MANGO PISTA BARFI

How’s the summer treating you? Mangoes are in season and before this season ends why not make an easy “Mango Pista Barfi”? “Mango Pista Barfi” has an intense mango flavor, mildly sweet and it can be quickly prepared. Through this recipe I will be sharing few easy tips for making the perfect “Mango Pista Barfi”.

Why do we need to spent so much money to buy Barfi from a Halwai? when we can prepare it easily at home. Sharing with you the yummiest and insanely addictive dessert that can be prepared very quickly and more economic than a Halwai. Look at the lovely bright natural colour from Mango, you must try out this recipe today in your kitchen. 

By the way, have you seen my previous recipe video on “Aam Jhora”, that was a refreshing summer soothing drink. Thank you guys for your lovely comments on the “Aam Jhora” recipe. If you have not yet gone through my written recipe on “Aam Jhora”, I would recommend you to check it today. I am also glad to share with you the interesting video recipe of “Aam Jhora”.

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So without wasting much time, let's head to the recipe.

Ingredients:

• 500gms Ripe Mangoes
• 2 tbsp. Ghee
• 1 cup Milk Powder
• 3 tbsp. Sugar
• Few Pistachios slices
• Few Saffron strands (optional)

 Procedure:

Here I am using 2 ripe Neelam Mangoes. You can use Alphonso or Badami Mangoes or forget it, get what is available in the market.

Chop the mangoes without skin, put it in a blender and blend them well to make a smooth puree.  

For blending I have not added any water and I got 1 and ¼ cup of the puree. Alternatively you can try this recipe with canned Mango puree.

Take a non-stick Pan or use iron Skillet. Start with a low flame, heat Ghee, into this add the freshly made Mango puree. 

Sauté for a minute, when it is slightly warm, add the milk powder and mix.

If you feel the mixture is too dry then you can add 2 tbsp. fresh milk and mix well. This is optional and it depends on the type of ripe Mangoes.

Tip 1: Always cook on low flame and stir continuously. This baby needs too much attention.

Continue stirring and cooking on low flame. When the mixture is all well mixed, add the sugar. I did not add sugar in the beginning, because I don’t want the sugar to caramelize. 

See when you add sugar, the mixture will loosen up a bit and that’s fine. Continue cooking on low flame until you see the mango mixture is leaving the sides of the pan and if there is any excess ghee it will also start releasing. 

It is completely optional to add Saffron. Just few minutes before offing the flame add the Saffron strands (or Saffron dissolved in 1 tsp. warm water) and mix well until the colour spreads out.

The yummy Barfi dough is perfectly cooked. Allow it to rest for 5 - 10 minutes before I head to the final step of molding.

Tip 2: Do not overcook the mixture or use high flame, otherwise the barfi will become chewy but still it will be tasty.

Tip 3: To test if the mixture is ready, take a little mixture and roll to make a ball. If it rolls out without sticking, then it is ready.

Barfi is an easy recipe, just follow these 3 tips for prefect “Mango Pista Barfi”.

The Barfi dough has cooled and now give a gentle knead and roll it out.

Spread out a parchment paper (instead of parchment paper you can also use a clean plastic sheet). Onto it place the rolled out Barfi dough. Place another parchment paper or plastic sheet over the Barfi dough and without much pressure gently and evenly flatten out the Barfi dough with even thickness. You can make thick or thin barfi.

Garnish with nuts of your choice. I prefer to use Pitsa because it’s said that and it is true - Mango and Pitsa match is made in heaven. 

Cut it out to your desired shape, square, round, diamond, or a flower shape. I have used flower shape mould to cut the Barfi. 

For setting, place the Barfi in the Fridge for 45 minutes and then what? Attack it, if there are some left over, store it in an air tight container. 

Follow the 3 tips to make the perfect “Mango Pista Barfi”.

TIPS:

1: Always cook on low flame and stir continuously. This baby needs too much attention.

2: Do not overcook the mixture or use high flame, otherwise the barfi will become chewy but still it will be tasty.

3: To test if the mixture is ready, take a little mixture and roll to make a ball. If it rolls out without sticking, then it is ready.

Do try this recipe this summer and feel cool, rejuvenated like never before and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

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