Mango Almonds Barfi
Mango almonds barfi with pistachio and almond flake
Ingredients
- 1 cup Mango pulp (Alphonso is ideal)
- 2 cups Crushed Almonds
- 2 tbsp Milk Powder
- 1 tsp Crushed Cardamoms (elaichi)
- 1 tbsp Brown sugar
- 5-7 strands Saffron strands (soaked in a few drops of water)
- A handful of crushed pistachio/almond flakes for garnishing
Instructions
- Cut peeled mangos into slices. Use Tupperware Smart Chopper to make pulp of the sliced-mangos
- Prepare almond powder using Tupperware Fusion Master. Add soaked almonds to the same and click here to learn how to crush/grind almonds for fine powder
- Now take the Mango pulp in a pan and start reducing it on medium flame with an occasional stir
- Add the milk powder and reduce the mixture further. Milk powder gives a smoother barfi. If you want to add sugar then do it now as after adding sugar again the mango pulp will become a little liquid inconsistency
- After the Mango pulp mix becomes thick enough, add the almond powder and elaichi powder
- Give it a nice stir and cook for another 4-5 minutes on medium flame with a continuous stir
- As the mixture starts to leave the sides it indicates that it is ready for setting
- In a greased tray put the mixture and flatten it. Refrigerate for a few hours for the barfi to set. Cut it into barfi like square or diamond shape
