Mango Coconut Burfi
Recipe GLPR5eab259aee3723
A smooth and fudgy Indian mango-coconut fudge made by roasting coconut, blending it with mango pulp and milk, then cooking until thick and set. Finished with a hint of cardamom and topped with chopped pistachios. Naturally gluten-free and vegetarian.
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Ingredients
Ghee or clarified butter, for greasing
1½ cups Fresh or frozen grated coconut
½ cup Milk
½ cup Mango pulp
½ cup Sugar
¼ teaspoon Cardamom powder
¼ cup Pistachios, chopped
Directions
Lightly grease an 8-inch square or round tray or shallow pan with ghee. Set aside.
In a heavy-bottomed pan or skillet, dry roast the grated coconut over medium heat, stirring frequently, for 4–5 minutes until fragrant and light golden brown. Be careful not to burn it.
Add the mango pulp, milk, and sugar to the roasted coconut. Stir well to combine.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or spatula, for 8–10 minutes until it becomes thick, the liquid evaporates, and the mixture forms a lump that pulls away from the sides of the pan.
Remove the pan from the heat and stir in the cardamom powder until evenly mixed.
Transfer the warm mixture to the prepared tray and spread it evenly with a spatula or the back of a spoon, pressing gently to smooth the surface.
Sprinkle the chopped pistachios on top and press them lightly into the mixture.
Allow the burfi to cool completely at room temperature until firm, about 15–20 minutes. Once set, cut into squares or diamond shapes and serve.
