Mango Coconut Burfi | How to make Mango Coconut Burfi

7 reviews
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ByPriya Suresh
Created on 7th Nov 2015
  • Mango Coconut Burfi, How to make Mango Coconut Burfi
Mango Coconut Burfiby Priya Suresh
  • Mango Coconut Burfi | How to make Mango Coconut Burfi (73 likes)

  • 7 reviews
    Rate It!
  • By Priya Suresh
    Created on 7th Nov 2015

About Mango Coconut Burfi

Prepare this delicious burfi simply with tinned kesar mango pulp and dessicated coconut, an easy peasy sweet gets ready very quickly if you have tinned mango pulp and dessicated coconut at home.

Mango Coconut Burfi is a delicious dish which is liked by the people of every age group. Mango Coconut Burfi by Priya Suresh is a step by step process by which you can learn how to make Mango Coconut Burfi at your home. It is an easy recipe which is best to understand for the beginners. Mango Coconut Burfi is a dish which comes from Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Mango Coconut Burfi takes few minute for the preparation and 15 minute for cooking. The aroma of this Mango Coconut Burfi make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Mango Coconut Burfi will be the best option for you. The flavor of Mango Coconut Burfi is unforgettable and you will enjoy each and every bite of this. Try this Mango Coconut Burfi at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time15mins
  • Serves5People
Mango Coconut Burfi

Ingredients to make Mango Coconut Burfi

  • 1no Tinned mango pulp
  • 1+1/2cup Sugar
  • 1cup Dessicated coconut
  • 1/2tsp Cardamom powder
  • 1/4cup Finely chopped cashew nuts
  • Ghee for greasing

How to make Mango Coconut Burfi

  1. Bring boil the mango pulp in medium flame until it turns bit thick (use a non stick pan)..
  2. Add the sugar, dessicated coconut and cook for a while until the mixture turns bit thick. Add the cardamom powder, cook until the mixture comes out from the vessel.
  3. Spread the mixture on a greased plate, sprinkle immediately the chopped cashew nuts. Let the mixture gets cool well.
  4. Slice the burfi as squares, arrange in an air tightened box. Stay prefect for two days in room temperature and for a week if arranged in fridge.

Reviews for Mango Coconut Burfi (7)

Pari Sanghi8 months ago
suppeerrb
Reply

Archana Awasthia year ago
taaje aam ka pulp le skte hain ..?
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Ar Anjali Minde Korkea year ago
how much is one tin if I make pulp by my self.
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Manushi G PSa year ago
1 tin is how many grand / cups?
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Megha Sharmaa year ago
in this recepi is it necessary to use tinned mangopulp cantbe use natural mango pulp at home
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priya kochera year ago
I will try
Reply

Shammi Jalhotraa year ago
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