Mango Barfi/ Mango Fudge
A melt in the mouth and a burst of sweet mango flavor, The mango barfi is made from mango pulp, Call it Mango Burfi or Mango Milk Fudge , you will surely love this dessert for its delightful flavors and ease of making it. Other than Mango Puree , milk powder forms the base of this fudge. It will be soft, chewy and melt-in-your-mouth and it is a burst of sweet mango flavor, a perfect quick mithai make it for any celebrations at home.it is a treat for the mango lover. Today I made this sweet for Neividhyam for Ashadha Navarathri !
So, do try this recipe and make the most of mangoes before the end of mango season. Here’s the recipe for Mango Barfi
Ingredients
Mango Puree- 1 cup
Milk Powder- ½ cup
Sugar- ¼ cup
Ghee- 1 tbsp
Cardamom Powder-1/4 tsp
Silvered nuts for Decoration
Method:
1.Add fresh mango chunks to a blender jar and grind to a smooth paste. If needed, strain the pulp.
2.In a large non-stick pan add 1 tsp ghee and mango puree Cook on slow heat.
3.Then add the milk powder, sugar and mix thoroughly using a soft spatula. Cook on low heat, keep stirring. At first the mixture will look grainy. After 2-4 minutes the mixture will become smooth and feel soft.
4.Continue to cook on low heat for 10-15 minutes until the mixture starts leaving the sides of the pan;at this stage, add a pinch of cardamom and ½ tbsp of ghee. Stir and cook for a few minutes.
5.The mixture has left all the sides and has come in a dough form. Add ½ tbsp of ghee and mix it well. A ball can be formed; the mixture is ready.
6.Transfer the mixture to a greased tray and spread it evenly. Garnish with some sliced pistachios and spread evenly with a spatula. Cool down completely. Then Cut in the desired shape.
7.The Mango barfi is ready.Enjoy super-soft, delicious barfi any time of the day.
Notes:
Cooking the mango mixture until it starts to leave the sides of the pan is very important for the burfi to set properly.
The burfi mixture will not appear moist or runny, rather smooth and a bit fudgy.
If you pile up the burfi mixture in the center of the pan, it won't spread a lot or spread very slowly.
To check - Wet your bands and take a portion of the cooked burfi mixture. Try to roll into a small ball- you will be easily able to do so without the mixture sticking to your fingers
