I have a super duper sweet tooth since childhood. I remember eating a whole box of sweets in a day and then getting a scolding from parents for that. And this has remained the same to this day. I knew that this would remain the same even after my marriage and the only difference will be the person giving me a scolding will be my husband. But after coming to the US, I found that not a single brand of sweets passed my expectation. I so miss those sweets we used to get at a ‘halwai’ in India. But then I decided, instead of crying for not getting those sweets, I would attempt to make those at home. Who knows, while giving my best shot and trying out these recipes, my cravings will be fulfilled too. Two birds in one stone kind of thing!
Although I have not yet accomplished all of those sweets, I am reaching there. Today I am sharing with you one of my favorites – Mango Barfi. I like this flavor with mawa / Khoya. But since we don’t get it here, I tried it with almond flour.
- 1 cup (+) 1/3rd cup Almond Flour
- ½ cup heavy whipping cream
- ½ cup mango pulp
- ¼ cup sugar
- 2 tablespoon clarified butter/ ghee
- Crushed almonds for garnishing
- 4-5 Saffron threads
- Grease a loaf pan and line it with a parchment paper. (I prefer barfi in cubes so I am using loaf pan here, but it is totally up to you) But make sure that you line your vessel with parchment paper so the barfi will be easy to remove.
- Warm up the heavy whipping cream. Add mango pulp, saffron threads and sugar in it. Mix well. Don’t heat up the whipping cream much or else adding mango pulp in it will result in curdling the cream. Set aside.
- Heat ghee/ clarified butter in a skillet and add almond flour in it. Roast it on a low flame. Keep stirring or it might burn. Roast for 5-6 minutes.
- Add the whipping cream and mango pulp mixture to the skillet and mix well on low flame. Keep stirring to avoid burning. After working it for 7-8 minutes, the mixture will start to thicken. It should be thick but flowing.
- Pour this batter in the lined loaf pan and let it cool down. Put it in the fridge for a minimum of two hours or more. Once it is set, cut into pieces(cubes).
- Garnish with crushed almonds and serve.