Mango Coconut Barfi | How to make Mango Coconut Barfi

By Antara Navin  |  2nd Jun 2016  |  
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  • Mango Coconut Barfi, How to make Mango Coconut Barfi
Mango Coconut Barfiby Antara Navin
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

54

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Video for key ingredients

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About Mango Coconut Barfi

#MagicofMangoes #BetterButter

Mango Coconut Barfi is a popular aromatic and delicious dish. You can try making this amazing Mango Coconut Barfi in your kitchen. This recipe requires few minutes for preparation and 30 minutes to cook. The Mango Coconut Barfi by Antara Navin has detailed steps with pictures so you can easily learn how to cook Mango Coconut Barfi at home without any difficulty. Mango Coconut Barfi is enjoyed by everyone and can be served on special occasions. The flavours of the Mango Coconut Barfi would satiate your taste buds. You must try making Mango Coconut Barfi this weekend. Share your Mango Coconut Barfi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Antara Navin for inputs. In case you have any queries for Mango Coconut Barfi you can comment on the recipe page to connect with the Antara Navin. You can also rate the Mango Coconut Barfi and give feedback.

Mango Coconut Barfi

Ingredients to make Mango Coconut Barfi

  • 1/2 cup ripe mango puree
  • 1/2 cup grated Coconut
  • 1/4 cup ghee or unsalted butter
  • 9 tbsp milk mawa powder
  • 1/2 tbsp sugar (or as per taste)
  • 1/2 teaspoon cardamom powder
  • 1/2 tablespoon chopped pistachios or walnuts
  • 1/4 tsp edible food colour (optional)
  • 1/4 tsp orange zest (extracted from the outer skin of orange)

How to make Mango Coconut Barfi

  1. Prepare a small square mould. Grease it with butter or cooking spray. Keep it aside.
  2. In a small bowl, combine the chopped walnuts, food color, orange zest and cardamom powder. Keep it aside.
  3. Heat ghee in a pan. Add the milk mawa powder and saute it for two minutes.
  4. Add the mango puree, sugar and grated coconut into the pan. Keep stirring to avoid any lumps.
  5. Continue to cook till the mixture starts to thicken. Add the chopped walnuts mixture into the pan. Stir and mix. Continue to cook until the mixture thickens and separates from the bottom of the pan without sticking to it.
  6. Turn off the heat. Pour and spread the mixture into the greased pan and allow it to cool at room temperature. Refrigerate it for 2 hours to set.
  7. Once cooled, use a butter knife to cut it into squares pieces and enjoy.

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