Mango is the king of fruits! and why not ? It brings a royal taste to each dish. So here’s a simple, sweet for your aftermeal sides.
This is my Husband’s favourite flavor and sweet.Hence I make this “aam burfi” or “mango-coconut fudge” very often.

Don’t worry about the ingredients, they can be altered suiting their availability. For e.g. you may replace khoya(mawa) with Ricotta Cheese or with Milk powder+Milk. For more on how to replace it follow this link :How to make mawa. With this recipe you will get an idea of the quantity you will need. Also canned mango pulp could be replaced by fresh mangoes. Right!! Mangoes are still in the season. So till the mango fever lasts, crave, make and enjoy..

INGREDIENTS:
1. Mawa (milk solids) – 1.5 cups
2. Mango pulp(tinned/canned) – 1 cup
3. Sugar – 4-5 Tbsp
4. Dessicated coconut powder(nariyal burada) – ½ cup
5. Sliced almonds(Badam) – for garnishing.
6. Ghee (Clarified Butter)– 2 spoons

METHOD:
1. First of all, add ghee in a wok(kadhai). Now add, mawa in it and cook it for 4-5 mins on medium heat.Then lower the heat and cook for another 4-5 mins to dry it out.
Initially mawa will melt and hence would appear like this.
But heating and stirring continously for another 5 mins would thicken it.

1. Now add mango pulp and sugar to it. Let it dissolve completely so that you see just one yellow color allover.
   

2. Lower the heat and cook for 20-25 mins.Stir in between to avoid forming lumps or sticking at the bottom.
   

3. When it starts thickening,such that when you pick it from the ladle it will not fall back, then add the coconut powder and stir well. Let it dry for 4-5 mins.
   This is how it looks after 10 mins of cooking.

After 20 mins ,it gets this texture and consistency. But continue stirring,its not done yet.

This is the last stage,you see the batter is not leaving the ladle or falling back smoothly but only when you give it a jerk.

1. Now prepare a thali and spread the mixture in the thali. Pat the thali on the counter to spread it evenly. Now take a spoon and grease it with ghee. And press the layer of burfi you just spread for evenness, also sprinkle nuts of your choice like sliced almonds, pistachios etc and garnish it. Again press the nuts with the spoon into it.
   
   

1. After about an hour,your burfi will be set. So cut diamond shapes or shapes you desire with a hot knife and serve.

[Note:i> If you feel your mixture was not thickend properly ,hence your burfi is not setting,then add more coconout powder to it and give it a nice stir.
ii> You may refrigerate it for setting properly.
iii> For cutting the burfi, first pour some hot water on knife and then cut with that knife.
iv> This burfi remains fresh in refrigerator for 10 days. Since it contains milk solids, hence it is recommended to refrigerate it or keep in a cool ,dry place.]

Please try this and share your experiences and suggestions below!!