Ingredients:

• 3 – alphonso mangoes
• 1/2 cup – Sugar
• 1 cup – water
• 200 g – mawa
• 15 to 20 strands – Saffron (soaked in2 tbsp hot Milk for 15 minutes)
• 10 to 12 – green Cardamoms (peeled and powdered)
• 4 tbsp – Ghee
• 1 tsp – Ghee (for greasing the thali)
• Almond and Pistachio slices (to garnish)

Method:

1. Peel the mangoes and squeeze out the pulp. Strain the pulp.
2. Mix mawa and the mango pulp.
3. Put the mixture in a heavy bottomed vessel and cook on a medium flame, stirring continuously.
4. Once the mixture begins to thicken add ghee gradually and continue stirring.
5. When the ghee separates remove from gas and keep aside.
6. Dissolve the sugar in 1 cup water and cook to make a thick syrup.
7. Add the mango mixture to the sugar syrup and mix well.
8. Continue stirring on a low flame till the mango mixture thickens sufficiently.
9. Add the saffron and cardamom powder and mix well.
10. Remove from gas. Grease a thali and pour the contents into it.
11. Evenly sprinkle almond and pistachio slices on it. Cool to set.
12. Once the barfi sets cut into pieces and serve.

Recipe courtesy of Anita Raheja