Mango Barfi (Mango Burfi)

Ingredients

• 3 tbsp Ghee (unsalted, melted)
• 4 large Mangoes (ripe, peeled and pureed)
• 0.25 cup Fresh Cream (full‑fat, chilled)
• 1 pinch Food Color (optional) (use turmeric or saffron for natural color)
• 1 tsp Cardamom Powder (ground fresh cardamom)
• 0.25 cup Rice Flour (sifted)
• 0.25 cup Milk Powder (full‑fat, unsweetened)
• 0.5 cup Brown Sugar (packed; can substitute white sugar or honey for a diet version)
• 2 tbsp Pistachios (chopped for garnish)
• 2 tbsp Almonds (chopped for garnish)
• a few pinch Saffron Strands (optional garnish for aroma and color)
• 1 sheet Silver Leaf (Vark) (optional decorative garnish)

Instructions

1. Prepare Mango Puree

   Peel, pit and chop the four ripe mangoes. Blend them in a blender until smooth, scraping the sides as needed.

   Time: PT5M

2. Heat Ghee

   Place the kadhai over medium heat and add 3 tbsp melted ghee. Let it heat for about 2 minutes until shimmering.

   Time: PT2M

3. Cook Mango in Ghee

   Add the mango puree to the hot ghee. Stir continuously for 2 minutes until the mixture thickens slightly.

   Time: PT2M

4. Incorporate Cream

   Pour 1/4 cup fresh cream into the mango‑ghee mixture and mix well until fully combined.

   Time: PT1M

5. Add Color and Cardamom

   Stir in a pinch of food color (or a few strands of saffron/turmeric) and 1 tsp ground cardamom.

   Time: PT30S

6. Add Dry Ingredients

   Sift 1/4 cup rice flour and 1/4 cup milk powder together, then add them along with 1/2 cup brown sugar to the pan. Stir vigorously to avoid lumps.

   Time: PT1M

7. Cook to Dal‑Halwa Consistency

   Continue cooking on medium‑high heat, stirring constantly. After about 5 minutes the mixture will leave the sides of the pan and achieve a thick, glossy consistency similar to dal halwa.

   Time: PT5M

8. Grease the Tray

   While the mixture is still hot, lightly grease a flat tray or plate with a thin layer of ghee.

   Time: PT1M

9. Set the Barfi

   Pour the hot mixture onto the greased tray. Use a spatula to spread it evenly, tap the tray gently on the counter to release air bubbles, and smooth the surface.

   Time: PT2M

10. Garnish

    Sprinkle chopped pistachios, almonds, saffron strands and, if using, a sheet of silver leaf over the top. Press lightly so they adhere.

    Time: PT1M

11. Cool and Cut

    Allow the barfi to cool at room temperature for about 1 hour until set. Then cut into squares or diamonds.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

30g

Fat

10g

Fiber

1g