aam ki barfi recipe, Mango Burfi Recipe, Mango Fundge, Amba Barfi, आंबा बर्फी, Aam Pak,
#Mango_Burfi #Aam_ki_Barfi #Mango_Fudge #Aam_Pak
Ingredients for Mango Besan Barfi:
Ripe Mango Pulp – 1 cup
Chickpea Flour – 1 cup (110 gms)
Sugar – ¾ cup (150 gms)
Ghee – ⅓ cup (80 gms)
Cashew – 10 to 12 pcs (finely chopped)
Pistachios – 10 to 12 pcs (finely chopped)
Green Cardamom – 5 to 6 (powder)
How to make Mango Besan Barfi
1- In a pan, melt 1/3 cup of clarified butter. Once melted, roast 1 cup of chickpea flour in it.
2- Roast the chickpea flour while continuously stirring it on a medium flame till it is brown in colour.
3- The chickpea flour has become dark. It means has been well roasted.
4- Now, peel 2 mangoes. Grind the mangoes and extract the pulp to get 1 cup of mango pulp.
5- Cook the pulp and 3/4th cup of sugar together until the mixture becomes thick in consistency.
6- Add the roasted chickpea flour, few finely chopped cashews and green cardamom powder to the mixture.
7- Stir and cook until it becomes thick in consistency.
8- The mixture of chickpea flour and mango is now thick.
9- Take a plate and spread some clarified butter evenly on it.
10- Pour and spread the mixture in the plate. Garnish it with chopped cashews, pistachios and press them till they are well fixed in the mixture.
11- Allow it to set for 7 to 8 hours or leave it overnight. Keep it in the open or in a dry, cool place.
12- The barfi has set. We can now cut it into pieces. Heat the plate from bottom to remove the pieces with ease.
13- Mango Besan Barfi is ready to be served.
1- You can take any kind of mango. If they are threaded mangoes, filter them using a strainer before use.
2- If the colour of the mango is slightly light, you can add yellow food colour to it.
3- Mango Besan Barfi can be stored in the refrigerator and consumed within a month of preparation.
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