Mango Coconut Burfi | How to make Mango Coconut Burfi

By Priya Suresh  |  7th Nov 2015  |  
4.3 from 7 reviews Rate It!
  • Mango Coconut Burfi, How to make Mango Coconut Burfi
Mango Coconut Burfiby Priya Suresh
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    5

    People

706

7

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.

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 Sanghi2 years ago

suppeerrb
Reply

Archana Awasthi2 years ago

taaje aam ka pulp le skte hain ..?
Reply

Ar Anjali Minde Korke2 years ago

how much is one tin if I make pulp by my self.
Reply

Manushi G PS2 years ago

1 tin is how many grand / cups?
Reply

Megha Sharma2 years ago

in this recepi is it necessary to use tinned mangopulp cantbe use natural mango pulp at home
Reply

priya kocher2 years ago

I will try
Reply

Shammi Jalhotra2 years ago

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