder hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustments (Adding a Hint of Saffron)

A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful colour and subtle flavour. My grandmother always added this for special occasions.

Festival Adaptations (Holi, Diwali, Raksha Bandhan)

This burfi is perfect for any Indian festival! You can decorate it with edible silver leaf (varak) for a festive touch.

Serving Suggestions

Serve Mango Cashew Burfi at room temperature. It pairs beautifully with a cup of chai or a glass of milk. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store Mango Cashew Burfi in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What is the shelf life of Mango Cashew Burfi?

It stays fresh for about 5 days at room temperature, or a week in the fridge.

Can I use Alphonso mangoes for this recipe?

Absolutely! Alphonso mangoes are the best, if you can get them.

How do I know when the sugar syrup has reached one-string consistency?

Take a small drop of syrup between your thumb and forefinger. It should form a single, unbroken thread.

What can I substitute for ghee in this recipe?

You can use unsalted butter, but ghee provides the most authentic flavour. Coconut oil works well for a vegan option.

Can I add other nuts like almonds or pistachios to the burfi?

Definitely! Feel free to add a handful of chopped almonds or pistachios to the mixture for extra texture and flavour.

Enjoy making this delicious Mango Cashew Burfi! I hope it brings as much joy to your family as it does to mine. Let me know how it turns out in the comments below!