Ingredients

• 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.