An Angel in the Kitchen is a real food and family recipe blog.
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Sunday, February 4, 2018

Mango Burfi

These Indian sweets are just delicious- flavour filled, a tad exotic & wholesomely satisfying too.
Made with oats, cashews, coconut flour & mango pulp they are quick & easy to make & will happily accomodate some tweaking.

1/2 c rolled oats
1/2 c cashew pieces
2/3 c coconut flour
a pinch of salt
1 tbsp coconut oil
1 tbsp honey
 Ground cardamom to taste (crush whole seeds in a mortar & pestle or use ground powder)
1 c ripe mango puree- canned

Grind oats in to a fine flour in a food processor & then dry roast in a skillet for 3 or 4 minutes
(stir often so that it doesn't catch)
Process cashews to a fine crumb, add coconut flour & continue mixing until they too have become a fine flour.
Add to the pan- stir to mix.
Add salt, cardamom, oil & honey & mango puree- comes in lovely large can available from Indian shops.
Continue stirring over a low heat until it all starts to come together & thicken.
There'll come a point where it all seems very think & smooth & shiny.
You're done.
Pour on to parchment paper & make a nice thick square with a spatula.
Chill for an hour or so overnight.
Cut in to small squares when firm.
Keep in the fridge.



I am going to experiment with other nuts such as macadamias & ground almonds next time round. I made the addition of the coconut oil & am glad I did as it made it all lovely & smooth & helps digest the grain.
Catherine

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