Mango barfi is a satisfying indian candy made with ripe mangoes, milk solids, and sugar. It is wealthy, aromatic, and perfect for festive activities or as a seasonal deal with all through mango season. This no-fuss recipe comes together without problems and provides a soften-in-the-mouth texture.
Ingredients:
1 cup mango pulp (fresh or canned, ideally Alphonso)
1 cup milk powder
1/four cup condensed milk
1 tbsp ghee (clarified butter)
1/4 tsp cardamom powder
Chopped pistachios or almonds for garnish
Instructions:
Step 1: prepare the bottom
In a non-stick pan, warmness ghee over medium flame. Add mango pulp and cook dinner for three–4 mins, stirring constantly until the uncooked scent disappears and it begins to thicken barely.
Step 2: add Dairy factors
Decrease the flame and add milk powder and condensed milk to the pan. Mix nicely to form a clean, lump-unfastened aggregate. Preserve stirring constantly to avoid sticking or burning.
Step 3: cook dinner until Thickened
Cook the aggregate on low warmth for about 10–12 mins till it thickens and starts to depart the perimeters of the pan, forming a smooth dough-like consistency. Upload cardamom powder and mix nicely.
Step 4: Set and funky
Grease a plate or tray with ghee. Pour the combination onto it and spread lightly with a spatula. Garnish with chopped nuts and lightly press them in. Let it cool at room temperature or refrigerate for 1–2 hours to set.
Step 5: Slice and Serve
As soon as firm, cut into squares or diamonds. Serve chilled or at room temperature.
Recommendations:
Use sweet, ripe mangoes for natural flavor and color.
Keep in an airtight container in the fridge for up to every week.
Mango barfi is an clean yet indulgent dessert that brings collectively the richness of traditional barfi with the tropical sweetness of mangoes.
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