- Take out two cups of mango pulp from 3 or 2 big sized mango.
- Blend the pulp well.
- Cut the almonds, pistachio, raisin and cashewsnut in small pieces.
- Heat the ghee in a pan and once the ghee melts, add semolina/suji to it.
- Stir it till the suji gets brown in colour and starts giving of roasting smell.
- Keep it into a separate bowl and mix together milk, mawa and suji.
- Pour the sugar and mango pulp together into the pan and let it cook for a while.
- Keep string it with the spoon at small intervals.
- Once the pulp gets thick, add the cooked suji-milk mixture into the mixture of mango pulp and sugar.
- Cook it and continuously stirring the mixture with the spoon.
- When the mixture gets thick like a halwa, and starts to leave the corners of the pan, add some cashews and cardamon to it.
- Stir it regularly till the mixture forms a thick consistency
- Grease a plate or tray and put the mixture on it and garnish it with some cashews, almond, raisin and pistachio.
- Let the mixture get cool and within 2 hours the Mango barfi will get cold and be ready to eat.
- Cut this barfi in desired shape.
- Mango barfi is now ready to serve.
- You can eat the fresh barfi immediately and can store the left over in an air-tight container for a few days.