Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dessert

Panhachi Barfi (Raw Mango Fudge)

A seasonal summer innovation — the intensely flavoured smoke-roasted raw mango concentrate of Panha (Recipe 32) cooked with condensed milk and khoya until it sets into firm, tangy-sweet fudge squares. The smokiness from the charred mango gives these barfi pieces a complex, adult flavour that is unlike any other Indian fudge — simultaneously sweet, sour, smoky and fragrant with cardamom. A modern Pune mithai creation.

🧺 Ingredients

• 2 raw green mangoes (roasted over direct flame until charred; pulp extracted = ~¾ cup)
• 150 g khoya / mawa, crumbled
• ½ cup (160 g) condensed milk
• 3 tbsp sugar (adjust — the mango is tart; more may be needed)
• 1 tbsp ghee
• ½ tsp cardamom powder
• Pinch of black salt
• 2 tbsp pistachios, slivered (garnish)
• Ghee for greasing tray

👩‍🍳 How to make Panhachi Barfi

1. Roast raw mangoes directly over gas flame, turning every 30 seconds, until completely charred and soft (15–20 minutes).
2. Cool, peel off charred skin, extract pulp from seed.
3. Mash smooth.
4. You need ¾ cup smoky raw mango pulp.
5. In a heavy non-stick pan, combine crumbled khoya, condensed milk and ghee over medium-low heat.
6. Stir continuously for 8–10 minutes until khoya melts and combines smoothly.
7. Add mango pulp, sugar, cumin powder, black salt and cardamom.
8. Stir vigorously over low heat for 12–15 minutes — the mixture will bubble (mango's water content) then gradually thicken as the water evaporates.
9. Continue until the mixture pulls cleanly from the pan sides.
10. Visual cue: when dragged with a spatula, the trail holds for 5 seconds.
11. Pour onto greased tray.
12. Spread to 1.5 cm.
13. Press pistachio slivers on top.
14. Cool to room temperature (30 min), refrigerate 1 hour.
15. Cut into squares.
16. The barfi will be pale green-yellow and have a complex smoky-sour-sweet flavour.

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