BLANCMANGE and MANGO-COCONUT BURFI!!

Blancmange and Mango-Coconut Burfi are my entries to Coffee from 'The Spice Cafe's "Monthly Blog Patrolling" with the theme "Something Sweet".Thanks for hosting Coffee!:)

First dessert I selected for Coffee's blog patrol is Blancmange, from Chandrika of Akshayapatra's "Jaggery Blancmange" recipe, but skipped the Jaggery for sugar and added Saffron for color and flavor,topped with thinned Grape Jam.Rest of the method to make this dessert is the same as the original.It was a light and refreshing dessert.We enjoyed it a lot,thank you Chandrika:))

Saffron Blancmange topped with Grape Jam:




A side view(without the flash)!;p



What is a Blancmange?
Blancmange,also means "shape", is a sweet dessert most commonly made with gelatin and milk or cornflour as binding agent along with other coloring and flavoring ingredients.It is similar to Mexican Flan,Italian Pannacotta and Jell-O made with plain Gelatin.

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My second dessert is Mango-Coconut Burfi,which I chose from Viji of Vcuisine blog.Thanks for the great idea Viji!:))
At first I wanted bake Paati's Raspberry Jelly Roll but as soon as I saw Mango-coconut Burfi which seems to be everywhere(the recipe I mean)in many web sites as well,my plans changed!
I had bought a big can of Alfonso Mango pulp, thought I would put that to use.
I used sweetened coconut and cut down the amount of sugar way down from the original recipe,skipped the Cardamom since Mangoes have their own natural flavor and aroma.Rest of the method of making these is almost the same as the original recipe. Check that out and my lighter and less sweeter version below.

Mango-Coconut Burfi:



My variation of Burfi!:D
Since I changed the ingredients slightly(?!),I am giving you how I made these Burfis you see above.

Here's how I made Burfi:
1. In a non-stick pan,add 1 cup canned sweetened Alphonso Mango pulp and 2 tsp Ghee or sweet butter,stir until you see the ghee on top and the sauce thickens.
2. Add 1 cup sweetened grated coconut,1/2 cup fat-free Milk powder,1/4 cup sugar and mix well.Keep stirring until they form a lump and add 1 more tsp ghee/butter, mix.
3. Add to a greased plate,pat lightly to flatten and sprinkle 2 tsp Pistachio pd on top evenly and press slightly.
4. Cool it on the counter,cut into shapes,cover and chill in the fridge if you are not using it immediately.
5. It tasted slightly Tangy and sweet just like Mangoes should be,VERY aromatic and VERY colorful!!Serve at room temperature if you like.

Aren't they beautiful to look at?! And even more delicious to eat!!Hope you try:))