Mango milkcake (barfi)

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Mango milkcake (barfi)
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Mango milkcake (barfi)

Recipe by Mudita BhageriaCourse: dessertCuisine: IndianDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

22

minutes

Any festive come and we of course first make sweets on holidays. and this barfi is excellent for summertime. Because there are a lot of varieties of mangoes in stores – get some and try this out! It really is heavenly.

Ingredients
1 cup mango pulp

  • ⅔ cup dry milk powder or more if required

  • ¼ cup condensed milk

  • ⅓ cup cream

  • Few threads saffron

  • ⅓ cup milk

  • 2 tsp cardamom powder

  • 2 tsp sliced pistachios

  • 2 tsp sliced almonds

  • 1 tsp butter/ghee or wax paper to prevent from sticking on the tray

  • Optional–silver lining or chandi varak

Directions

  • First, take a tray and spread butter or wax paper. 
  • Take a fry pan and put on high heat. Add mango pulp with condensed milk and stir in the pan.
  • Wait until the mango mixture is boiling. Keep stirring. 
  • Meanwhile, add the saffron to the milk and keep aside. 
  • Once boiling, simmer and keep stirring.
  • Add saffron milk and cardamom to the mixture. Keep stirring for about 15 minutes. 
  • Now, add cream and keep stirring for about 20 minutes.
  • Slowly incorporate the dry milk powder and continue to mix, otherwise the milk will not mix.
  • Then wait for about 10 minutes or until the mixture does not stick to the pan. If not thick, add more dry milk powder. 
  • Take a tray and evenly spread the mango mixture. 
  • Garnish with cardamom, pistachios, almonds and chandi varak. 
  • Put the barfi in the fridge overnight or longer.
    Cut and serve .

Notes

  • Use sweet mango for this recipe.
  • f you like this recipe, please check out similar recipes in ttps://amzn.to/3PAH9s1(available on Amazon.