Mango Barfi
Ingredients
- 500 gMango (pureed)
- 250 gWhole milk powder
- 100 gWhite sugar
- 2 tbspghee
- 1 tspCardamom powder
- 20 gRoasted salted pistachio (crushed)
Method
A dense, melting fruit fudge with a vibrant orange hue that pulls away cleanly from the pan. It releases a powerful aroma of ripe mango and cardamom, with a smooth texture.
- 1
Peel the mangoes and remove the flesh. Blend until you get a smooth puree without any chunks.
- 2
Pour the puree into a heavy-bottomed pan. Cook over medium heat, stirring constantly until the puree thickens and reduces by a third.
- 3
Add sugar, ghee, and milk powder. Mix vigorously to avoid lumps. The mass should become compact and start pulling away from the sides of the pan.
- 4
Add the cardamom. Pour the mixture onto a greased tray. Smooth the surface with a spatula to a 2 cm thickness. Sprinkle with crushed pistachios, pressing lightly.
Frequently asked questions
How do you get this dish right?
- The mixture is ready when it forms a ball that no longer sticks to the spatula.
- Let it cool completely before cutting into diamonds for clean edges.
How long does this dish keep?
Keep for 1 week in the refrigerator in an airtight container.
