Step-by-step
1
firstly, in a blender take 1 cup mango and ½ cup milk.
2
blend to smooth puree adding more milk if required.
3
transfer the mango puree to large kadai.
4
also, add 1 cup sugar and mix until sugar dissolves completely.
5
further, add 3 cup coconut (blend to coarse paste if required) and 2 tbsp saffron milk. if using desiccated coconut, soak 2.5 cup desiccated coconut in ¼ cup warm milk for 10 minutes.
6
keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
7
continue to cook on medium flame stirring continuously. the mixture starts to thicken after 15 minutes.
8
and after 15 minutes, coconut mixture will start to separate from the pan.
9
continue to cook until the mixture starts to hold the shape.
10
now add ¼ tsp cardamom powder and mix well.
11
transfer the prepared mixture into a greased plate lined with baking paper (width: 15 cm, height: 6 cm, length: 17 cm).
12
set well forming a block. allow to set for 30 minutes, or till it sets completely yet warm. alternatively, prepare balls to prepare mango ladoo.
13
now unmould and cut into pieces.
14
finally, serve mango burfi / mango coconut barfi or store in an airtight container for a week in the refrigerator.
Video
Notes
- firstly, use fresh and juicy coconut for more flavour.
- also, adjust the amount of sugar based on the sweetness of mango.
- additionally, cook on medium flame to prevent from burning.
- furthermore, to make hard burfi, cook for more time and for soft burfi, cook less.
- finally, mango burfi / mango coconut barfi recipe can also be garnished with chopped nuts.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mango-burfi-recipe-mango-barfi/