Sugar Free Mango Barfi Recipe – AmazingShining

Sugar Free Mango Barfi Recipe

Tasty Sugar Free Indian Dessert

Barfi is a traditional sweet dish of India. It’s heavenly yummy. I know you want to know the barfi recipe. Barfi have various flavours. Through this post i will teach you sugar free mango barfi recipe. Sugar free mango barfi is superb in taste. A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Below is the instruction of sugar free mango barfi

Sugar Free Mango Barfi Recipe
sugar free Mango Barfi recipe

Sugar Free Mango Barfi Recipe is below


1/8 Tsp Clarified Butter

1/16 Tsp Crushed Alum

4 Cup Mango Pulp

8 Liters Milk

16 Tsp Sucralose

80 Thinly Sliced Almonds


Cook the Mango Pulp on medium heat then stirring continuously till it reduces to half. Boil the Milk in a deep thick bottomed nonstick pan. Stirring continuously till it thickens slightly. Add the mango pulp & Alum then stir continuously till the milk becomes grainy. Now cook till most of the moisture evaporates & a solid mass remains. Add & mix Sucralose. Grease a aluminum tray with Clarified Butter then pour the mixture into the tray & level the surface. Sprinkle the sliced Almonds on top. Leave to set for 1-2 hours in a cool dry place. Cut into pieces then eat or serve.


It is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. The various types of sugar are derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, and galactose.

“Table sugar” or “granulated sugar” refers to sucrose, a disaccharide of glucose and fructose. In the body, sucrose is hydrolysed into fructose and glucose. Sugars are found in the tissues of most plants, but are especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes.


In present age lots of peoples suffering from diabetes problem which is well known as sugar problem. When sweeteners are provided for restaurant customers to add to beverages such as tea and coffee, they are often available in paper packets that can be torn and emptied.

A class of sugar substitutes is known as high-intensity sweeteners. These are compounds with many times the sweetness of sucrose, common table sugar.

Diabetes mellitus – People with diabetes have difficulty regulating their blood sugar levels, and need to limit their sugar intake. Many artificial sweeteners allow sweet tasting food without increasing blood glucose. A 2014 systematic review showed that a 330ml/day consumption of artificially sweetened beverages lead to increased risks of type 2 diabetes.

A 2016 review showed positive correlations between artificially sweetened beverages and diabetes, although again, reported as biased. It is produced from sucrose when three chlorine atoms replace three hydroxyl groups. Sugar used in desserts specially in indian food. Discovered in 1976, the FDA approved sucralose for use in 1998.


Almond is also the name of the edible and widely cultivated seed of this tree.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled.

The almond is a deciduous tree, growing 4–10m in height, with a trunk of up to 30cm in diameter. The almond fruit measures 3.5–6 cm long. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat. Inside the hull is a reticulated, hard, woody shell called the endocarp. Inside the shell is the edible seed, commonly called a nut.
Generally, one seed is present, but occasionally two occur.

After the fruit matures, the hull splits and separates from the shell, and an abscission layer forms between the stem and the fruit so that the fruit can fall from the tree. The almond is native to the Mediterranean climate region of the Middle East, from Syria and Turkey eastward to Pakistan. The wild form of domesticated almond grows in parts of the Levant. Almonds can be attacked by an array of damaging organisms.


Mango which is juicy fruit is well known as the “King of Fruits”. Mango trees grow to 35–40 m tall, with a crown radius of 10 m. In deep soil, the taproot descends to a depth of 6 m, with profuse, wide-spreading feeder roots and anchor roots penetrating deeply into the soil. The leaves are evergreen, alternate, simple, 15–35 cm long, and 6–16 cm broad. When the leaves are young they are orange-pink, rapidly changing to a dark, glossy red, then dark green as they mature.

The flowers are produced in terminal panicles 10–40 cm long. Each flower is small and white with five petals 5–10 mm long, with a mild sweet fragrance. Mangoes have over 500 varities. The fruit takes four to five months from flowering to ripen.
The ripe fruit varies in size, shape, color, sweetness, and eating quality. By the 10th century CE, cultivation had begun in East Africa. The 14th-century Moroccan traveler Ibn Battuta reported it at Mogadishu.

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