Mango Coconut Burfi

By Ministry of Curry · 40 min

Ingredients

Instructions

1. In a large heavy-bottomed non-stick pan, combine the grated coconut, milk, mango pulp and sugar. Mix well over medium-high heat.
2. Add half of the saffron and stir frequently for about 15 minutes. The mixture will thicken and may splatter.
3. Reduce the heat to medium and keep stirring often, scraping the bottom and sides of the pan, until it thickens further without burning. It should gradually turn from yellow to orange.
4. After about 40 to 50 minutes, the mixture will pull away from the sides and form a dough-like mass. Lower the heat if needed to prevent browning. Take a small amount and check that it forms a ball without sticking to your hands; once it does, turn off the heat.
5. Transfer the mixture to a greased pan or a parchment-lined tray.
6. Using the back of a spatula, press the mixture evenly to the edges to form a layer about 1/2 inch thick.
7. Sprinkle with the remaining saffron and the sliced pistachios. Let it cool completely, or refrigerate for 20 minutes to speed up cooling.
8. Cut into 1 to 1.5-inch squares, about 24 pieces. Store in the refrigerator for up to 2 weeks.

Summarized from Ministry of Curry's video. Watch it for the details.

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MilkCoconutPistachioMango