As we all know Mango is a King of fruits and taste. It’s
excellent flavour, taste and aroma makes a delicious dessert. Mango Coconut Burfi is an easy and appealing
dessert with fresh/ frozen mango puree and dry desiccated coconut. Mango and
coconut together makes a wonderful combination, milk helps to give a soft
texture to the burfi. It is so fragrant and flavourful with the rich and mosit
textures from the coconut. It is an excellent dessert for parties and potlucks.
If you are not a big fan of mango taste and flavour, you can make a coconut
laddoo or coconut burfi with coconut and milk without mango of which recipes
are shared on my blog earlier.
INGREDIENTS:
4 Cup Grated Dry Coconut
1 Cup Milk
3- 3 ½ Cup Sugar
1 Cup Milk Powder
3 Cup Mango Pulp
2 tablespoon Powder Sugar
¼ teaspoon Cardamom Powder
Silver Warq
METHOD:
STEP 1 – Add milk and coconut in a mixer pot and blend
for 1-2 minutes.
STEP 2 – In a heavy bottomed kadai, add coconut-milk
paste and sugar and mix well.
STEP 3 – Put it on the flame and cook it on high for 4-5
minutes stirring it continuously.
STEP 4 – Lower the flame and let it cook for 15-20
minutes or until it is cooked properly. The mixture will stick to the pan, so
keep scrapping it off the pan and mix.
STEP 5 – The mixture starts to get thick and starts
leaving sides of the pan. [If not then cook for some more time]
STEP 6 – Add milk powder and 2 tablespoon Powder sugar
and give a nice stir and mix well.
STEP 7 – Cook for another 3-4 minutes stirring
continuously. The mixture will starts to thicken.
STEP 8 – Grease a tray with ghee or line with an aluminium
foil and keep ready.
STEP 9 – When the mixture is cooked properly, it looks
dense and shiny and the colour changes from light yellow to orange.
STEP 10 – Now pour the mixture in the greased tray and
make a half an inch thick layer by tightly pressing the mixture down.
STEP 11 – Sprinkle some chopped nuts and let it cool for
15-20 minutes.
STEP 12 – Cut into square or diamond shape and cool it
completely. Allow to chill and enjoy.
Stay good at room temperature is for 2 -3 days and if
last for more than 2 days then keep in refrigerator.
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