Ministry of Curry · by Archana Mundhe★ 4.4 (37)
Mango Coconut Burfi Recipe
NUTRITION · PER SERVING90M COOK
CAL 7%·PRO 4%
CARBS 21G60% OF CAL
3G FIBER20G SUGAR0G OTHER
FAT 6G38% OF CAL
5G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fudgy coconut and mango Indian sweet with a soft, melt-in-your-mouth texture. Aromatic with saffron and topped with pistachios, it's an elegant five-ingredient dessert.
dessertindianbaked goodgluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups freshly grated coconut ((frozen works well, make sure to thaw it first))
- 2 cups milk (full fat)
- 1 cup mango pulp ((canned Alphonso mango pulp))
- ¾ cup sugar
- 1 teaspoon saffron
- 1 tablespoon sliced pistachios (optional)
At a glance
PER SERVING · TIME 90M
CAL 7%·PRO 4%
CARBS 21G60% OF CAL
3G FIBER20G SUGAR0G OTHER
FAT 6G38% OF CAL
5G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 55m
- Sodium
- 21mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 60mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 21MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.