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Photo of Mango Coconut Burfi by Priya Suresh at BetterButter
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Mango Coconut Burfi

Nov-07-2015
Priya Suresh
0 minutes
Prep Time
15 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Mango Coconut Burfi RECIPE

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.

Recipe Tags

  • Veg
  • Diwali
  • Indian
  • Pressure Cook
  • Dessert
  • Gluten Free

Ingredients Serving: 5

  1. 1no Tinned mango pulp
  2. 1+1/2cup Sugar
  3. 1cup Dessicated coconut
  4. 1/2tsp Cardamom powder
  5. 1/4cup Finely chopped cashew nuts
  6. Ghee for greasing

Instructions

  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 (7)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Pari Sanghi
Feb-04-2017
Pari Sanghi   Feb-04-2017

suppeerrb

Archana Awasthi
Aug-18-2016
Archana Awasthi   Aug-18-2016

taaje aam ka pulp le skte hain ..?

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