Mango and Coconut Burfi Recipe

Ingredients

Pulp of 3 mangoes

Coconut – 5 tbl.sp

Cream -3 tbl.sp

Condensed milk – 400 gm

Cardamom powder – ¼ tsp

Few chopped nuts for garnishing

Method

First lightly roast coconut for few seconds then to it add condensed milk , cream and cardamom powder. Cook till the consistency is thick and dry. Keep stirring all the time. When it becomes thick add mango pulp and again keep cook till it becomes thick.

Remove on a greased plate. Spread it evenly and garnish with chopped nuts. When cooled down. Cut into pieces and serve.

Pistachio Burfi

Ingredients

Milk powder – 3 tbl.sp

Pistachio – 1 cup

Sugar – ½ cup

Water – ½ cup

Ghee – 1 tsp

Cardamom powder – ½ tsp

Method

Heat one tsp of ghee/unsalted butter in a heavy bottomed pan, and roast pistachio on a low flame for a minute.

Remove and leave it to cool.

Coarsely powder it and to this add milk powder and cardamom powder.

Make a 1 ½ thread sugar syrup by adding equal quantity of water and sugar. When it starts to bubble add this ground pistachio and mix well.

With the help of a greased rolling pin flatten it, when cool, cut into cubes. You can even decorate this with edible silver foil.