Mango Berfi

Ingredients

• 28 g (2 Tbsp)clarified butter
• 120 g (1 cup)milk powder
• 306 g (1 cup)condensed milk
• 240 ml (1 cup)mango purée
• 1 tspground cardamom
• to garnishsliced pistachios

Instructions

1. 1

   Cook the mixture

   Put everything except the pistachios in a pan. Cook over high heat, stirring constantly.

2. 2

   Thicken the mixture

   As the ingredients melt, keep stirring until they combine into a smooth mixture. Continue cooking until it thickens.

3. 3

   Cool the mixture

   Turn off the heat and transfer the mixture to a separate plate. Leave it to cool.

4. 4

   Shape the barfi

   While the mixture is still warm, take a small portion and roll it into a ball. Gently flatten it into a disc, or shape it as desired.

5. 5

   Add the garnish

   Top the shaped pieces with sliced pistachios.

What is mango barfi?

Barfi is a South Asian sweet, often made with milk solids and cut or shaped into small pieces. This version adds mango purée and cardamom for a fruity, fragrant variation.

Milk powder and condensed milk give the mixture its rich, fudgy base, while cooking it together helps it thicken enough to shape. Pistachios add a finishing touch of colour and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 14g protein, 63g carbs, 21g fat.

The condensed milk, milk powder and mango purée contribute most of the carbohydrates, while clarified butter and the dairy ingredients supply much of the fat. Milk powder and condensed milk provide most of the protein. Pair a piece with unsweetened tea and fresh fruit for a more varied serving.

The ingredients that matter

Milk powder: it gives the sweet its milky body and helps the cooked mixture become firm enough to shape. Measure it accurately, as too much can make the result dry.

Mango purée: a smooth purée blends more evenly into the milk mixture than large pieces of fruit. Its sweetness and thickness can vary, so the mixture may take a little longer to thicken.

Cardamom: ground cardamom brings a warm, aromatic note that complements the mango. Stir it in with the other ingredients so it is distributed throughout.

Stir constantly over high heat

Keep the mixture moving across the base and sides of the pan as it heats. Milk powder and condensed milk can catch on the bottom if left unstirred, especially over high heat.

Use a sturdy spoon or spatula and scrape the pan as you stir. Once the ingredients have melted together, continue stirring while the mixture thickens.

Look for a thicker mixture

The method gives no exact cooking time, so use the texture as your guide. The mixture should look smooth and noticeably thicker before you turn off the heat.

Transfer it to a separate plate to cool. It needs to be warm enough to handle for shaping, but not so hot that it is uncomfortable to touch.

Shape while warm

Take small portions and roll them into balls, then flatten them gently into discs or make another shape. Work while the mixture is still warm, as it becomes harder to shape as it cools.

Try to keep the pieces a similar size so they are easy to serve together. Add the pistachios after shaping, pressing them on gently if needed.

Serving and timing

Serve the pieces once they have cooled enough to hold their shape. Their sweetness makes small portions a natural fit alongside tea or coffee.

The total cooking time is not specified, so allow for the mixture to cool before shaping and serving. You can prepare the pistachios while it cools, ready to garnish the pieces.

Recipe notes & tips

• Use a pan with a sturdy base to help the mixture heat evenly.
• Measure the ingredients before starting so you can stir continuously once the pan is on the heat.
• Scrape the bottom and sides of the pan as you stir.
• Transfer the mixture to a plate promptly once it has thickened.
• Shape the portions while the mixture is still warm.
• Slice the pistachios finely so they sit neatly on the pieces.

Variations

• Extra cardamom: add a little more ground cardamom for a stronger aromatic flavour.
• Rosewater: stir in a small splash after turning off the heat for a floral note.
• Cashew garnish: use chopped cashews instead of pistachios for a different crunch.
• Mixed nuts: garnish with a mix of finely chopped nuts.
• Square pieces: spread the warm mixture on a plate and cut it into squares once it has cooled enough to hold its shape.

Common mistakes to avoid

• Stopping the stirring: the mixture can catch on the pan; keep scraping the base and sides as it cooks.
• Shaping it too hot: it may be difficult to handle; let it cool until warm before forming pieces.
• Waiting until it is fully cool: the mixture can be harder to shape; portion it while still warm.
• Using chunky purée: fruit pieces can make the mixture less even; use smooth mango purée.
• Cooking for a set time: the method gives no exact timing; stop when the mixture has visibly thickened.

How to store

Store the cooled barfi in an airtight container in the fridge and use within 3–4 days. Let it sit briefly at room temperature before serving; reheating is usually unnecessary and can soften the pieces.

Frequently asked questions