Oct 23, 2009

Mango Coconut Burfi

Mango is one fruit that even someone who is not fond of fruits could relish!. Not just one of my summer vacations in India since childhood have passed without eating this ripe delicious cut mangoes with Curd rice.. I have tried making hardly any sweet, but somehow this one was in my mind for quiet sometime now. Finally this Diwali gave me an oppurtunity to try this colorful delight!

Here goes the recipe for Mango Burfi. Since it also uses equal/more quantity of coconut, slicing them is easy.

Sweetened Mango Pulp - 1 Cup
Grated Coconut - 1 1/2 Cups
Sweetened Condensed Milk - 1/2 Cup
Butter - 2 1/2 tbsp
Cardamom Powder - 1/2 tsp
Almonds - To Garnish


Heat a Heavy bottomed pan and add a table spoon of butter.
Add the grated coconut and saute the coconut till the raw smell goes. Dont let it turn brown, this will spoil the flavor of the sweet and make it taste bitter. You would know when to turn the stove off when you get a nice aroma of coconut in ghee.Transfer this to a vessel and keep it seperately.

In the same pan, add 1 tbsp butter and once it melts add the Mango pulp, and start stirring it. When the mango pulp combines togther and start leaving out the ghee, add the coconut, milk and cardomom powder. Keep stirring it in medium flame for a couple of more minutes.

After 10-15 mins, switch to low flame and keep stirring it. The aroma it leaves at this time is irresistable!

When the whole miture combines together and forms a lump, it will leave out the ghee. Turn off the stove at this point.

Grease a plate with remaining butter and transfer the hot content to it. Let it cool for a couple of mins and slice it and garnish it with almonds! Mango Burfi is now ready to serve!

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