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Sunday, October 27, 2013

Mango Barfi/ Mango Vadi

A very popular sweet in Maharashtra, it is a combination of two rich ingredients viz. mango pulp and mava. This was one of the first sweets that I had tried making at home once I figured out how to make mava. The result was so tasty, and my family loved it. The next year, I taught another friend how to make it and we made it together for her Diwali party. However, I didn't cook it to the right consistency and it turned out a little soft. It set into a semi-soft barfi in the fridge and I got several compliments on it. In fact, this softer version was compared to the one made by a famous Mithai house in Pune. Hence, this is a very forgiving recipe. Whether you cook it to the right consistency or make it a bit softer, the taste doesn't get affected, and is delicious.

2 cups mango pulp
1.5 cup mava/khoya/khava
2 cups sugar
1/2 cup powdered sugar (not icing sugar)

Mix the sugar and mango pulp in a microwave safe bowl, and cook it in the microwave for 10 minutes, till the mixture thickens and changes color and darkens. Cook it in 2 minute increments and stir.
In a separate bowl, heat the mava in the microwave for 1 minute and then add this sugar and mango pulp mixture to the mava. Mix this well.

Grease a pan with some clarified butter and keep aside. 

Now, transfer this mixture to a thick bottomed pan and reduce the mixture till it starts to thicken. Make sure you are doing this on low-medium heat, so that the mixture doesn't burn. Keep stirring often. Let the  mixture thicken, till it is so thick, that when you stir it, you can see the bottom of the pan and the mixture doesn't flow back to cover the base of the pan easily. You can also try and take a small drop of the mixture onto a plate, let it cool slightly, and try to roll it into a ball. If you can roll it into a soft ball without it being very sticky, then the mixture is at the right thickness.

Take this mixture off the heat and let it cool down a bit till it is easy to touch without burning your fingers, but still warm. Then add the powdered sugar to it and mix well.

Pour this into the greased pan and using the base of a measuring cup or a steel cup, flatten it out into the pan. The thickness of this should be about 1/2 -3/4 inch. Let the mixture cool down a little more till luke warm and then cut it into squares about 1X1 inch in size.

As you can see from the pictures, I prefer making the softer version. It is great, irrespective of the consistency. 

You can use any canned pulp. If you use fresh mango pulp, remember that it may be more watery than the canned one and you may need to use more pulp, else the taste of mango may not be very strong. Also, canned pulp already has some sugar added to it. If you use fresh pulp, you may need to increase the amount of sugar being used, based on how sweet the mango is.
If the mixture is too thick and you are unable to flatten it, add a little milk and cook it till it softens. If it is too soft, that you are unable to cut it without it sticking to the knife, then cook the mixture for a few more minutes. You can also let it set in the fridge over a couple of days. This easily lasts in the fridge for about 10 days to 2 weeks.
Don't use icing sugar, because it is a mixture of powdered sugar and cornstarch.


  1. looks yummy.......I have some Mava-Milk Powder, can I use that??

    1. I haven't ever used mava-milk powder, but if you know how to substitute it for mava in recipes, then you can use it.

  2. For those who can't find khoya (especially in western countries) get a can of Ricotta cheese and heat it in a pan for 5 minutes. The resulting thing is same as khoya including the smell and taste.