Mango Barfi/ Mango Coconut Burfi is an Indian sweet made with fresh mango puree, coconut, dry fruits and milk powder. It is a melt-in-the-mouth Indian milk fudge flavored with mango and coconut. It can also be served as a dessert, as it is rich, flavoured and moist. Here is the recipe with some tips and step by step instructions and pictures.
1. Ingredients Preview.
2. Firstly, heat a pan preferably non-stick pan and add 1 cup mango pulp to it.
3. Then add 1/4 cup sugar to it. The quantity of sugar depends on the sweetness of mango. You can add up to 1/3 cup of sugar.
4. Stir until sugar dissolves completely.
5. Cook on low to medium flame for 3-4 minutes or until the pulp becomes thicken. Make sure it will make a layer on the spatula as shown in the picture.
6. Then add 1/2 cup of grounded dry fruits to it. I have added almonds and cashew nuts, you can add any grounded dry fruits of your choice.
7. Next add 1/3 cup milk powder and 1/3 cup desiccated coconut to it. Alternatively, you can add fresh grated coconut.
8. Mix and keep stirring till the mixture starts to thicken.
9. Then add 1 tsp clarified butter/ ghee and 1/2 tsp green cardamom powder to it and mix well.
10. Cook on medium flame stirring continuously. After around 10 minutes, mixture will thicken and start to separate from the pan and also holds the shape. Then switch off the flame and stir the mixture for a minute or two in a hot pan.
11. Transfer the prepared mixture into a greased plate lined with butter paper or parchment paper. Set well forming a block. Alternatively, prepare balls to prepare mango coconut ladoo.
12. Garnish with chopped almonds and pistachio. Allow to set for 30 minutes. Alternatively, garnish with edible silver leaf/ vark.
13. Finally, cut into square/ rectangular pieces. You can cut small or big pieces according to your choice.
14. Mango Barfi/ Mango Coconut Fudge is ready to serve or store in an airtight container for a week in the refrigerator.
0 servings
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