Coconut Mango Burfi – diamonds make the best display

By Rita Jamshed Kapadia No comments
Coconut Mango Burfi
Note: No artificial colors used.
This post and recipe were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always the opinions are 100% my own.
Ingredients

1/2 kg aamras (mango puree)
1/2 cup sugar
250 gm desiccated coconut
1/2 cup milk powder
1/2 tsp cardamom powder
1/2 cup of coarsely grounded charoli nuts and almonds (dry fruits)
1 tbsp pure ghee

Method

  1. Take a non stick pan and add mango puree aamras and sugar and give a good boil by continuously stirring for about 10 minutes
  2. Add desiccated coconut and mix well n keep stirring
  3. Add the dry fruits powder and cardamom powder and mix
  4. Add the milk powder and mix properly
  5. Add ghee and keep stirring till the mixture is soft and starts leaving the sides
  6. Empty the mixture in a greased tray and spread evenly n garnish with raisins and chironji and refrigerate for few hours
  7. Cut into desired shape (diamonds make the best display) and size.
Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.

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