Mango Litchi Fudge Or Burfi 


Mango litchi fudge or burfi. 

A delicious sweet with the flavour of both mango and litchi. 

Its very easy to make. You need only khoya/mawa or reduced milk, sugar and cardamom powder with mango and litchi. 

I was born and raised in Bihar. And always tasted the best litchis of the country. Yes I am taking about litchis from Muzaffarpur. Large size juicy litchis with small seed. 

Muzaffarpur is famous for Shahi litchis and is known as the Litchi Kingdom.

There are numerous beauty and health benefits of litchi fruit, from aiding weight loss and digestion to treating influenza and reducing the signs of aging. 

It is highly rich in nutrients and offers numerous benefits for your skin, hair, and health that make it all the more irresistible.

Source

And mango is the most popular fruit in the world. We all know it as king of fruits. 

Now taste both of these delicious juicy fruits in this mango litchi fudge or burfi.

Recipe 


Mango – 1 cup chopped 

Litchi – 10 – 12

Khoya/mawa or reduced milk – 1 cup 

Cardamom powder – 1/4 teaspoon 

Sugar – 4 tablespoon or to taste

Ghee or clarified butter – 1 tablespoon 

Method 


Grease a plate with ghee or clarified butter and keep aside. 

Peel and remove the seeds of litchis. 

Grind the litchis with chopped mango. 

Cook the mixture on low flame. Add sugar. 

Stir continuously. 
At first add 2 tablespoon sugar. It depends on the sweetness of mangoes. Mine was not very sweet so I have added 4 tablespoon. 

When the moisture evaporate add ghee or clarified butter and khoya/mawa or reduced milk. 

Cook everything on low flame. Stir continuously. When it about to dried up taste and add more sugar if require. 

Cook until it becomes like a soft dough and leaves the sides. Switch off the flame. 

Add cardamom powder and MIx well. 

Pour the mixture in the greased plate. Spread and level the top with a spoon. You can sprinkle some shredded pistachio or almond over it. 

Keep it in refrigerator for 30 minutes.

Cut into equal shape.
Enjoy mango litchi mixed flavour in one fudge 😊

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Baked Dudh Puli (Guest Post For Pushpita Aheibam)

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Baked dudh puli.

Puli is another name of pithe and dudh means milk in Bengali. Its very famous in Bengal. Different types of pithe are used to make in every Bengali homes on Makar Sankranti.

Its my first guest post and I am very happy because I am sharing this post with my loving sister, friend and very talented blogger Pushpita. Visit her blog Ei Gi Chakhum for different types of recipes, specially Manipuri cuisine along with fusion and regional culinary delights.

Pushpita is an Economist, a freelance writer, a doting mother, a homemaker, a very helpful person and a food enthusiast. Thanks a lot Pushpita for inviting me to write a guest post for Makar Sankranti. Wishing you a blessed year ahead.

In west Bengal its known as Poush Sankranti/Poush Parbon or Makar Sankranti. We celebrate it in the last day of Bengali month Poush.

Making of pithe or puli is must in every Bengali home to celebrate this harvest festival. Rice flour, coconut or date palm jaggery or khajur gur are mainly used in these special kind of sweets.

Dudh puli is basically rice flour dumplings stuffed with coconut, date palm jaggery or khajur/nolen gur, khoya/mawa or dried milk and dry fruits and cooked in date palm jaggery or khajur/nolen gur and cardamom infused milk.

The stuffing is same as Gokul Pithe.

Puli or pithe in cardamom and Jaggery infused thick milk taste heavenly.

Now coming to the recipe.

We make this puli or pithe every year but never baked it. But Pushpita want the puli baked. So Pushpita here is a baked version of dudh puli for you 🙂

Recipe 



For rice dumplings 

Rice flour – 1 cup

Hot water – 1/2 cup

Salt – a small pinch

For stuffing 
Khoya or dried milk  – 2 cup grated or mashed

Coconut  – 1 cup grated

Date palm jaggery/khajur gur  – 1 cup grated

Dry fruits of your choice

For thick milk 


Milk – 6 cup

Date palm jaggery – 1/3 cup grated or broken into small pieces

Cardamom powder – 1 teaspoon

Shredded almonds and dry fruits to sprinkle

Method 

Heat a pan and add khoya or dried milk. Saute for some time. Stir continuously. Add the grated coconut and date palm jaggery.

If you don’t have this jaggery use sugar. Add 3/4 cup and mix well. Keep stirring. When the jaggery or sugar melted taste it then add more if require.
Add dry fruits. I usually use cashew nuts and raisins. You can use any dry fruits of your choice.
Saute till the mixture dried up completely.

Switch off the flame and let the mixture cool.

In a bowl mix rice flour and hot water. Mix with a spoon. Then knead well with hand quickly. Make a smooth dough.

Heat milk in a heavy bottom pan. When it starts to boil reduce the flame. Let it boil on simmer 30 minutes.

Take small balls out of the dough and make it flat with your palm. Stuff little khoya/mawa or dried milk, coconut and jaggery mixture in the middle. Seal the edges to make it semi circle or a cylindrical shape. My mom used to make it small cylindrical shape so I like to make it in that way.

Stuff all the dumplings.

Now add cardamom powder to the milk. Mix and add the dumplings one by one in the boiling milk. Stir gently to avoid breaking the dumplings. Let it cook for 30 minutes more  on simmer or until you get your desired consistency.

Add the jaggery and mix well. Its ready.

Place the dumplings on a ovenproof tray. Pour the thick reduced milk on it. Sprinkle shredded almonds on it. You can use any dry fruits of your choice.

Bake in preheated oven at 200° on upper rack for 15 – 20 minutes or until the colour becomes light brown.

Serve hot. It will be soft before baking but becomes little hard when cool after baking. Reheat it to make soft again whenever you want to serve.
You can store it in refrigerator for 3 – 4 days. Just microwave for 30 – 40 second before serving.

You can skip the baking if you like. Serve stuffed rice dumplings in flavoured thick milk. It will be delicious without baking too.

Happy Makar Sankranti in advance to everyone 🙂

Malpua 


I am very happy today. My little baby turned 1 year now. Its seems too fast and a wonderful journey. Posted 125 recipes in 1 year. And got lots of love and appreciation from all my foodie friends. Thanks a ton to the food group where I joined first, Chef At Large and all the friends of CAL for your encouraging comments.

A special thanks to Pushpita for helping,  encouraging and introducing me to this wonderful blogging world.

https://eigichakhum.wordpress.com

And lots of thanks and love to my daughter Suchismita Roy for encouraging me.

https://theretrospectiveprocrastinator.wordpress.com

Thanks to all of you for visiting my blog. Its possible only because of you. Loved your every comments.

Thanks again for your constant love and support. I would love to hear from you.

Janmashtami is around the corner. So our this week’s #Foodiemonday #bloghop theme is Janmashtami special. My contribution is a lip-smacking sweet dish malpua.

Malpua is everyone’s favourite in my home. Its basically a deep fried pancake. These are fried till the edges becomes crisp then soaked in sugar syrup and garnished with pistachios and served warm with rabri or thickened milk.

Malpua is an Indian sweet dish.  There are many variations of this sweet based on the region it is prepared.

It is served as a dessert or a snack and very popular in India and Bangladesh.

In West Bengal , Bihar, Uttar Pradesh, Maharashtra its made for the festival like Sankranti and Holi. In Orissa it is served as the prasad of Lord Jagannath.

Malpua is prepared in every Bengali homes. To make this lip-smacking dish you need only flour, milk, Semolina/suji, sugar, water and cardamom powder.

I am sharing my mom’s recipe. Soft in the middle and crisp outside yummy malpua.

Recipe 


All purpose flour/maida – 1 cup

Milk powder – 1/2 cup

Semolina/suji – 2 tablespoon

Atta or wholewheat flour  – 1/4 cup

baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

milk – 2 cup

For sugar syrup

Sugar – 1 cup

Water – 1 cup

Cardamom powder – 1/4 teaspoon
Oil or ghee/clarified butter for frying

Method 


In a large bowl mix all purpose flour/maida, wholewheat flour/atta, Semolina/suji, milk powder and 1/2 teaspoon cardamom powder. You can add 1/2 to one teaspoon fennel seeds or saunf if you like. I have forgotten to add 😀

Add 1 and 1/2 cup milk gradually and mix well. Make a batter without any lumps and keep aside.

Add sugar and water in a pan and let it boil. When it starts to boil reduce the flame. Let it boil on low flame for 10 minutes. Stir occasionally. After 10 minutes switch off the flame and add the cardamom powder. Mix well.

Now give a good stir to the batter. It should be a flowing batter. If require you can add more milk. If you want your malpua thick and fluffy keep the batter thick. Don’t add extra Milk.

But for thin and crisp malpua make the batter thin by adding 1/2 cup more milk. Add baking soda and mix well.

Heat sufficient oil or ghee/clarified butter in a pan. Drop one ladle full in the middle of the oil. Fry it on low medium flame till the edges becomes crisp and brown. Flip it and fry the other side too.

Slide the hot fried malpua in the sugar syrup. Press with a spoon and flip it. Dip in the syrup with the spoon and remove it to a plate. Don’t keep it in the sugar syrup for long time. Just dip flip and press with the spoon and remove from sugar syrup.

Make all the malpua this way. Serve hot with rabri or reduced milk. You will love it without rabri/reduced milk too.

Enjoy the hot crisp malpua with your family and friends.

Its my mother’s recipe. I would love to dedicate this post for Mother’s Day. Happy Mother’s Day. My fellow blogger and friend Mayuri Patel from Mayuri’s Jikoni http://mayurisjikoni.blogspot.in/?m=1 wanted to compile some recipes dedicated to mothers for Mother’s Day. Loved the idea. Check out some more recipes of my fellow bloggers.

strawberry pomegranate swiss roll

Rajasthani bajrabajri raabdi

mango coconut mousse tart

crispy beetroot cutlet

aloo paratha

mogre ka sharbat

paal polirava puri paal poli

masala milk

apricot sweet rolls

matar kachori

mango cream cake

cornmeal lavender muffins

classic apple pie

mango mastani

mango ice creame with chocolate swirl