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1 cup- mango pulp(tinned will do)
1 cup- grated coconut
1/2 cup- milk powder
1.5 cups- granulated sugar
3 tbsp- ghee
1/2 cup- powdered sugar
1/2 tsp cardamom powder
How to Make Mango-Coconut Burfi
Cook mango pulp over a low flame stirring continuously, preferably in a non-stick pan, till it solidifies.
Cool. Add coconut, milk powder and the granulated sugar and keep aside for 15 minutes.
Then cook over a low flame, stirring all the time.
When it boils, add the ghee and keep cooking till it thickens into a lump and froths slightly.
Switch off gas and stir another 3 minutes.
Add the powdered sugar and the cardamom powder and mix well, pour into a greased plate and pat with the back of a spoon to spread it evenly.
Decorate with varq (edible silver foil). This is optional.
When slightly cooled, cut into pieces.
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