Mango Coconut Burfi

Name: Mango Coconut Burfi
Cuisine: Indian
Ingredients: 1 tsp Ghee; 30 Cashewnuts; 20 Almonds; 1 cup Mango Pulp; 1/3 cup Sugar; 1/3 cup Milk Powder; 1/3 cup Desiccated Coconut; 1/4 tsp Cardamom Powder; as needed Crushed Almonds and Cashewnuts for Garnish

Rosalyn John @rosalyn_kitchen227

#mania
Mango Mania
#rosalyn_kitchen
Easy and Delicious Mango Coconut Burfi Recipe which is everyone's favorite and flavorful summer sweet. To make this Burfi I have used an almond-cashewnuts mixture, desiccated coconut, and milk powder besides sugar and mango pulp. It turned out delicious. Please do try it out and let me know if you liked it.

Rosalyn John @rosalyn_kitchen227

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Ingredients

1 tspGhee
30Cashewnuts
20Almonds
1 cupMango Pulp
1/3 cupSugar
1/3 cupMilk Powder
1/3 cupDesiccated Coconut
1/4 tspCardamom Powder
as neededCrushed Almonds and Cashewnuts for Garnish

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Steps

1

Firstly, add ghee to a pan. Add the almonds and cashewnuts. Fry them on a low medium flame for about 5 minutes.
2

Take it out in a bowl and let it cool. Add it to a blender and blend it coarsely. Remove in a bowl and set it aside.
3

Add mango pieces to a blender and blend to a smooth pulp. If the mango has threads, then you can strain the mango pulp. Keep all the ingredients ready which will help in making the burfi perfectly.
4

Heat the pan. Add the mango pulp. Keeping the flame on medium, stir it. Add sugar.
5

Cook it until setting consistency, stirring continuously. The pulp should be thick. Now add milk powder and mix. Add desiccated coconut and mix. Add the prepared almond-cashewnuts mixture and mix well.
6

Add cardamom powder. Mix nicely. Cook on a medium flame for 5-7 minutes or until thick consistency. The mixture should leave the pan. This is the right time to off the flame.
7

Now for setting the burfi, grease a plate or cake tin with some ghee or line it with silver foil. Lightly grease the foil too. Transfer the mango mixture into the tin. Spread it evenly with a spatula. Lightly grease the spatula which will help to spread the sticky mixture.
8

Garnish with some crushed almonds and cashewnuts. You can also garnish with desiccated coconut. Refrigerate it for an hour so that it sets well.
9

After an hour, cut into desired shape and size.
10

Mango Coconut Burfi is ready to Serve.