Print Friendly and PDF

Amba Wadi | Mango Fudge

In late 1980's Appa used to frequent Pune a lot to conduct training programs and during those visits he came across Chitale Bandhu's, the famous sweet and savouries shop in Pune. It was there that he tasted the famous Chitale Bandhu Amba Wadi and fell in love with it. From then on, each Pune visit, he used to buy packs of this delicious Golden Yellow squares of pure delight along with the savoury Bhakarvadi! Even before the shop was open, there used to be a long queue in front of the shop situated at Swar Gate and despite being early, there would be no guarantee you would get your pick as these used to move from the shelves like hot cakes!

Amma after tasting Amba Wadi set out to recreate it and after three attempts perfected the proportion and ingredients that went to make the perfect Amba Wadi which Appa loves and so no more Chitale Bandhus....its always Meena's since nearly 2 decades! 

This is a must once during the mango season. Amma usually makes a small batch and we all relish it in smaller quantities...but we do relish! Simply yum!

We relished this wonderful delight, with controlled portions today! Simply love this wonderful sweet! Amma really hit a jackpot with this as she has perfected the wonderful Amba Wadi. Following her guidance, this time I made this and am very delighted at the results! Appa loves it...Amma glad I could do it on my own....me HAPPY that can make my favourite Amba Wadi anytime!

Amba Wadi

INGREDIENTS

2 cups Thick Alphonso Mango Pulp
1 cup Sugar
1/4 cup Powdered Sugar
1 tsp Homemade Ghee | Clarified Butter
A pinch Elaichi | Cardamom Powder

Amba Wadi Amba Wadi Amba Wadi

METHOD
  • Beat mango pulp to a get a smooth textured puree in a blender.
  • In a thick bottomed pan, transfer the mango puree and let it cook on medium flame.Stir continuously. When it starts to bubble, reduce the flame to simmer.
  • Once the mango pulp had reduced to half, add the sugar and mix till the sugar melts and the mango pulp gathers to form a ball like consistency. At this stage switch off the flame.
  • Combine the powdered sugar and cardamom powder well.
  • Transfer to the greased plate and press down to get a smooth surface with a small katori|bowl.
  • Cut to desired shapes - square|diamond - and let it cool.
  • Once cool, cut the Amba Wadi and store them in air tight container in a cool place.
Amba Wadi Amba Wadi Amba Wadi

Note:
a. We have used home made freshly squeezed Alphonso Mango pulp. We have squeezed it in the traditional method with our hands and not blended it!


Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.
    Blogger Comment
    Facebook Comment

2 comments:

ShreepadG said...

The explanation appears very tempting...am sure going to try it.
I have a comment. My perception...nothing to contradict you...Amba wadi of Desai Bandhu tastes more authentic...I repeat, I do not mean to say Chitale is not good...they are...without doubt...but amba wadi by Desai is one percent higher...whereas as far as Amba burfi is concerned, Chitale Amba Burfi holds the top ranks from 1 to 10...nobody else can match that...Anyways, thanks a lot. Let me try out the amba wadi recipe above myself...Thanks again.

ShreepadG said...

As stated yesterday, this was tried last night...and it did turn out well...the taste was amazing, however the consistency of the final wadi wasn't homogeneous but a mix of translucent and opaque...I mean after I cut the flattened stuff in pieces today morning (had kept it in the greased plate overnight) some pieces were translucent (and bit sticky and comparatively challenging to pull out from the plate whereas some pieces were just right that could be picked very easily) maybe because I tried it on a very small volume...and the pulp was mashed with hand like you did...
Secondly, it was just a trial and error a.k.a experiment mode hence I wasn't that serious...just wanted to verify, you know, whether it would work...but now am confident that your recipe is perfect...The next time I make it of a bit more volume/quantity I feel it would turn out good...shall do it with more involvement...Thanks again...
Just for into, few years back I had tried Chitale amba burfi and glad to share that it worked very well.
Well...Thanks...and Good day.