न दूध मावा न घी 3 चीज़ो से बनी ऐसी स्वादिष्ट मिठाई की पूरी गर्मी खाएं| Aam Mango Barfi | Aam Ki Barfi
CookwithParul・2 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.
