AMBH JI BARFI

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(Um~bh Jee Bur~fee)

(Mango Fudge)                                                                                                                           

Ingredients

Alphonso Mangoes – 6 pieces

Khoya -1/2  kg.  (recipe for Khoya is given below)

Ghee - 1/2 cup

Sugar – 1/2 cup

Saffron – a few strands

Cardamom Powder – 1 tsp.

To Garnish – Few slices of Almonds and Pistachio or 2 sheets of edible silver leaf.

Recipe for Khoya:

Ingredients:

Milk powder – 2 cups

Evaporated milk - as required

 Method

1. In a bowl, pour in half the quantity of the Dry Milk Powder.

2.  Pour some evaporated milk in it (just a bit at a time)

3. Now mix it together as a dough (it becomes bit sticky to manage)

4. Add some more evaporated milk or the Dry Milk Powder to this as needed to achieve a tight consistency.

5. Make this in the form of a ball, smear your hands in water to smoothen this ball.

6. Keep this ball in the freezer for about 30 minutes.

7. Now using a grator – grate this in another clean bowl.

Khoya is ready. You can keep it in the fridge for a day or so, but do not store it longer.

Method for Mango Burfi

1. Prepare mango pulp and strain it.

2. Mix the pulp with khoya in a heavy based pan on a low flame. Stir it continously till it thickens.

3. Add ghee little by little. When the ghee separates from the mixture, remove from heat.

4. Make sugar syrup, add enough water to soak the sugar completely. Make syrup of 1- string consistency.

5. Mix the mango- khoya mix on low flame and pour the sugar syrup in it. Stir it continously till it thickens.

6. Add saffron and cardamom powder, mix well and remove from heat.

7. Grease a thali and pour this mixture on it. Flatten it with a greased rolling pin.

8. Sprinkle slices of almonds and pistachios or decorate with silver leaves.

9. Let it cool and cut into pieces.

To Serve

Ambh ji burfi is a seasonal sweet as it can be made when alphonso mongoes are in season.  It has a shelf life of about  7-10 days.

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