A Barfi is generally made with milk, cottage, and sugar. Some types are a combination of of dried fruits and sugar. Dairy based Barfis may have dried fruits, nuts, and fresh fruits added them during the cooking process. The Barfis that have a dairy base have a smaller shelf life that the ones made with just dried fruits and nuts.
Mango Barfi is a classic sweet from Uttar Pradesh. Prepared with fresh mango pulp and sweetened milk, it is melt-in-the-mouth delicious and addictive at the same time. I have to say that as a lover of the many varieties of Indian mangoes as dessert mangoes, I rarely like to mess about with them. They taste best by themselves or with a dollop of fresh cream or mildly sweetened ice cream. And yet when I made this Mango Coconut Barfi for a New Year's treat yesterday, I was pleasantly surprised with results.
1 can condensed milk
1 cup mango pulp
3/4 cup shredded coconut
1/2 tsp cardamom powder
1/2 cup full fat milk
2 tbsp ghee
1/2 cup dry roasted pistachios, sliced or crushed
- Pour the ghee in a heavy bottomed pan.
- Add the shredded and roast on a gentle heat until the colour of the coconut just begins to turn golden.
- Now add the milk, stir, and cook the coconut in the milk for about five minutes.
- Pour in the condensed milk and mango pulp.
- Blend well and bring to a simmer. Stir occasionally so that the coconut does not stick to the bottom of the pan.
- The mix will begin to thicken slowly. Continue cooking till you see the mix come together and the ghee begins to separate.
- Set a piece of parchment paper on a cookie sheet. Grease it lightly with some ghee.
- Remove the mix onto this sheet. Using a spatula, pat down evenly to 1/2" thickness.
- Cool completely. Cut into squares or diamonds.
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