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Tuesday, 28 June 2016

Mango Coconut Fudge Recipe


Mango is one of the most loved fruit in India and one can find many delicacies made out of this Summer delight apart from relishing it as a whole fruit. One such dessert is the Mango Coconut Fudge. Nariyal Burfi / Fresh Coconut Fudge or Khopra pak is my all time favourite. A tasty variation to it is the addition of Mango pulp to it. The barfi or fudge made from this classic combo is simply irresistible. 

I always wanted to try out this fudge , even tried once or twice but was not satisfied with the results. Then a few days back, i happened to taste a perfect mango coconut fudge at my Sister -in -law's place. Took down the recipe from her and here i am with a soft and melt in mouth fudge. 


 The barfi is crumbly yet soft and delicate and the best part is that it does not become hard after setting. Have used fresh scrapped coconut and Alphonso pulp in this recipe. Addition of fresh cream  makes the fudge soft and rich and Cardamom powder compliments it very well. The recipe requires little efforts but believe me the end results are worth it. This fudge can be had as a fasting food ( food for Vrat). The fudge remains good at room temperature for about a week , provided a little is spared until then ( mine got over within 2 days ). Lets quickly look at the ingredients and the method to follow.

Ingredients:
  • 2 cups scrapped Coconut
  • 1 1/4 Cup Alphonso Pulp ( have used fresh )
  • 1/2 cup fresh cream ( i have used homemade)
  • 1 1/2 cup Sugar
  • 1 tbsp Ghee / clarified Butter
  • 1 tsp Cardamom powder.
Method:
  1.  Grease or line the tray to be used for setting the fudge , keep aside. In a non stick wok, or a heavy bottom pan, heat up 1 tbsp ghee and add the scrapped Coconut to it. Stir fry the Coconut in the ghee on a low to medium flame until it dries up and we get a nice aroma.

  2. Now add the fresh cream and mix well and cook the mixture until the scrapped Coconut soaks up all the cream and dries again. I have used the cream i separate at home from the full cream milk. 


  3. Take 3 tbsp sugar and grind it to powder.Keep aside. Add remaining sugar and Alphonso pulp to the Coconut mixture and mix well.(I have made the pulp from fresh Alphonso and pureed in a grinder. You may use store bought pulp either)Cook the mixture on medium flame. As the sugar starts to melt, the mixture will become thin .



  5.  Cook this mixture on medium flame with continuous stirring for about 20-25 minutes or until the mixture reduces and leaves the pan.


  6. Add Cardamom powder to the fudge mixture. Mix well and put off the flame. Now add the reserved powdered sugar ( from step 3) and mix it evenly with the fudge mixture. 




  7. Quickly plate the fudge mixture into the greased tray and spread evenly with the back of a greased flat bowl .  The fudge sets within no time. So cut the fudge into desired shape ( squares or diamonds ) and allow to cool down.


  8. The above ingredients yield 18-20 medium sized barfi ( fudge) pieces. Store the fudge in dry air tight container . Enjoy the delicious , melt in mouth Mango Coconut fudge with your loved ones !


  I hope you would love to give this recipe a try. Do not forget to give your valuable feedback. For more mango recipes, do check my posts on,


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