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Easter dessert all year round
Now you are wondering what this has to do with Easter, really nothing other than the color yellow. In India it is said that the color yellow is health food for our chakra Solar Plexus (chakra = energy point). Easter or Diwali the point is to inspire with a new recipe 
Please enjoy a delicious, quick, new vegan dessert.
If you want a sweeter taste, you can use 2 tablespoons of sugar. My mango puree is quite sweet to begin with, because we harvest a very sweet type called Kesar, it is the queen of the mango family.
MANGO BARFI
3 tablespoons ghee
400 gr mango puree
4 tsp cornstarch dissolved in water
4 tablespoons sugar
6-8 almonds
6-8 cashew nuts
4 cardamom pods
2 tablespoons ghee
pistachio nuts for decoration
Procedure:
- Heat ghee and add the mango puree. Let the puree cook on medium heat with sugar for 4-5 minutes.
- Add the corn, stirred in a little water, and let everything cook for 2-3 minutes. Stir quickly with a whisk to avoid lumps.
- Add ground cardamom seeds and 1 tablespoon of ghee at a time, stir well.
- Add crushed nuts (save some for decoration)
- Refrigerate for 2 hours in a greased tin. Cut into pieces and serve as dessert.
