This Mango Coconut Barfi is a delicious seasonal treat.
Ingredients Preparation:
Coconut:
Clean 2 fresh coconuts by removing the black skin.
Cut them into long pieces and grind them in a mixer without adding water.
Add 1/2 cup cashews (or milk powder) for better binding.
Mango:
Use 2 cups of fresh Kesar or Hapus mango pulp.
Extract the pulp without adding any water.
Cooking Process:
Sauté the Coconut:
In a non-stick pan, add 3 cups fresh grated coconut and 1 cup powdered sugar (or mishri).
Cook on medium heat for about 5 minutes until the mixture thickens.
Combine:
Add 2 cups mango pulp to the pan and mix well over medium heat.
Thicken:
Continue stirring continuously for about 15 minutes.
The mixture is ready when the natural oils begin to separate.
Setting the Barfi:
Transfer the mixture to a tray and spread it evenly.
Let it set for 2–3 hours. If needed, refrigerate until firm.
Once set, cut into pieces.
Garnish with melon seeds if desired.
Storage:
Store the barfi in a steel container and enjoy within 2–3 days.