Coconut and Mango Barfi is the family favourite, and is without fail requested for me to make for any and every festival. For the Ganesh festival on average I make abut 100 of these per week! Interestingly, I learnt this recipe from my mother-in-law, but gave it my very own Miniature spin. The result is an ultra flavourful, and super soft Barfi.
What is Barfi?
I share so many Barfi photos and recipe Instagram! I’ll be saving a highlight there for everyone to see and have quick access to.
Barfi is a delicious milk based Indian sweet likened to the English dessert fudge. In terms of types, there are so many Barfi types and Mango with Coconut is definitely one of the best ones
This particular recipe is great for shaping Barfi as well. Here in the video and photos I’ve made Modak shapes, but this recipe makes such a soft mixture that you could make various different shapes. Try out Peda (Barfi roundels) or even flatten the Barfi and use a cookie cutter – have fun with the recipe!
Even though traditionally made for festivals and weddings, you could literally serve up this delicious Barfi whenever you want! This recipe is incredibly straight forward. The key in this recipe is the mixing process of the milk powder in the Barfi. Another important thing to note, is the fresh coconut. This coconut releases delicious flavour and oils, while desiccated coconut would add a bit of crunch. Personally I love the fresh coconut flavour and texture, but if you cannot find it then desiccated coconut or shredded coconut works absolutely fine. Either way, my top tip is to ensure the coconut shreds are not too large, especially if you are going to use a mold as these will interfere with the shaping.
Watch me make this awesome recipe right here:
I recorded this video during the festival of Ganpati, hence I have used the modak molds. Like I said in the recipe write up, you can go ahead and make regarlar Barfi, peda or little roundels of barfi as well.
I hope you all enjoy this recipe as must I do and I cannot wait to see you all try it out! Be sure to tag me on Instagram! Head to @theminiaturelife
Mango and Coconut Barfi
Ingredients
- 1 cup mango pulp
- 2 tbsp ghee
- 1 cup fresh shredded coconut desiccated also works. Can be purchased frozen
- 4 cups milk powder
- 1/4 tsp ground cardamom
- pinch of saffron
- chopped almonds and chopped cashews to garnish
Instructions
- Heat the ghee in a non-stick pan, kadhai or sauce pot over the lowest setting on the stove
- Pour all the mango pulp and use a spatula to mix the ghee and mango pulp together
- Once the mango pulp heats up completely, add in the fresh coconut and use a spatula to mix everything together well
- Add the milk powder to the mixture. It's best to add it 1 cup or so at a time to make it easier to mix everything. Be careful here to keep everything moving in the pan/pot to prevent burning
- After 1 minute of mixing, add the saffron and let the flavor bloom while mixing.
- Continue to mix the barfi mixture until it thickens and starts to leave the sides of the apart
- Once the barfi starts to separate from the pan, sprinkle in all of the cardamom and mix it through well
- Once the barfi has reached a nice thick texture and it separates from the pan easily without sticking, set it aside to cool for a couple of minutes
- In the meantime, line a small baking dish with baking paper, or prepare a mold to place the barf
- Press the barfi mixture either into the baing dish, or the mold. If using the aking tray, top with almonds, cashews, additional saffron threads. If using a mould, simply scatter rose petlals on the top. If you are using the mold, press the barfi into shape and gently remove from the mold before setting aside. You have to work relatively quickly while the barfi mixture is still warm and pliable
- Set the barfi aside for at least 4 hours before servings. Keep the barfi at room temperature 15 minutes before serving
- When ready to serve, cut the barfi into square shapes (if in a baking tray)
