Mango Rava Burfi / Mango Kalakand

Mangoes are indeed everyone's fruit and imagine a burfi made out of Mango - truly delcious
Learnt it from a popular cooking site Chef Vahrevah's recipe.He explained it beautifully in his video how a curdled milk can be used in making a burfi
I applied the same technique but incorporated sooji / bombay rava in this recipe

Ingredients and Preparation
Part 1 - Roasting 

• Bombay Rava / Semolina / Sooji - 1 cup
• Ghee - 1 teaspoon
• Cashews - 10 nos

Part 2 - Mango Puree

• Mango (fully riped) - 1 (banganapally or alphonsa)
• Sugar - 3/4 - 1 cup (depends upon the sweetness of the fruit)

Peel off the mango skin.Take the pulp and run it in a mixer.This is mango puree

Part 3 - Curdled milk

• Milk - 1/2 liter
• Curd - 1 tablespoon

Heat milk in a medium flame and when it is about to boil add curd.Lower the flame and mix well.The milk will curdle on top.Now switch off the stove.Once it comes to room temperature strain it through a metal strainer

Alternatively you can use paneer / chenna from spoilt milk also

Part 4 - Decoration / Others (Optional)

• Saffron threads - 3 or 4
• Cashews - for decoration

Method

Step 1 - Roasting

• Dry roast rava / sooji in a pan till it is slightly hot to touch

• Heat 1/2 teaspoon of ghee and fry cashews.Take it out and keep it aside.This is optional and I skipped this step
• Add little more ghee and fry sooji till it emits nice aroma and becomes golden brown

Step 2 - Blending with other items

• To the roasted rava add the mango puree and sugar

• Mix well on a medium flame till the sugar dissolves

• Switch off the stove and add paneer / chenna (Part 2 ) from curdled milk

• Mix it thoroughly once and then switch on the stove.You may use a whisk to remove lumps

Step 3 - Mango Kalakand / Mango Burfi

• Now switch on the stove and stir it in a low flame
• All the ingredients will be merged together now and it will look glossy.Ofcourse you will enjoy nice mango aroma
• Add cashews and saffron strands and mix well

• Keep stiring till it becomes frothy and leaves the sides of kadai.Swich off the stove and again stir for another 5 minutes

• Now transfer to a greased plate and cut into squares when it comes to room temperture

• Decorate each and every piece with a cashew (optional)
• Delicious "Mango Rava Burfi / Mango Kalakand" is ready.Relish it every summer