Share Recipe

Mango coconut burfi/sweets (phalahari recipe)

Servings: 8-10
Preparation time: 20 minutes..
Cooking time: 24 minutes.
Spreading time: 2-3 minutes
Total time: 47 minutes.

Prepare this Mango coconut Burfi(Sweets)on the occasion of ‘Raksha Bandhan’ which is full of health benefits and has wonderful cooling properties, laden with essential minerals and electrolyte of coconut, which help keep the body well hydrated. It has anti ageing properties. This desert do not disappoint you, a must try…

Ingredients:

Mango: 1 kg
Fresh coconut: 2 no.
Sugar: 1 cup
Mango essence: optional

Preparation:

Peel off mangoes, cut into pieces, discard seeds, and put the pulp in to blending jar, blend it for couple of minute or until fine paste. Keep aside.
Scrap only white part of fresh coconut with the help of scraper/food processor. Keep aside.
Dry roast the scrapped coconut on lower flame for couple of minutes or until colour of coconut starts to change.
Smear one Thali/plate with ghee, keep aside.

Method:

Take out the mango paste into a cooking pan, cook the pulp on medium flame for 3-4 minutes or until it boils, and stir continuously.
Cook this about 8-10 minutes till it becomes half of the quantity, add sugar and continuous stir it.
Add fried coconut, continue to cook 3-4 minutes; when syrup gets thick consistency. Stir and mix well and cook it on low flame for about 5-6 minutes or until the syrup release from the sides.
Take out the cooked mango coconut mixture on the greased Thali and spread a layer, spread slice of almond and pistachio over the layer. Let it be cool for about 3-4 hours and cut this with help of sharp knife into your desired shape, you can store this in fridge for 2-3 weeks.
Note: use ripe mango, which is sweet enough!
Mango coconut Burfi/sweets (phalahari recipe) are ready to be served.