Mango Coconut Burfi Recipe
Easy Mango Coconut Burfi recipe - In just under 30 minutes! Experience the tropical flavors of this sweet dish with a handful of ingredients. Ideal for a sweet escape, anytime! ðŸ¥âœ¨
Equipment
- 1 pan
- 1 tray or plate
- 1 spatula
Ingredients
- 1 tbsp ghee (clarified butter)
- 2 cups freshly grated coconut
- 1/2 cup milk
- 3/4 cup sugar
- 3/4 cup mango pulp
- 1/2 tsp cardamom powder
- A pinch of saffron
- 2 tbsp nuts chopped
Instructions
- Heat a pan on low flame. Add ghee and let it melt.1 tbsp ghee (clarified butter)
- Add the freshly grated coconut to the pan. Saute for 2-3 minutes till it becomes aromatic.2 cups freshly grated coconut
- Pour in the milk and keep stirring the mixture over medium heat until the milk evaporates.1/2 cup milk
- Add sugar and continue stirring.3/4 cup sugar
- Once the sugar is well incorporated, add mango pulp and cardamom powder over the mixture and mix well.3/4 cup mango pulp, 1/2 tsp cardamom powder
- Stir continuously until the mixture thickens and starts to leave the sides of the pan.
- Once the mixture reaches a fudge-like consistency and starts leaving the pan, transfer it to a greased tray or plate. Spread it evenly using a spatula.
- Sprinkle chopped nuts and saffron on top.2 tbsp nuts, A pinch of saffron
- Allow the burfi to cool at room temperature for 4-5 hours or overnight.
- Once set, cut it into squares or diamond shapes using a sharp knife.
Notes
- The key is to keep stirring the mixture over medium heat until it thickens and forms a cohesive mass.
- Saffron is optional in the recipe.
- Adjust the sugar according to the sweetness of the mango pulp.
- If the burfi is not set, keep it in the refrigerator for at least 2 hours to become firm.