न दूध मावा न घी 3 चीज़ो से बनी ऐसी स्वादिष्ट मिठाई की पूरी गर्मी खाएं| Aam Mango Barfi | Aam Ki Barfi

CookwithParul2 minutes read

Make Mango Malai Barfi without traditional ingredients like mawa, condensed milk, or ghee, using ripe sweet mangoes, sugar, fresh cream, and coconut for a fudgy texture. Add saffron-infused milk and optionally orange food color for flavor and color. Set in a plate, cool, and cut into shapes for serving after cooking until thick and shiny.

Insights

  • The Mango Malai Barfi recipe detailed in the text is a summertime dessert that doesn't require traditional ingredients like mawa, condensed milk, milk powder, milk, or ghee, making it a unique and accessible option for those with dietary restrictions or preferences.
  • The absence of ghee in the recipe is compensated by using coconut oil and milk cream, resulting in a fudgy texture for the barfi, showcasing innovative ingredient substitutions that can lead to delicious outcomes while catering to different dietary needs or flavor profiles.

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Recent questions

  • How do I make Mango Malai Barfi?

    Combine ripe mangoes, sugar, cream, and coconut; cook until thick.

  • What ingredients are needed for Mango Malai Barfi?

    Ripe mangoes, sugar, cream, coconut, saffron-infused milk, optional food color.

  • Can I make Mango Malai Barfi without condensed milk?

    Yes, you can omit condensed milk and use fresh cream.

  • What is the texture of Mango Malai Barfi?

    The barfi has a fudgy texture due to coconut oil.

  • How should I serve Mango Malai Barfi?

    Set, cool, and cut the barfi into desired shapes.

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Summary

00:00

Mango Coconut Barfi Recipe for Summer

  • Recipe for Mango Malai Barfi without mawa, condensed milk, milk powder, milk, or ghee, perfect for summer.
  • Use three ripe sweet mangoes, like Alphonse mangoes, to yield about one and a half cups of mango pulp.
  • Grind mangoes into a paste, add one cup of sugar, and half a cup of fresh cream to the mixture.
  • Cook the mixture in a pan until it thickens and becomes shiny, then add 400 grams of fresh coconut.
  • Stir continuously until the mixture thickens and leaves the pan, adding saffron-infused milk for flavor.
  • Optional: Add orange food color for a better color if mangoes are light.
  • No need for ghee due to coconut oil and milk cream; the barfi will have a fudgy texture.
  • Set the barfi in a greased plate, let it cool for half an hour to an hour, then cut into desired shapes for serving.
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