Mango Coconut Barfi / Wadi.
(A sweet dish made from Alphonso mangoes and coconut)
I got these lovely Alphanso mangoes and immediately decided to make some lovely sweets with them. I hope you have made ‘Mango Moramba’ and stored it in your refrigerator so that you don’t miss out on the taste of these heavenly mangoes for the rest of the year. If not then read the Mango Moramba recipe here! Today, let’s make some exotic mango coconut barfi/wadis ….
Ingredients
2 Alphonso mangoes
6 cups coconut freshly grated
4 cups sugar ( roughly 3/4th the quantity of the mango coconut mixture)
a little ghee for greasing the tray
7-8 almonds chopped (optional)
Method
Grate 2 coconuts and put the grated coconut in a grinder and grind a little. Keep aside.
Remove the pulp from 2 mangoes and make a smooth juice using the grinder.
In a heavy bottom pan, mix coconut, sugar, and mango juice and mix well.
Start cooking the mixture on a low flame.
Keep stirring the mixture intermittently to ensure that it does not stick to the bottom. The mixture will start to thicken after a few minutes.
Keep stirring till you get a very thick mixture. This will take about 20-25 mins. Turn off the heat.
Grease a tray with ghee and pour the hot mixture into the tray. Spread the mixture evenly in the tray and level it with a flat spoon or flat surface of a bowl( katori/wati).
Add chopped almonds on top and press them gently into the mixture. This step is optional. You can totally skip the garnish.
After 5 mins, while the mixture is still hot, cut the barfi or wadis using a knife.
After the mixture cools completely, remove the wadis and store them in an air-tight container.
MANGO COCONUT BARFI IS READY TO SERVE !!
Notes -
Make sure the mixture has properly thickened before you pour it into the tray.
Store these in an air-tight container and in the refrigerator for 7-8 days.
Mango Coconut Barfi
Ingredients
- 2 Alphonso mangoes
- 6 cups coconut freshly grated
- 4 cups sugar ( roughly 3/4th the quantity of the mango coconut mixture)
- a little ghee
- 7-8 almonds /badam chopped (optional)
Method
- Put the grated coconut in a grinder and grind a little. Keep aside.
- Remove the pulp from 2 mangoes and make a smooth juice using the grinder.
- In a heavy bottom pan, mix coconut, sugar, and mango juice and mix well.
- Start cooking the mixture on a low flame.
- Keep stirring the mixture intermittently to ensure that it does not stick to the bottom. The mixture will start to thicken after a few minutes.
- Keep stirring till you get a very thick mixture. This will take about 20-25 mins. Turn off the heat.
- Grease a tray with ghee and pour the hot mixture into the tray. Spread the mixture evenly in the tray and level it with a flat spoon or flat surface of a bowl( katori/wati).
- Add chopped almonds on top and press them gently into the mixture. Traditionally, this dish is made without any garnish. Thus, this step is optional.
- After 5 mins, while the mixture is still hot, cut the barfi or wadis using a knife.
- After the mixture cools completely, remove the wadis from the tray and store them in an air-tight container.
Notes:
- Make sure the mixture has properly thickened before you pour it into the tray.
- Store these in an air-tight container and in the refrigerator for 7-8 days.
