Mango-Ricotta Burfi/ Aambya burfi..

Mango season in India is one which am sure most of us would have many pleasant memories of, since this was the vacation time from schools and we would be visiting our natives. Talking of native, at my Mom's place, they had plenty of mango trees and many varieties. I still don't know many of the varieties. There was a tree in the Aangan/frontyard also and we kids used to have competitions sometimes as to who would run and get hold of the mango everytime one fell down. And there is no count for the number of raw mangoes we used to eat with a pinch of salt. Ah, the little things we had pleasures in.

One of the regular during this season was a Aambya Khadi ( a burfi like sweet but which is harder) that my mom used to make. I made a variation to this when I made it and made a softer variety of it and added Ricotta cheese also. We liked the way it came out.

Ingredients

Ripe Mangoes - 3 (Please see note below)

Ricotta cheese - 1 cup

Sugar - 1 1/4 cup

Elaichi/Cardamom powder - 1/3 tsp

Ghee - about 1 tbsp.

Method

- Peel the skin off the mangoes. Cut the fruit off the seed, chop roughly, and pulse for about 3-4 times in mixie till semi-fine paste is formed. Don't make smooth puree, there should be a few very tiny pieces of mango left in the mixture.

- In a non-stick heavy pan, combine the mango mixture and the sugar and cook the mixture with regular stirring. After a few minutes, the mixture will start spluttering, so reduce heat to low and now you to continuously keep stirring the mixture.

- Once you feel the mixture starts becoming thick, add the ricotta cheese and the ghee and keep stirring again.

- With continuous stirring, the mixture will start leaving the sides of the pan and form one uniform ball.

- Now, take out this mass and put on a greased plate.

- With a greased flat spatula, pat the mixture and try to spread uniformly on the plate to make of the burfi consistency that you desire.

- Once cooled, cut into square or diagonal shapes and enjoy :)..

Note :

1. Its best to use mangoes which have no stringy texture for this. More the pulp and lesser the strings, the better.

2. The measure of sugar is to be taken equal to the amount of the mango after getting the pulp out of it. I have used slightly less sugar, and we found that fine for our liking. For the 3 mangoes that I used, the pulp amounted to about 1 1/2 cups , so I have used 1 1/4 cups of sugar.

I'd like to send this to Meeta's Monthly Mingle-Mango Mania. Thank-you for hosting Meeta.

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