From the heart of Indian sweet culture, these combine tropical mango pulp with desiccated coconut.
Each golden square bursts with juicy mango flavour, offering a chewy, melt-in-the-mouth texture that’s utterly addictive. A bite-sized escape to Indian summers, with festive sweetness in every nibble.
Serves 5-6 | Prep: 20 minutes | Cook: 15 minutes
Ingredients:
- 2 tbsp ghee
- 50g granulated sugar
- 150ml milk
- 250g Alphonso mango pulp
- 40g milk powder
- 90g desiccated coconut
- 1 tsp ground cardamom
- a few saffron strands
To decorate
- slivered or flaked almonds
Method:
- Put the ghee into a large, wide pan, preferably non-stick, on a medium heat. Once it has melted, add the sugar, milk and mango pulp and bring to the boil, stirring. Once the sugar has melted completely, lower the heat. Add the milk powder and desiccated coconut and mix until well combined.
- Cook the mixture on a low heat, stirring constantly until it thickens and comes away from the pan. This will take around 10–12 minutes. Turn off the heat, add the ground cardamom and saffron strands and give it a stir.
- Transfer the hot mixture to a 20 x 15cm baking tin lined with baking paper. Press the mixture down, then place a sheet of baking paper on top and press again to level it evenly. Shape and flatten it with a spatula, or by rolling a plain glass tumbler over the top.
- Decorate the top with slivered or flaked almonds, then let it cool and set completely for 2 hours, before cutting it into squares of the size you like for serving.
- Store in an airtight container for 3–4 days or in the fridge for up to 2 weeks.
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