Happy Diwali everyone!!
I am a little late for this post so I apologize. I made a few Diwali special delicacies this year. As per the tradition, we share these homemade goodies with our neighbours. I wanted to just give the sweets this year so I made Mango Burfi and Besan Ladoo. Mango Burfi is not traditionally made at Diwali time but it gives a nice variety. Plus now that Mango pulp is available through the year, we don’t have to wait for Mango season to make this sweet. See the recipe below.
To make the gift boxes, I got all the supplies from a craft store. The boxes that fit in 2 layers of sweets. The sweets were packed in cupcake liners which kept them separated and in shape. I used tissue paper at the bottom and again between different layers of sweets. Then I used Golden ribbon to wrap around and secured it at the bottom with a drop of glue. I think the box looks pretty yet homely.
Mango Pulp sweetened 3 cups
Sugar 1/4 cup
Whole Milk 2 Cups
Mawa/Milk solid 1 cup
Saffron 1/4 tsp
A dash of Nutmeg
Cardamom 7 peeled and seeds ground
Pistachios, Almonds for garnishing (optional)
- In a large sauce pan, add Mango pulp and Sugar and on low heat cook until it becomes thick
- Add Cardamom, saffron, Nutmeg and mix thoroughly
- Then add the Mawa and Milk to the pan while stirring alternating 1 tablespoon at a time.
- Reduce this mixture on low to medium heat while stirring occasionally. You will need to stay close to the stove so as not to let the mixture burn
- Continue cooking until the mixture is very soft dough consistency. It shouldn’t run.
- Remove from heat and let cool a bit.
- Flatten the mixture in a large straight bottomed plate. Cut in shapes of your choice. I used a cookie cutter to form these rounds.