1 ½cupsCoconut(Grated), if using frozen then first defrost and use
½cupMango pulp or puree
a pinchGreen cardamom seeds powder
Prep: Grease the tray with ghee and keep it ready to set the mango burfi in it.
Add coconut to a pan and turn the heat on medium.
Roast it by stirring constantly until it looks dry and starts to get light brown color. If using frozen then it takes more time as frozen coconut has more moisture than freshly grated.
Add sugar, milk and mango pulp. Mix and continue cooking with stirring constantly until most of the moisture is evaporated and it becomes like a thick lump. It becomes shiny and fat starts to ooze out from the sides. It took me about 15 minutes.
Turn off the stove, add cardamom powder and stir well.
Pour the burfi mixture into the greased tray, spread evenly and smooth out the surface using the back of the spatula or spoon.
Sprinkle finely chopped pistachios and press them lightly into the burfi mixture.
Let it cool completely and set. If in a rush then pop into the refrigerator to speed up the process. Once set, cut into square pieces and enjoy.
Cooking time may vary depending on the size, shape and thickness of your pan. If making a bigger batch or halve the batch then cooking time may increase or decrease.
Keep stirring constantly during the entire cooking process, so it doesn’t stick to the bottom of the pan.
Canned mango pulp can be used instead of fresh. Alphonso mango pulp cans are easily available in Indian grocery stores.