I just love mango and coconut both separately and when it comes together , its heaven and above all when added cardamom powder in it , its out of the world. So when I saw this recipe on Kanan’s blog, I knew that I have to make this, my both favorite ingredients are there and I just love kopra pak so what not to love about this? well I made it and just loved it, when it was cooking, the fragrance of coconut roasting and then mango was amazing. Do try this and you can amazed by the taste. I used frozen coconut and defrosted it and then use it but for fresh one , you don’t have to do that.
Ingredients:
1 packet of frozen shredded coconut about one and half cup
1/2 cup whole milk
1/4 cup sugar – my mango pulp was readymade and had enough sugar so I added this much only but if you like more sweeter use it 1/3 cup
1/2 cup Mango pulp – I used can product
pinch of cardamom powder
As needed pistachio and almonds or your favorite
Method:
Grease the dish or tray with ghee or butter and keep it aside.
Heat up the pan, add coconut and dry roast it till you get nice roasted coconut flavor.
After that add milk, sugar and mango pulp.
Now stir , stir and stir , till coconut is dry and big lump forms.
Its not going to be totally dry but its nice and soft.
Spread it in your dish or tray, pressing down nicely and then sprinkle nuts on it.
Pressed it down so it sticks while its still warm.
Cool it completely and then only cut it in pieces.
If you are in a hurry, put it in fridge and then cut it.
Read full post: Mango Coconut Burfi | Mango Coconut Fudge