The Mango barfi recipe or mango burfi recipeis the most common and popular barfi made during the summer season in India. Barfi, or Burfi, is a dense, milk-based fudge from the Indian subcontinent. Mango barfi is a seasonal, tropical twist on the traditional milk burfi. The mango barfi, made from mango pulp, sugar, milk, khoya, and dry nuts, is a delicious dessert recipe loved by people of all ages.There are many variations and methods to make this barfi. Traditionally, in the mango burfi recipe, mawa or khoya is added. In summer, usually, you don't get good quality mawa or khoya in the market. So, I decided to share this recipe with milk powder and cashew nut powder. Cashew nut powder, along with richness, also gives binding to the mithai.This mango barfi is a melt in the mouth and a burst of sweet mango flavor, a perfect quick mithai or dessert call for any celebrations at home. Soft with a milky mango flavor, a treat for mango lovers, and a crowd-pleaser dessert for - those who do not like mithai.Easy to make at home with just five ingredients. You don't have to rush to the grocery or supermarket to buy them. Make any time at your convenience. Make this delicious, mouthwatering mango barfi recipe in just 15 minutes without khoya, milk, and sugar syrup (Chashani); a simple recipe with less effort and remarkable results.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: Indian
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Servings: 12pieces
Ingredients
1cupMango Puree
½cupMilk Powder
¼cupCashew Nut Powder
¼cupSugar
1tbspGhee
Saffron
pinch Cardamom Powder
Instructions
Add 1 cup of mango puree, ½ cup milk powder, and ¼ cup of cashew nut powder to a thick bottom pan. The gas flame should be off at this stage.
Mix all the ingredients and switch the gas flame ON.
Stir continuously on a low to medium flame and cook until the mixture thickens slightly.
Add ¼ cup of sugar. Stir and cook until the mixture thickens.
Add little saffron soaked in milk or a slightly yellow color (optional) and cook until the mixture thickens.
The mixture will start to leave the sides of the pan; at this stage, add a pinch of cardamom and ½ tbsp of ghee. Stir and cook for a few minutes.
The mixture has left all the sides and has come in a dough form. Add ½ tbsp of ghee and mix it well.
A ball can be formed; the mixture is ready.
Transfer the mixture to a greased tray and spread it evenly. Garnish with some sliced pistachios and spread evenly with a spatula.
Cool the barfi for 30 minutes. Cut in the desired shape. As the barfi dries, it will harden.
The mango barfi is ready.
Enjoy super-soft, delicious barfi any time of the day.