Mango Burfi with Khoya | Aam ki Barfi Recipe:

• Firstly, Peel and dice the ripe mangoes. Grind the mango pieces to a smooth pulp using a blender or food processor. Please don't use water for this.
• Preheat a heavy-bottomed nonstick pan on low-medium heat and add 2 cups of mango pulp to it.
• Add 2 tbsp of sugar and mix until sugar dissolves completely.
• Now cook them for 8-10 minutes on medium flame until the mixture begins to leave the sides of the pan or until it becomes thick.
• Keep stirring the mixture in between.
• After that switch off the gas and keep it aside to cool.
• Heat a nonstick kadai or wok, add the khoya or mawa to the pan, and cook on low flame, stirring continuously, until it becomes a little thick.
• This will take about 4-5 minutes.
• Now switch off the flame and keep aside it to cool.
• Cool down a little bit of both mango pulp and Khoya.
• Grease the tray or thali with a little ghee.
• Once cool down, add the cooked mango pulp to the khoya and mix well.
• Now add chopped almonds and cashew nuts and mix well.
• Once the mixture has thickened to a fudge-like consistency, pour it into the greased tray.
• Use a spatula or fingers to smooth the top evenly.
• Sprinkle the chopped nuts on top and gently press them into the surface.
• Allow the Mango Barfi to set at room temperature for a few hours. You can also place it in the refrigerator to speed up the setting process.
• Once the burfi has been set completely, use a sharp knife to cut it into squares, diamonds, or rectangles.
• Mango Burfi with khoya is now ready to be enjoyed. Serve it as a delightful dessert after meals or as a sweet treat on special occasions or festivals.