Coconut Mango Burfi {Fudge}
User Reviews
4.4
Coconut Mango Burfi {Fudge}
Description
This Coconut Mango Burfi recipe carefully cooks freshly grated or thawed coconut with milk, canned Alphonso mango pulp, sugar, and saffron in a heavy-bottomed pan. Frequent stirring over medium to medium-high heat gradually evaporates liquid and prevents sticking, allowing the mixture to thicken and change color from yellow to a deeper orange.
After about 40 to 50 minutes, the thickened mixture pulls away from the pan sides and forms a soft dough that holds shape without sticking to hands. This stage indicates the fudge is ready to be transferred to a greased pan or parchment-lined tray.
Once cooled and set, the burfi can be cut into squares. The resulting texture balances softness with slight chewiness, enriched with the sweetness and tropical aroma of mango combined with the earthy, floral fragrance of saffron. Optional pistachio slices add color and a subtle crunch.
Ingredients
- 2 cups coconut frozen works well, make sure to thaw it first, freshly grated
- 2 cups milk full fat
- 1 cup Mango canned Alphonso mango pulp, pulp
- ¾ cup sugar
- 1 teaspoon saffron
- 1 tablespoon pistachios optional, sliced
Instructions
- In a large heavy-bottomed non-stick pan, combine the grated coconut, milk, mango pulp, and sugar. Mix well over medium-high heat.
- Add half of the saffron and continue to stir frequently for about 15 minutes.
- The mixture will start to thicken and may splatter. Reduce the heat to medium and continue stirring frequently, making sure to scrape the bottom and sides of the pan as it thickens further. Ensure the mixture thickens without burning, and watch as the color gradually deepens from yellow to orange.
- After about 40 to 50 minutes, the mixture will begin to pull away from the sides of the pan and form a dough-like consistency. If necessary, lower the heat to prevent browning and keep stirring frequently. Test the dough by taking a small amount and checking if it forms a ball without sticking to your hands. Once it does, turn off the heat.
- Transfer the mixture to a greased pan or a tray lined with parchment paper.
- Using the back of a spatula (a silicone spatula works well), press the mixture evenly from all the sides to form a half-inch thick layer.
- Garnish with the remaining saffron and sliced pistachios. Allow it to cool completely, or refrigerate for 20 minutes to speed up the process.
- Cut into 1 to 1.5-inch squares, to make about 24 pieces. Store the burfi in the refrigerator for up to 2 weeks to maintain its freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 28mg | 1% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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