Mango, pistachio and cardamom fudge (Mango and cardamom barfi) from Indian Kitchen: Secrets of Indian Home Cooking (page 167) by Maunika Gowardhan

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Notes about this recipe

  • Foodycat on October 26, 2019

    I only had most of a 175g can of skimmed powdered milk, rather than the 250g whole powdered milk called for and it still worked really well, setting to a very firm fudge. I used canned mango puree. The flavour carried through better than I anticipated (although my husband thought it was pumpkin), the cardamom was not overwhelming and it doesn't end up as sweet as some Indian confectionery, which is to my taste. The recipe on her website is very similar but not identical http://maunikagowardhan.co.uk/cook-in-a-curry/mango-cardamom-and-pistachio-barfi/

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