Mango Barfi with saffron, cardamom and pistachios.

Mango barfi, the quintessential indulgence this season is a simple and delicious way to make something different with mangoes. These fudgy barfi taste like little bites of mango dense heaven. One will certainly not be enough! 

mango burfi

Suddenly I am feeling a little weird at sitting here, laptop on well, my lap and trying to talk to you guys. Its been a long time since I posted something on the blog. I trust everyone has been well and busy and doing things they love. As those of you who follow me on social media know, I have been busy finishing some brand assignments and having my first ever baking/cooking workshop! Yes!! I finally did it. My neighbors had been asking for one for the longest time and I finally bit the bullet. Turns out, my trepidation was pretty unfounded. It turns out I am a natural teacher. Its in my genes after all, right? 

mango lassi popsicles9

So baking and cooking class done and dusted, loved the whole experience and cant wait to share my love of cooking with more and more people. So anyways lets keep this short? 

Summers synonymous with heat, vacations and mangoes! If you are an Indian, or anything like me, chances are you wait all year for the summers to arrive simply so that you can eat as many mangoes as you like!! Yep. I am a total glutton when it comes to all things mangoes, and this month I will be sharing many delicious mango recipes with you.  Keep your eyes peeled on my Instagram page to get a glimpse of the upcoming delights! While mango lemonade, mango smoothies and mango lassi are the norm in our house, we are equally addicted to the mango curry, mango gazpacho, mango bruschetta, thandai pannacotta with mango coulis, summer fruit tart, spiced red lentils with green mango, aamras among others. 

mango barfi

mango barfi

Barfi or fudge (for a lack of better words) is the dessert of choice for almost every Indian. Fudge-y, sweet, festive looking sweets are often the most in demand mithai during any celebration. Usually though making barfi is a laborious task. Its time taking and involves slow cooking for a long time. What I have done here is the simple way of making these delicious little treats. Mango barfi are so delicious, melt in mouth, fragrant from cardamom and saffron and just perfect on its own.  I love having them cold and quite honestly, ended up having two at one go. 

mango barfi

Make these mango barfi soon, well before the good mango season goes away! Use Alphonso for the best flavor and dont skimp on the saffron. These mango barfi are just so delicately fragrant, gorgeous, addictive and a perfect way to enjoy the mango season. I use fresh mango puree to make these mango barfi, but if you cant get fresh mangoes, you might substitute it with frozen mango pulp too. 

Xo,

S.

This recipe has been heavily adapted from Maunika Gowardhan's recipe. 

mango barfi

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Mango barfi

Mango barfi, the quintessential indulgence this season is a simple and delicious way to make something different with mangoes. These fudgy barfi taste like little bites of mango dense heaven. One will certainly not be enough! 

Course Dessert, festive
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 pieces

Ingredients

  • 4 whole Alphonso mango , pureed
  • 100 ml condensed milk
  • 100 ml fresh cream
  • 220 gms milk powder i used Everyday.
  • 7-8 whole green cardamom crushed
  • 1 big pinch saffron ,soaked in warm milk (2tsp)
  • 10 pistachio crushed
  • edible silver leaf optional

Instructions

  1. Start with lining a pan or baking dish with parchment.

    Make puree out of the chopped mango. It should be totally smooth. Strain the puree through a sieve. If you’re using ready mango puree just add to a bowl. 

    Next, put the strained mango puree into a deep and thick bottomed sauce pan, add the condensed milk and mix. Bring to a boil. Keep the flame of low and cook this for almost 15 mins, stirring frequently. 

    Add the crushed cardamom and saffron soaked in milk. Now add the fresh cream and continue cooking for a further 20 minutes. 


  2. Now add the milk powder, little at a time and keep whisking real well. Keep whisking till all the milk powder is mixed. Keep the heat low and cook for 10 mins or  till it comes away from the sides of the pan and form a smooth dough.

    Turn it out onto the prepared pan and smooth out the edges.

     Sprinkle with pistachios, more cardamom and saffron. Garnish with bits of silver leaf if desired.  Cool and set in the refrigerator for 4 hrs or preferably overnight. Cut into squares and serve.

    Enjoy!

One thought

  1. Hi… Can you tell the approximate quantity of mango pulp that you used?? Because mangoes are of varied sizes..

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