Rich aromatic, I can taste the flavours of India with this recipe. The first time I tried this recipe was in lockdown #2020 and I was making it for some friends. This recipe requires a lot of stirring so you’ll have big arm muscles by the end of it! Keep an eye on the stove to make sure the mixture doesn’t over cook or stick to the pan.
The recipe is below:
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 250 ml mango pulp tinned
- 100 ml condensed milk
- 100 ml double cream
- 240 g milk powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon nutmeg
- a few strands saffron
- 1/2 cup desiccated coconut
Ingredients
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Instructions
- Line a flat dish or steel plate with grease proof paper. Sieve the milk powder to rid of any lumps.
- Add the condensed milk and mango pulp together mix well in a small saucepan. Simmer stirring frequently on a low heat for 10-12 mins.
- Add the double cream and continue cooking for a further 10 minutes. Also add the ground cardamom powder, nutmeg and saffron. The barfi mix will start to thicken slightly.
- Using a whisk and working quickly add the milk powder; a few tablespoons at a time. Whisk 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.
- Take a small piece of dough at a time and roll it into a ball. Dip the balls one at a time into the coconut and place into the pre prepared dish.
- Cool and set the balls overnight and they'll be ready to eat in the morning!
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