Grilled Coconut Barfi with Tropical Fruit Chutney

A traditional Indian sweet with an innovative twist by grilling and serving with tangy sweet fruit chutney to make it interesting . 

Ingredients :

For Tropical Fruit Chutney :

1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
1/3 cup Sugar,

For dry fruit stuffing :

2-3 tbsp finely chopped pistachio, almonds and cashew nuts.

For Burfi :

250 gm white khoya
3/4 cup Sugar
3/4 cup desiccated coconut
Ghee for greasing
Desiccated coconut for coating

Method : 

For Fruit Chutney - Combine the fruits and sugar in a thick pan and cook on medium flame till tender. Mix well. Add some water to obtain smooth chutney consistency.
For Burfi -  Crush khoya in a thick pan and add sugar. Mix well. Cook on a slow flame till sugar dissolves. Don’t overcook khoya. Remove from flame and add desiccated coconut. Mix well. Grease ring mould/trays with ghee. Set half the mixture in greased ring moulds or trays. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture. Allow to set. After set, unmold it. Coat the barfi on both sides with desiccated coconut. Grill both sides on Griddle or frying pan to get a pale golden brown colour. Serve immediately with fruit chutney.