#shorts Mango Coconut Burfi

By Ministry of Curry · 40 min

Ingredients

Instructions

1. In a large heavy non-stick pan, mix the grated coconut, milk, mango pulp and sugar over medium-high heat.
2. Add half the saffron and stir often for about 15 minutes. Once it thickens and may splatter, lower to medium and keep stirring, scraping the bottom and sides, until it deepens from yellow to orange without burning.
3. After about 40 to 50 minutes, the mixture pulls away from the pan sides and forms a dough. Lower the heat if it browns, and keep stirring. Test by shaping a small amount into a ball that doesn't stick to your hands; when it does, turn off the heat.
4. Transfer to a greased pan or a parchment-lined tray. Press it evenly to a layer about ½ inch thick, using the back of a silicone spatula.
5. Sprinkle with the remaining saffron and the sliced pistachios, if using. Let cool completely, or refrigerate for 20 minutes to speed this up.
6. 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