23
Aug
2017

RIPE MANGO BARFI

A much adored staple in my house!

Ingredients: 

  • Ripe mangoes: 2 medium size
  • Sugar: 1 cup
  • Besan ( gram flour): I cup
  • Pure ghee: ½ cup melted
  • Nuts: Cashewnuts, pistachios and almonds all finely chopped together to make ¼ cup.
  • Powdered cardamom: ¼ tsp
  • A flat steel plate greased with ghee

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Method:

  1. Peel and chop the mangoes into large pieces and make a puree. You should get about 1 ½ cups. Keep aside.
  2. In a wok, dry roast the besan on a gentle flame stirring constantly. It will soon give out a roasted fragrance. Transfer onto a plate and keep aside.

Note: The taste of the Barfi depends on the roasting of the Besan. So take the time to roast it well. Do not let it burn.

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  1. In a wok add 1 tbsp of ghee, add the mango puree and sugar and cook for a few minutes on a gentle flame. Keep stirring.

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  1. Once the puree starts thickening, add 2 tbsp ghee, then start adding the roasted besanvery slowly, stirring all the while. Make sure the besan does not form lumps.
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  2. At regular intervals add the ghee till it is all in the mixture.

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  1. Soon the mixture will start leaving the sides of the pan. At this stage, add half chopped nuts and the cardamom.

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  1. Give a final stir and transfer the mixture onto the greased plate and spread. Sprinkle the rest of the nuts on top and press down very gently.

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  1. Make cuts in the mixture of the desired size of Barfi.
  2. Leave aside for 2-3 hours to set.

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