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Mango Barfi

May-23-2017
Radha Natarajan
3 minutes
Prep Time
20 minutes
Cook Time
12 People
Serves
Read Instructions Save For Later

ABOUT Mango Barfi RECIPE

You can delight your guests by offering them Mango Barfi, for a change instead of just Mango pieces served on a plate.

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • Tamil Nadu
  • Simmering
  • Blending
  • Dessert
  • Egg Free

Ingredients Serving: 12

  1. 3 cups of mango pulp from ripe mangoes or canned mango pulp.
  2. 4 cups of grated fresh paneer or ricotta
  3. 2 CUPS MILK POWDER
  4. 2 cups sugar can use 3 cups of sugar.I reduced the sugar as the mangoes are also very sweet.
  5. 1 tsp of ghee or melted butter to grease the plate which you will use for spreading the mixture for cooling and cutting into barfis/fudge
  6. some slivered pistachios/almonds for garnishing.

Instructions

  1. Take a heavy bottomed kadai/pan and add mango pulp,sugar,grated ricotta/paneer and let it cook on a medium flame initially and then when the mixture thickens lower it to simmer.
  2. Keep stirring the mixture at intervals with a heavy spatula to avoid sticking to the bottom of pan if you are not using non stick kadai/pan.
  3. When the mixture is beginning to thicken , you can add the milk powder at the last stage to help attain thick consistency.
  4. This will take around 20 minutes to cook and thicken and when you see the mixture getting very thick for fudge like consistency, then you can pour the thickened mangopulp paneer mixture on the greased plate.
  5. Let the mixture cool sufficiently before you make the marks for cutting into pieces. Sprinkle the slivers of almonds/pistachios.
  6. Let it cool and then you can cut into barfis/fudges. You can refrigerate and serve .

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