Add full cream powder to a large microwave safe bowl along with sugar, cream, milk masala and saffron. Mix gently and microwave on full power (1100W) for 4 minutes.
Remove from the microwave and place on a folded kitchen towel. Add mango pulp to the bowl. Mix gently and break down as many milk powder lumps as you can find by pressing them against the side of the bowls with your mixing spoon. Microwave on full power (1100W) for 5 minutes.
Remove and mix to ensure there are no dry pockets of milk powder left.
Line a 12in X 5.5in rectangle baking pan with baking paper. Scoop and spread the mango burfi into the lined pan and smooth the top.
Garnish with saffron strands and gold leaf.
Cover with clingfilm and chill in the fridge for 2-3 hours. Remove and cut into 2 inch squares using a sharp, clean knife.
Mango barfi will keep fresh in the fridge in an air tight container for up to one week.
Notes
Milk Powder - This is readily available at supermarkets. Make sure it is full cream milk powder. Not to be confused with the baby milk powder, this is the full cream milk powder (spray-dried pasteurized milk) that is available in the long-life milk section of the store.
Sweetened mango pulp - This is available at all Indian grocery stores. It is sweetened mango pulp. I buy the "Alphonso" variety as it is one of the best Indian mangoes around with a rich sweet, sour and tangy taste. "Kesar" mango pulp also works well.
Sugar - I use raw granulated sugar. Granulated sugar is key to achieving the grainy texture of the milk fudge.
Thickened Cream - Thickened cream has a minimum of 35% milk fat. It is not too thick and not too thin but just right. If double cream (minimum 45% milk fat), the mango barfi will not be as soft and delectable but will harden to a semi-firm fudge consistency.
Saffron - This is readily available from spice stores. If you can't find it, just leave it out.
Gold Leaf - This is available in the baking section of supermarkets or specialty baking stores. It is purely for garnishing and can be left out if not available.
Milk Masala - This is a fragrant mix of various crushed nuts, saffron and cardamom. It is traditionally added to warm milk in India to make a delicious after-dinner drink. If you can't find this, you can easily make something similar at home by crushing 4 almonds, 4 cashew nuts, 6 pistachios, 1/4 teaspoon cardamom seeds and a pinch of saffron with a mortar and pestle.
Storage - Will keep fresh in the fridge in an air tight glass container for up to a week.