On the 6th day of Ganesha’s arrival we are preparing a quick delicacy which is rich in vitamin C and is loved by all. This flavorful recipe can be prepared in a ziffy and can be stored for long.
Cooking time: 30 minutes
INGREDIENTS:
Mango pulp: of 1 kg mangoes (Peeled, pulped and blended)
Sugar to taste
Corn flour : 3-4 tbsp
Cardamom powder : 2 tsp
Desiccated coconut powder: 2-3 tbsp (for garnish)
Ghee: 3 tbsp
Cooking Steps:
Heat a thick bottomed pan on medium flame and pour in 1 tbsp ghee in it. Now add the pulped and blended mango to the pan and stir continuously for 2 minutes. In a separate bowl mix the corn flour with 1 cup normal water, mix it and pour it into the pan. Keep stirring the mixture nonstop for 3 minutes. The pulp will become a little transparent. Add sugar and cardamom powder. Keep stirring for 1 minute. Now add 1 tbsp ghee to it and keep stirring for 1 more minute. Add 1 tbsp again and keep stirring for one minute. Grease a flat plate with ghee and spread the mixture in the plate evenly. Sprinkle the desiccated coconut powder over the spread evenly. Set it to cool in the freezer for 15 minutes. The spread will settle. Now cut the spread in whichever shape you prefer. Your soft and delicious mango barfi is ready for Ganesha’s prasadam.
