Mango Coconut Burfi

Mango and coconut make a fantastic combination. As a tradition I have been following, every year for Deepavali I try to make a new variety of sweet. Mango coconut burfi was one of the new varieties I made during Deepavali 2021 to share with family and friends. This is a sweet that has very less process but tastes amazing and has a great texture.  Sometimes, without having idea we end up creating a great recipe that will become a favorite. Initially the thought started of with wanting to make kobbari mithai (coconut burfi usually made with fresh grated coconut), then I figured there was mango pulp in the fridge and adding the pulp seemed like a fun twist to the kobbari mithai. Then I made the burfi using mango pulp along with some milk powder as well, to give it the rich taste. Made several batches of burfi since then as it is so easy and quick to make. If you love coconut and/or mango do try this out. 

Ingredients
mango purée 1 1/2 cup
sugar 1 cup
desiccated coconut 2 1/2 cup
cardamom powder ¼ tsp
milk powder 1 1/2 – 2 cups

Method
In a pan heat mango purée with sugar and mix until sugar dissolves completely.
Add desiccated coconut, milk powder and continue to stir till the mixture starts to thicken.
Cook on medium flame stirring continuously for about 15 mins or till the coconut mixture will start to separate from pan.
Add ¼ tsp cardamom powder and mix well.
Transfer the prepared mixture into a greased plate lined with parchment paper.
Sprinkle some shredded coconut (and nuts powder optional) and press it lightly into the burfi.
Cut into pieces and ready to serve.
Can store them in airtight container for a week in the refrigerator.

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