Barfi is a classic Indian confection with a fudge-like consistency.The name is derived from the Persian word barf, which means “snow,” likely referring to its traditional white color (often from milk solids and sugar) or its snowy appearance when garnished with grated coconut or vark (edible silver leaf). The base is typically khoya (milk solids) or chenna (fresh cheese), combined with sugar and flavorings.
The Story of Mango Barfi:
· Seasonal Innovation: India is the world’s largest producer of mangoes, with hundreds of varieties available each summer. Mango Barfi is a beautiful innovation that incorporates this seasonal fruit pulp into the traditional barfi base. It allows people to enjoy the king of fruits in a preserved, sweet form long after the season ends (if frozen).
· Cultural Significance: It is a popular festive sweet, especially prepared during celebrations like Diwali, Holi, Raksha Bandhan, and weddings. Its vibrant yellow color and rich, tropical flavor make it a centerpiece on dessert platters.
· Regional Variations: While not tied to one specific region, it’s enjoyed across North India, particularly in states like Uttar Pradesh and Punjab, where khoya-based sweets are a specialty. South Indian versions might use coconut or semolina as a base.
2. Ingredients (for a traditional Khoya-based Mango Barfi)
This recipe makes about 20-25 pieces.
Main Ingredients:
· 2 cups (approx. 250g) Khoya (Mawa): Use full-fat, freshly grated khoya for the best results. Store-bought blocks are fine. See note below for substitutes.
· 1 cup (approx. 200g) Fine Sugar or Powdered Sugar: Adjust to taste and the sweetness of your mango pulp.
· ¾ cup Fresh Mango Pulp: Use pulp from sweet, ripe mangoes like Alphonso, Kesar, or Totapuri. Canned pulp works in a pinch, but fresh is superior.
· 1 tbsp Ghee (clarified butter): For greasing and cooking.
Flavorings and Garnish:
· ½ tsp Cardamom Powder (Elaichi)·
A pinch of Saffron strands (Kesar): Soaked in 1 tbsp warm milk (optional but highly recommended).
· 2 tbsp Chopped Nuts: Pistachios and almonds are traditional. Use for garnish and in the mixture.
Important note on khoya substitute:
you cannot find khoya,you can use:
· 1.5 cups Full-Fat Milk Powder + ½ cup Cream:
This mixture can be cooked down to mimic khoya’s texture.
· Ricotta Cheese: Well-drained ricotta can be cooked down to a thick consistency, though the flavor will be slightly different.
· Coconut Barfi Version: For a dairy-free alternative, you can make a version with desiccated coconut and condensed milk.
3. How to Make It (Step-by-Step Instructions)Prep:
1. Prepare the Pan: Grease a square or rectangular tray (like a thali or baking pan) with ghee. You can also line it with parchment paper for easy removal.
2. Grate the Khoya: If using a solid block of khoya, grate it using a box grater. This ensures it melts evenly without lumps.
3. Prepare Mango Pulp: If using fresh mangoes, peel and blend the flesh into a smooth puree. Strain if necessary to remove any fibers.
Cook:
4. Cook the Khoya: Heat a heavy-bottomed, non-stick kadai or pan on low heat. Add the grated khoya and cook, stirring continuously, for 4-5 minutes until it becomes soft and slightly loosens up. Do not brown it.
5. Add Mango Pulp: Add the fresh mango pulp to the khoya. Mix vigorously to combine. Continue to cook on low heat, stirring constantly.
6. Incorporate Sugar: After about 5-7 minutes, when the mixture starts to thicken and pull away from the sides of the pan, add the sugar. Mix well.
7. The Critical Cooking Stage: The mixture will become loose again because of the sugar. Continue to stir non-stop. This is the most important step to avoid burning. Cook until the mixture becomes very thick and starts to leave the sides of the pan completely. This can take 15-20 minutes.
8. Test for Doneness: To check if it’s ready, take a small portion and roll it between your fingers. It should form a soft, non-sticky ball. Another test is to smear a little mixture on a plate; it should not run and should hold its shape.
9. Add Flavors: Once the mixture is thick, add the cardamom powder, soaked saffron (with milk), and half of the chopped nuts. Mix well and turn off the heat.
Set and Cut:
10. Transfer to Tray: Immediately pour the thick mixture onto the greased tray. Flatten it quickly using a greated spatula or the back of a spoon to create a smooth, even layer about ½ inch thick.
11. Garnish: Press the remaining chopped nuts evenly over the top for decoration.3. 12.Setting Time: Let it cool at room temperature for 1-2 hours until it is completely set and firm to the touch. Do not refrigerate while it’s still warm, as it can cause condensation and make the barfi soggy.
13. Cut into Pieces: Once set and firm, run a sharp knife through it to cut into traditional diamond-shaped or square pieces.
Equipment Needed:
1. Heavy-Bottomed Kadai or Non-Stick Pan:
This is essential for even heat distribution and to prevent the milk solids from burning during the long, slow cooking process.
2. Spatula:
A sturdy, heat-resistant spatula for constant stirring.
3. Square or Rectangular Tray: To set the barfi. A typical Indian steel thali or a small baking pan (6×6 or 8×8 inch) works perfectly.
4. Grater:
If using solid khoya, a box grater is needed to grate it.
5. Blender: To make fresh, smooth mango pulp from ripe mangoes.
Serving and Storage:
· Serve at room temperature as a dessert or with tea/coffee.
· Storage: Store in an airtight container in the refrigerator due to the fresh fruit content. It stays good for up to a week. The texture becomes firmer when cold. You can bring it to room temperature before serving for the best flavor and texture.
· Freezing: You can freeze Mango Barfi for up to 2 months. Thaw in the refrigerator before serving.Enjoy making and savoring this taste of an Indian summer
