Thursday, February 11, 2016

Mango coconut barfi

This quick ten minute dish has the fruity fresh flavor and rich yellow color of mangoes and the nutty bite of coconut. Serve it as an offering to God at any festival specially Basant Panchami or serve it at your next dinner party.
You can use canned mango puree for this dish which is already sweetened, so no need for any sugar. If fresh mangoes are available then peel and remove the flesh, cut into small chunks and blend to get one cup puree. Add sugar to taste and use in the recipe below.

Ingredients: (Makes 32 two bite triangles)
1 cup shredded unsweetened dry coconut
1 cup milk powder
1 cup canned mango pulp
1 tbsp milk
1 tbsp ghee (clarified butter)
Pistachios for garnish

  1. Heat ghee in a heavy bottomed pan on medium heat.
  2. Add the coconut and roast gently on medium low heat till lightly toasted and very lightly colored. This takes about a minute or two. Coconut burns easily, so be very careful and stir constantly.
  3. Mix the rest of the ingredients in a separate container to form a lump free batter.
  4. Increase the heat to medium high. Add above batter to the pan and cook stirring continuously for 4-5 minutes till the batter thickens a little and leaves the side of the pan
  5. Pour it in a greased plate and sprinkle crushed pistachios on top. Smoothen it with your hand to flatten the top.
  6. Keep it covered room temperature till it completely cools down. Cut small triangles and serve.
  7. You can refrigerate to cool it down faster, but do cut the small triangles before you do so. Even after refrigeration this dish remains soft and slicing later will make it very sticky.  

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