Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Thursday, March 24, 2011

Mango Borfi(আমের বরফি)

  1. Mango pulp- 2 cup(you can make fresh pulp by blending ripe mango)
  2. Clarified butter/ghee-4 Tbs
  3. Grated coconut- 1 cup
  4. Mawa-1.5 cup(you can use sweet condensed milk(14oz can) instead of mawa)
  5. Sugar-3/4 cup(if you use sweet condensed milk then use sugar to your taste )
  6. Cardamom powder-1/4 ts
  7. Orange food color-1/8 ts(dissolve in 1 Tbs water)
  8. Almond (chopped)-1 Tbs
  9. Salt-1/4 ts
  1. Pour clarified butter/ghee in a pan and heat it to a medium flame. Add mango pulp and stir it. Stir it until moisture evaporate. Then add cardaom powder, salt, sugar and coconut and mix it well.
  2. Add mawa and mix it. Then add food color and stir continuously to mix the color.
  3. Stir and dried the moisture from the mix until it find enough consistency to make borfi from it(this consistency should be thicker than halwa). Add half almond to it and mix.
  4. Now spread some ghee on your serving dish, pour the halwa and flatten it evenly with the back side of a spoon. For nice plane surface also add some ghee or oil on the spoon.
  5. Garnish the top with the rest of the almond and keep it to cool down. Then cut it to diamond or barfi shape and serve.

    1 comment:

    1. Can I make this without coconut? I want to make it for my mom but she is sensitive to cocunut has digestion problems :/