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Mango Barfi Recipe Video
|Organic whole milk riccota cheese||4 Cup (64 tbs), crumbled|
|Sugar||3 Cup (48 tbs)|
|Mango pulp||2 Cup (32 tbs), sweetened|
|Powdered milk||2 Cup (32 tbs)|
|Silver leaf||1 Dash|
Serving size: Complete recipe
Calories 6091 Calories from Fat 1776
% Daily Value*
Total Fat 205 g316.1%
Saturated Fat 121.1 g605.6%
Trans Fat 0 g
Cholesterol 639.6 mg
Sodium 2906.5 mg121.1%
Total Carbohydrates 883 g294.3%
Dietary Fiber 4.4 g17.6%
Sugars 861 g
Protein 195 g389.9%
Vitamin A 164.7% Vitamin C 36.8%
Calcium 527.5% Iron 7.1%
*Based on a 2000 Calorie diet
1.In a thick-bottomed vessel place the paneer/ricotta, sugar, and mango pulp and cook on a medium flame for about 15-20 minutes.
2.Stir in the milk powder and cook for another 5-10 minutes or until the mixture begins to leave the sides of the pan. Turn off the heat.
3.On a greased baking tray, pour and spread to about 3/4th of an inch thickness.
4.Place it in the refrigerator and allow to cool for at least 4 hours. This will make the burfi easier to cut.
5.Decorate with carefully placed edible silver leaf and pistachios and cut into squares.