Here’s a simple mango barfi recipe using only 5 ingredients. It’s incredibly smooth, filled with delicious mango sweetness, and ideal for those seeking a speedy mango dessert.
Barfi, also known as Burfi, is a rich and creamy sweet delicacy made from milk, widely enjoyed across the Indian subcontinent, especially during festive occasions such as Diwali and Holi. Among the many varieties of Burfi, some of the most cherished in India include Milk Burfi, Besan Burfi, and Coconut Burfi.
Mango barfi is a unique, seasonal delight that puts a tropical spin on the classic milk burfi. This delectable treat draws inspiration from the mango mawa ladoos.
Traditionally, barfi is made using khoya or mawa. However I often receive inquiries about Indian sweets prepared with milk powder, so I’ve chosen to divulge this unique recipe. Personally, I enjoy infusing mithai with fruits. Well, this mango barfi also proved to be a delicious treat.
My simple mango barfi recipe requires only 5-6 readily available ingredients from Indian or American stores. It captures the pure, unaltered taste of ripe summer mangoes.
This mango burfi is a hit with kids due to its unique milky flavor. While it requires effort to stir the mixture, the taste is worth it.
This mango burfi is
- Great for parties or celebrations.
- A tasty gift option.
- No grains can skip nuts.
- Quick and easy (30 minutes).
- Simple ingredients.
- Perfect for mango lovers and everyone else!
INGREDIENTS FOR MANGO BARFI
Mango Pulp– Choose ripe mangoes (like Honey or Ataulfo) for mango pulp. You can also use Kesar, Dusheri, or Alphonso mangoes if available. Use canned mango puree when not in season, like Kesar Mango Puree from Deep Foods.
Milk Powder – For mithai recipes, use Nido or Deep brand whole milk powder with a high milk fat percentage. Avoid skim or low-fat milk powder.
Saffron – Or use green cardamom for flavoring instead of saffron.
Other Ingredients – Desi Ghee Sugar & Milk
HOW TO MAKE MANGO BARFI
In a big non-stick pan (12-inch), combine sugar and mango puree over low heat.
Simmer on low heat for 6-8 minutes until the mixture thickens to a jam-like consistency.
Next, combine milk powder, ghee, and milk. Mix gently with a spatula over low heat, stirring continuously. Initially, it will appear grainy, but in 2-4 minutes, it will turn smooth and soft.
Keep cooking on low heat for 10-15 mins until the mixture clumps on a spatula, and folds without spreading.
In the final 2-3 minutes, include saffron and stir. Avoid overcooking to prevent sugar from caramelizing and making barfi tough. Move the mixture to a lined tray and flatten with a spatula. Optionally, add nuts on top.
Allow to cool entirely. Typically, wait for 4-6 hours. If too hot, refrigerate. After firm, slice into squares with a sharp knife.
NOTE The burfi's thickness relies on the tray you used. You can vary it to your preference.
HOW TO CHECK THE READINESS OF THE BURFI MIXTURE?
Here are some signs the burfi mix is ready to set:
- The burfi concoction will not exhibit a damp or watery consistency; instead, it will possess a velvety texture with a touch of fudge-like richness.
- If you layer the burfi mixture in the center of the pan, it will not spread very much or very slowly.
- The burfi mixture will form a clump around the stirring spoon.
- The mixture will be able to be folded on top of itself.
- To check the consistency, moisten your hands and grab a portion of the prepared burfi mixture. Attempt to shape it into a small ball; you’ll find it effortlessly manageable without the mixture adhering to your fingertips.
TIPS
- Mangoes – Opt for ripe and high-quality mangoes to achieve the most delightful mango flavor. Refrain from utilizing frozen mango chunks unless you are familiar with the brand’s sweetness level. Instead, opt for canned mango puree. Incorporate 1.5 cups of mango puree into your recipe.
- Mango Pulp – Make smooth mango pulp; strain if necessary to remove fiber.
- Pan -I suggest using a non-stick pan for making sweets like peda or burfi.
- Cooking Temperature – Cook mawa, mango pulp, and burfi mix on low heat to prevent burning. Indian sweets require patience; don’t hurry.
- Place parchment or wax paper in the tray before adding burfi for easy removal later.
- Substitute 1.5 cups of store-bought mawa for milk powder in this recipe.
- Make mango peda instead of burfi. When the mixture cools, shape it into flat round balls.
STORING & SERVING MANGO BARFI
Because this is a milk-based mithai, store mango burfi in a single layer in the refrigerator. If you have to stack it, put a piece of parchment in between so the burfi squares don’t stay together. Refrigerate for up to 3-5 days.
Remove the burfi from the refrigerator for 10-15 minutes before serving. Serve as a dessert or a snack.
Mango burfi can be frozen for up to a month. First, freeze the squares individually on a tray in a single layer. Place the tray in the freezer for the burfi squares to thoroughly freeze. Then place it in a ziploc bag and keep it.
FAQs
Not recommended, as they become watery when blended. Use canned mango puree instead.
Simply transfer the mixture to a blender and blend until smooth, then return to the pan and proceed with the next stages.
Yes, you can. Use the same amount of grated khoya in place of milk powder in the recipe. This way, you can skip the instant mawa preparation steps.
RECIPE CARD
Mango Barfi | Mango Barfi With Milk Powder
Ingredients
- 1 cup Sweetened mango pulp canned or from fresh mangoes
- ⅓ cup Granulated sugar
- 2 cup Whole milk powder I like Nido brand
- 2 tbsp Ghee
- 10 to 12 Saffron strands
- Silvered nuts, warq (edible gold or silver) for decorating
Instructions
- Set the mango burfi on a tray lined with parchment paper. In 1 tablespoon heated milk, infuse saffron. Allow to stand.
- If using fresh mango, place mango pieces in a blender container and puree until smooth. Strain the pulp if necessary.
- Add the sugar and mango puree to a big nonstick pan (I used a 12 inch). Set on a low heat.
- Cook for 6-8 minutes on low heat, or until the mixture appears jammy.
- Then, using a gentle spatula, combine the milk powder, ghee, and the remaining 1 tablespoon milk. Cook on low heat, stirring constantly. The mixture will appear gritty at first. After 2-4 minutes, the mixture should be smooth and soft.
- Cook for another 10-15 minutes on low heat, or until the mixture begins to leave the sides of the pan and clumps around the spatula. You'll be able to fold it over without it spreading.
- Place the burfi mixture in the tray. Using a spatula, level the surface. If desired, place some nuts on top.
- Allow to cool completely. Normally, I leave it for 4-6 hours. Refrigerate the mixture if it becomes too heated.
- Once set, top with edible gold or silver foil. Cut into as many squares as you like using a sharp knife.
Notes
- Mangoes – Opt for ripe and high-quality mangoes to achieve the most delightful mango flavor. Refrain from utilizing frozen mango chunks unless you are familiar with the brand’s sweetness level. Instead, opt for canned mango puree. Incorporate 1.5 cups of mango puree into your recipe.
- Mango Pulp – Make smooth mango pulp; strain if necessary to remove fiber.
- Pan -I suggest using a non-stick pan for making sweets like peda or burfi.
- Cooking Temperature – Cook mawa, mango pulp, and burfi mix on low heat to prevent burning. Indian sweets require patience; don’t hurry.
- Place parchment or wax paper in the tray before adding burfi for easy removal later.
- Substitute 1.5 cups of store-bought mawa for milk powder in this recipe.
- Make mango peda instead of burfi. When the mixture cools, shape it into flat round balls.