Mango Barfi with fresh mango puree, cardamom and pistachio
- 250 ml mango pulp (3-4 mangoes pureed)
- 100 ml condensed milk
- 100 mls double cream
- 1/2 tsp freshly ground cardamom powder
- 180 gms milk powder
- 8-10 pistachios coarsely crushed
ine a flat dish with baking paper. Sieve the milk powder to rid of all the lumps. Add all the chopped mango to a blender and blend to a smooth puree. Strain the puree through a sieve to get a thick mix. If you’re using ready mango puree just add to a bowl.
Add the condensed milk to the mango puree and mix well. In a small sauce pan add the mix and bring to a boil. Simmer stirring frequently on a low heat for 10-12 mins. The mix will reduce slightly. Add the double cream and continue cooking for a further 15 minutes. Also add the ground cardamom powder. The barfi mix will thicken. Now using a whisk and working quickly add the milk powder; a few tablespoons at a time. Whisk well until all the milk powder has blended in. Keep the heat low and stir to make sure there are no lumps. It will come away from the sides of the pan and form a smooth dough.