Mango Barfi — Traditional Pakistani Sweet with Khoya

Mango Barfi — Traditional Pakistani Sweet with Khoya

Quick recipe summary
Cook khoya with sugar and Chaunsa pulp until thick. Spread, cool, cut into squares. 30 min. Makes 16 pieces. Pakistani Eid favorite.

Why this recipe works

Barfi is the milk-fudge of Pakistani dessert tradition. The mango variant — adding fresh Chaunsa pulp to the khoya base — creates a seasonal Eid sweet that's only possible during mango months. A homemade gift to neighbors or for the Eid table.

What's great about this approach

  • Eid favorite — perfect festive sweet
  • Make-ahead — keeps 1 week refrigerated
  • Naturally vegetarian
  • Gifting-friendly

What to watch for

  • Use full-fat khoya/mawa — light khoya makes thin barfi
  • Cook patiently — rushing scorches the milk
  • Cool fully before cutting

At a glance

Prep Cook Servings Difficulty
15 min 25 min 16 pieces Intermediate

Ingredients

  • 400g khoya/mawa (or homemade reduced milk)
  • 1 cup ripe Chaunsa mango pulp, strained smooth
  • 3/4 cup sugar
  • 1 tsp ground cardamom
  • Pinch of saffron threads
  • 2 tbsp ghee
  • Chopped pistachios + silver leaf (varak) for decoration

Best mango for this recipe: Nawabpuri Chaunsa or Mosami Chaunsa

Step-by-step instructions

  1. Heat ghee in a heavy-bottomed pan on medium heat.
  2. Add khoya. Cook 5 min, stirring constantly until smooth and slightly golden.
  3. Add mango pulp. Stir vigorously to combine.
  4. Add sugar. Stir as it dissolves.
  5. Cook 15–20 min, stirring constantly, until mixture thickens and pulls away from sides of pan.
  6. Add cardamom and saffron. Stir 1 min.
  7. Grease a flat tray with ghee. Pour mixture in; smooth top with spatula.
  8. Sprinkle with chopped pistachios. If using silver leaf, place gently on top.
  9. Cool to room temperature, then refrigerate 2 hours.
  10. Cut into 4cm squares. Serve.

Tips from our family kitchen

  • Use only ripe sweet Chaunsa — under-ripe makes flat barfi
  • Add a tablespoon of mango pulp at the very end (uncooked) for fresh notes
  • For richer flavor, replace 2 tbsp ghee with 2 tbsp cream

Frequently asked questions

Difference between burfi and barfi?

Same sweet, different spellings. Both common in Pakistan and India.

Can I make this without khoya?

Yes — substitute with 1 cup paneer (Indian cheese), crumbled. Texture is slightly different but works.

How long does mango barfi keep?

1 week refrigerated in airtight container. Freeze for up to 1 month.

Need fresh mangoes for this recipe?

Our 2026 harvest — hand-picked, naturally ripened, cold-chain shipped Pakistan-wide. Browse premium boxes

— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan

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