How to make mango barfi at home – Dainik Savera Times


(recipe makes approx 25 different burfis)
1 1/2 cups Alphonso Sweetened Mango Pulp (freshly squeezed mango pulp or unsweetened mango pulp can be used)
1 cup sugar (add ½ cup more if using fresh mango pulp or unsweetened mango pulp)
1 cup dry milk powder (do not use condensed milk or any other liquid milk substitute)
2 cups ricotta cheese
handful slivered almonds
A sprinkle of cardamom powder to taste (not pictured)
A sprinkle of saffron to taste (not pictured)
1 tbsp ghee (for greasing the pan)

1. In a large, non-stick pan, combine the mango pulp, sugar and ricotta cheese. Keep the milk powder aside for later use.
2. Puree the ingredients by hand or with an electric mixer. Make sure that there are no unmixed ricotta cheese flakes in the puree. (Okay, I didn’t show the electric mixer part because you probably don’t want to see me operating the camera, electric mixer, and spatula at the same time.)
3. Cook the puree on a low-medium flame for about 15 minutes, or till the mixture starts bubbling and thickens. Stir frequently to prevent the puree from burning.
4. When the mixture starts to thicken, add cardamom powder and saffron to it. Keep heating and stirring the puree for another 5 minutes.
5. Add milk powder to the mixture and stir immediately. Break up any lumps with a potato masher or whisk.
6. Allow the puree to thicken on the flame for 15-20 minutes. The puree should now look thick and smooth. Keep stirring regularly to prevent the mixture from burning.
7. When the mixture reaches the consistency of a soft dough and the sides of the mixture stop sticking to the pan, take the pan off the heat.
8. Grease a ¾ inch cake pan with ghee.
9. Pour the mixture into the cake pan and tap down evenly.
10. Add slivered almonds and any additional garnishes, such as pistachios or fresh fruit.
11. Cover the cake pan with plastic wrap and refrigerate for at least 4 hours to chill and set. Burfi can also be kept in the fridge overnight.
12. After the barfi cools down and hardens, take it out from the fridge and cut it into 1 inch long square pieces. Carefully lift squares from cake pan.

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