Mango coconut burfi is made by using fresh coconut paste which is mixed with mango pulp and then cooked together with milk until it turns dry and thick. After that its decorated with pistachios, saffron strands and some other nuts too. It is then kept in the fridge for a while to set properly before cutting it into square pieces. Keep reading my recipe and you will learn the steps to make mango coconut burfi at home.
KEY TAKEAWAYS
- Mango coconut burfi is a very common sweet dish in India usually available in the summer season.
- Serve it as is or with kheer, rabri, or as prasad.
- Mango coconut burfi tastes slightly creamy, sweet and earthy.
- Other similar recipes are nariyal burfi, kaju katli, and nariyal mango laddu.
The Ingredients:
- 1 piece coconut
- 1 piece mango (large, ripe)
- 1 cup milk
- 5 tbsp milk powder
- 2 tbsp ghee (clarified butter)
- ½ tsp green cardamom powder
- Pistachio (a few, crushed)
- Saffron (a few strands)
A lady in our neighborhood taught me this unique recipe while she was making them for her kids. It needs minimal ingredients and is very easy to make. It is too easy to remember and follow but still I noted every step down in my notebook.
During summer, I usually prepare it at home since there are plenty of fresh and ripe mangoes available. My kids enjoy them and my husband also joins them and like a child asks for more than one piece every time.
How to Make Mango Coconut Burfi? (Step by Step Guide with Images)
Step 1: Take 1 piece of coconut, peel the brown skin, and cut into small pieces.
Step 2: Transfer it to a mixer and grind it dry.
Step 3: Now, add ½ cup of milk and make a paste. Check the consistency.
Step 4: Cut 1 piece of large ripe mango and take out its pulp.
Step 5: Transfer the pulp to a mixer and make a paste. Do not add water. Check the texture.
Step 6: Grease the tray with a little bit of desi ghee.
Step 7: Heat 2 tbsp of ghee (clarified butter) in a kadai. Add the coconut paste. Mix it with ½ cup of milk.
Step 8: Cook until dry. Add the mango paste and mix nicely.
Step 9: Add 5 tbsp of milk powder and ½ tsp of green cardamom powder. Cook on a high flame until it changes color and thickens. Check the doneness.
Step 10: Transfer it to the tray you have greased before and spread it evenly.
Step 11: Spread a handful of crushed pistachios (pista) and a few strands of saffron (kesar) on it and press them with a spatula. Refrigerate for 2 hours to set properly.
Step 12: Cut it into square pieces. Transfer them onto a plate.
Step 13: Your sweet and tasty mango coconut burfi is ready.
Recipe Card
Mango Coconut Burfi
Ingredients
- 1 piece coconut
- 1 piece mango large, ripe
- 1 cup milk
- 5 tbsp milk powder
- 2 tbsp ghee clarified butter
- ½ tsp green cardamom powder
- Pistachio a few, crushed
- Saffron a few strands
Instructions
- Take 1 piece of coconut, peel the brown skin, cut into small pieces.
- Transfer it to a mixer and grind it dry.
- Now, add ½ cup of milk and make a paste. Check the consistency.
- Cut 1 piece of large ripe mango and take out its pulp.
- Transfer the pulp to a mixer and make a paste. Do not add water. Check the texture.
- Grease tray with a little bit of desi ghee.
- Heat 2 tbsp of ghee (clarified butter) in a kadai. Add the coconut paste. Mix it with ½ cup of milk.
- Cook until dry. Add the mango paste and mix nicely.
- Add 5 tbsp of milk powder and ½ tsp of green cardamom powder. Cook on a high flame until it changes color and thickens. Check the doneness.
- Transfer it to the tray you have greased before and spread it evenly.
- Spread a handful of crushed pistachios (pista) and a few strands of saffron (kesar) on it and press them with a spatula. Refrigerate for 2 hours to set properly.
- Cut it into square pieces. Transfer them onto a plate.
- Your sweet and tasty mango coconut burfi is ready.
