I am gradually getting over my fear of using fruits into cooking. I started with this Pineapple Kesari ( Kesari:- Sooji Halwa ), then tried the Mango Kesari, gradually making my way towards using it in cakes like this Mango Chocolate cake… Mmm, what an amazing texture that was. And this No bake Mango Semolina Cake was simply the best Microwave tea cake I have baked.
Then came this Amrakhand ( Mango Shreekhand ) which was so tasty I couldn’t stop moaning after it was finished. And when I got confidant enough I finally made this Mango coconut Fudge ( Nariyal Aam ki Barfi ) which was wonderful !
Plain Coconut Barfi has always been my favourite, so much that I have asked my Mum to carry a kilo of it for me on her trip to the UK next week. If anyone of you belongs from U.P., you must know how delicious and melt in mouth that barfi is. This one I have made here today is similar but not exactly the same. That one has a different recipe which I will post very soon.
More Indian sweets: Dudhi halwa | Beetroot rava halwa | Sheer Khurma | Carrot halwa | Sandesh with white chocolate
Mango and Coconut is a combo made in heaven. Or you can actually say that coconut goes well with all summer fruits, that’s why it’s used in most of the tropical drinks. Take an example of Virgin Pina Colada, my most fav Mock tail, which is again a blend of coconut and pineapple juice primarily with hints of lemon or lime. And then I tried this Mango Coconut Smoothie inspired by the same combination and that didn’t prove me wrong either. So you see, this combination of coconut with fruit juices, it never really fails.
And that is why I tried this recipe from here, and loved it so much I made it again only to post the recipe on the blog. And of course that was just an excuse !
The texture of the Barfi is soft, crumbly and delicate. Once its set properly, it does not go hard but remain soft which is the best thing about it. This is similar to Maharashtrian Coconut barfi, called Kopra Pak (Kopra:- Coconut, Pak:- Fudge)
I have used Coconut Milk instead of Milk as stated in the original recipe. Not only it improves the texture of the Fudge and made me use less sugar, but also provides that subtle fragrant taste which is a typical coconut-y characteristic. That also makes this fudge a Vegan sweet to try. Next time, I am thinking to try using Almond milk or Cashew milk instead of Coconut Milk.
One thing I noticed about this was, that after a few hours it started getting a bit sour, not rotten sour but simply the sweetness got reduced marginally. And I don’t like mixing up sweet and sour taste at all. So I would personally suggest to consume the barfi within 24 hours of preparation. The best part is the ingredients can easily be halved an you can prepare a very small quantity only to be used like a snack or with one meal.
I have used pistachios on top as stated in the original recipe along with some almonds, you can use cashews , peanuts or even walnuts or simply just skip it. Alternately you can mix the nuts into the burfi mixture while adding cardamom powder.
More Mango recipes : Mango Shrikhand | Mango Vanilla LAssi | Vegan Mango coconut smoothie | Mango sooji halwa
Prep Time: 10-12 minutes
Cooking Time: 40-45 minutes
Serves: 6-8 people
Cuisine:- Maharashtrian, South indian
Spice Level: Sweet
Recipe Level: Medium
Shelf Life: Up to 12 hours at room temperature, up to 3-4 days in the Fridge
Serving Suggestion: With or without meals, tea, coffee etc.
Nutritional Facts:- Rich in vitamin C,A and E. Some sugar and fats
Recipe Source: Spice up the curry
What you need?
- 1 ½ cup grated coconut , thawed if using frozen pack
- ½ cup Coconut Milk
- ¼ cup Sugar
- ½ cup Mango pulp ( I used Kesar Mango pulp, store bought )
- A pinch of cardamom powder
- Chopped nuts of your choice – Pistachio, Almonds etc.
How to make?
- Start by grease the tray or container with Ghee or unsalted butter and keep it aside. If making it Vegan, simply grease it with some non fragrant oil
- Transfer grated coconut into a wide cooking pan to roast, stirring frequently. Wait till it starts turning light brown and gives out nice aroma of toasted Coconut
- Add Coconut milk and Mango pulp, mixing everything well on a low flame. Cook for 4-5 minutes.
- You will start seeing some bubbles coming up and mixture thickening . Add sugar at this point and keep stirring till the mixture comes to a mass. This will take another 15-18 minutes on low-medium flame.
- Once it forms a lump of mass, turn off the stove, add cardamom powder, mix uniformly and transfer to the greased tray, spreading evenly.
- Sprinkle few chopped nuts on top, and press it lightly so it sticks to the burfi.
- Let the mixture cools completely so it sets nicely. Once set, cut into pieces and serve.
Tips and Notes:
- Using sweet variety Mangoes will yield better results, otherwise the sourness of the mango might ruin the whole taste
- I have used tinned Mango pulp, since that’s convenient and easily available here. But you may use fresh mangoes, and of course adjust the sugar accordingly
- Use Milk instead of Coconut milk if you wish, the taste will differ slightly and you may need to adjust the sugar, adding a bit more than what I have specified.
If you like refreshing Mango recipes, why not try this Mango Shrikhand