Mango meva peda

Peel 2 large-sized peas, remove the pulp, make Pipli and 2 cups of mango. Cut the cashew nuts into small pieces, thin finely chop the pistachios. Peel the cardamom and take it. Heat the ghee in the pan and heat it, add the gram flour after melting the ghee and fry it until it becomes brown in color and good smell. Take out the roasted gram flour in the cup.

Add mango pulp and sugar and put it in the pan and let it cook. Run a spoon in a little while. Let the sugar dissolves and mango pulp thicken

After the mango pulp is thickened, mix roasted gram flour, mango and sugar in a thick pulp and cook with a spoon, when the mixture becomes thick like halva and starts to drop on the edge of the embryo, then save some cashew nuts in it, Put pieces and grated cardamom and cook until continuous consisting of a spoon of continuous stirring.

Add the mixture to the smoothly made plate and spread it like one, add chopped cashew nuts, pistachios and paste it. Allow the mixture to be cooled in the plate, in the next 2 hours the mango barfi will be cold and ready.

Cut Mango Barfi into your favorite shape. Delicious mango barfi is ready, fresh fresh barfi you just eat and keep in the remaining mango barfi air tight container and take it for 10 days in the fridge.

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