Mango coconut burfi

• porcje: 12 servings
• czas aktywny: 5 minutes
• całkowity czas: 1 hour 30 minutes

Składniki

2 cups freshly grated coconut (frozen works well, make sure to thaw it first)

2 cups milk (full fat)

1 cup mango pulp (canned Alphonso mango pulp)

¾ cup sugar

1 teaspoon saffron

1 tablespoon sliced pistachios (optional)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 187 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 9 g
• Tłuszcz Nienasycony: 1.3 g
• Tłuszcz Trans: 0.03 g
• Cholesterol: 3 mg
• Sód: 28 mg
• Węglowodany Całkowite: 23 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 20 g
• Białko: 3 g