Mango Coconut Burfi
Happy Diwali everyone! Diwali for me is a time for family, beautiful candles and lights, and of course sweets!!
Diwali is the Hindu festival of lights. One of the most popular festivals of Hinduism, It’s a festival that represents joy, happiness and togetherness. It signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair. In India it is celebrated much the same as Christmas is in North America.
This Diwali I’m making Mango Coconut Burfi. Traditionally burfi is made with milk products and most closely resembles fudge, but this fusion style recipe is made with all plant-based ingredients, ideal for vegan and gluten-free diets and made completely on the stove (no oven required). Interestingly enough, many Indian sweets were made on the stove top, as traditional ovens were not as common in the subcontinent.
This is a two-layer burfi recipe. First, you make the bottom layer and let it set, then the top layer is poured on top and it is set again in freezer.
Check out my recipe below and Save on Foods shopping list…give it a try!
Mango Coconut Burfi
- makes 24 pieces
Almond Cardamom (bottom layer) Burfi:
3 Tblsp of almond milk
1 tsp of coconut oil
3/4 cup icing sugar (compressed)
1/2 tsp cornstarch
3/4 cup almond flour
1/2 tsp Sundar Green Cardamom (I prefer using these pods and crushing them with a mortar and pestle instead of a ready-made powder for better flavour!)
1/2 tsp kewra water
pinch of salt
Method (bottom layer):
Bring the almond milk and coconut oil to a boil on high heat in a medium size saucepan.
Add icing sugar, cornstarch, almond flour, cardamom, kewra, salt and stir.
Continue to mix and cook until the almond flour is well absorbed.
Pour mixture directly on to parchment paper and cover with another sheet of parchment paper.
Use a rolling pin to smooth out the first layer (The parchment paper prevents sticking to the rolling pin).
Place rolled out first layer in the freezer for 20 minutes until it firms.
Mango Coconut Burfi (top layer):
1/2 cup coconut milk
1 tsp coconut oil
1/4 cup sugar
1/2 cup mango pulp (sweetened) or equivalent fresh alphonso mango puree
1 1/4 cup unsweetened desiccated fine coconut
2 tsp cornstarch
pinch of saffron
Method (top layer):
Boil coconut milk and coconut oil on high heat in a medium saucepan.
Add sugar, mango pulp, coconut, cornstarch and saffron.
Stir continuously until all dry ingredients are well absorbed.
Remove the top layer of parchment paper from your first burfi layer and pour the mixture on top.
Place another sheet of parchment paper on the mixture and roll it out until smooth.
Place it in the freezer for 20 minutes to set again.
Top with slivered pistachios and cut into small rectangular pieces.