How to Make soft Mango Barfi Recipe
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 powder1/four cup condensed milk1 tbsp ghee (clarified butter)1/4 tsp cardamom powderChopped pistachios or almonds for garnish
Instructions:Step 1: prepare the bottomIn 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 factorsDecrease 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 ThickenedCook 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 funkyGrease 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 ServeAs 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.
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
Ingredients:1 cup mango pulp (fresh or canned, ideally Alphonso)1 cup milk powder1/four cup condensed milk1 tbsp ghee (clarified butter)1/4 tsp cardamom powderChopped pistachios or almonds for garnish
Instructions:Step 1: prepare the bottomIn 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 factorsDecrease 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 ThickenedCook 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 funkyGrease 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 ServeAs 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.
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.