Best Mango Coconut Burfi(தேங்காய் பர்பி) recipe, How to make Instant Mango Barfi
Best & Instant, Easy Mango Coconut Burfi recipe using 4 Main Ingredients Alphonso Mangoes, Desiccated Coconut, Condensed milk, Elachi. Very Simple and Easy recipe, Good for Beginners with Step by Step Detailed Procedure and Video. How to make Thengai Burfi with Mangoes, Easy Mango recipe, and A must-try Mango Recipe Before the season Ends!!! Simple Coconut Burfi recipe and Coconut Ladoo recipe are some of my favourite coconut recipes. If you are looking for healthy version of burfi here is the Karupatti Coconut Burfi
As I said before this very simple recipe, you no need to stir for long hours because we are going to use Condensed milk which is an easy short cut method, effortlessly you can make this Mango Coconut Burfi in under 30 mins. All we have to do to make Perfect MANGO COCONUT BURFI, just make sure you measure and took all the ingredients, Little Patience and LOVE. That’s it let’s make super easy and yummy Mango Coconut Burfi.
More Mango recipes like Mango Sheera(Mango Kesari) , Mango Lassi Recipe, Mango Piyush,Mango Shrikanth, Mango Rasamalai, Mango Pudding, Eggless Mango Cake, Mango Mousse
INGREDIENTS USED AND SUBSTITUTE:
- I have used ¼ cup of condensed milk instead of condensed milk you can use 1/4 cup of milk + 1 tbsp Milk Powder + 1/2 cup of sugar
- I have used the desiccated coconut you can use fresh coconut dry roast in Kadai for 4-5 mins on low flame until it is fragrant.
- I have used the fresh Alphonso Mango Puree You can use tin puree.
- Instead of Elachi powder, you can crush 3 elachi and add them.
Mango Coconut Burfi Video Recipe:
Mango Coconut Burfi Recipe Card:
- 1 cup mango puree
- ¼ cup of condensed milk
- ¼ tsp elachi
- 2 cups of desiccated coconut
- 1 tbsp ghee
- A pinch saffron + 2 tbsp warm milk
- Grease a tin or plate, keep ready.
- Take 2 tbsp warm milk, add a pinch of saffron, let it bleed, keep aside(adding saffron gives nice colour & flavour, this is optional you can skip also).
- Take 2 or 3 well ripe and sweet mangoes, puree it. Measure 1 cup of mango puree and add it to a pan or kadai, keep in medium flame. Add ¼ cup of condensed milk, ¼ tsp elaichi powder, Saffron milk, mix well.Keep stirring for 2 mins.
- Add in 2 cups of desiccated coconut, mix well.
- Stir continuously and cook it on low flame for another 13-15 mins until the mixture begins to come together.
- In between add 1 or 2 tbsp of ghee, keep stirring. At one stage you can see the mixture becomes dry and will not stick in the pan, is the right stage to switch off the stove.
- Pour the mixture over a greased tin and spread it.
- Using a knife, cut into desired shape. Once completely cooled down, remove the pieces.
- You can add some chopped nuts or edible silver sheets.
How to make Mango Coconut Burfi Short Cut Method:
Before start making the burfi, grease a tin or plate and keep ready!
Take 2 tbsp warm milk, add a pinch of saffron, let it bleed, keep aside(adding saffron gives nice colour & flavour, this is optional you can skip also).
Take 2 or 3 well ripe and sweet mangoes, puree it. Measure 1 cup of mango puree and add it to a pan or kadai, keep in medium flame. Add ¼ cup of condensed milk, ¼ tsp elaichi powder mix well.Keep stirring for 2 mins.
Add Saffron milk, mix well. Keep stiring, once it is started to thicken and bubbles at the top, start adding the coconut, Add in 2 cups of desiccated coconut, mix well. Keep the flame low and slowly add coconut.
Stir continuously and cook it on low flame for another 13-15 mins until the mixture begins to come together.
In between add 1 or 2 tbsp of ghee, keep stirring. At one stage you can see the mixture becomes dry and will not stick into the pan, is the right stage to switch off the stove.
Pour the mixture over a greased tin and spread it.
Using a knife, cut into desired shape. Once completely cooled down, remove the pieces & Enjoy!!
You can add some chopped nuts or edible silver sheets for decoration.
Tips & Secrets to make Perfect Mango Coconut Burfi:
- For good tasty mango burfi use sweet mangoes, make sure it is fiber free(after puring the mangoes if you see fibre better stain the puree and use it)
- If the mangoes are sweet adjust the sweetness by adding sugar.
- Adding Safron gives nice colour, add a pinch not more than that.
- Last stage when to off the stove is very important, If you stop one stage before you will halwa not burfi. So make sure the mixture is dry and it is not sticking pan is the right stage to swtich off.
- Mango burfi will not stay good for long, just for 3 to 5 days in fridge so make a small batch and finish it soon.
Do try this recipe and let me know you Feedback!!!
Have a Good Day Makkale!!!
