Mango Coconut Burfi

1) Take a thick bottom pan and on low flame add the shredded coconut first and toast it until the coconut turns dry and gets a light brown color.

2) The coconut gets burnt very fast so great caution has to be used while toasting this. The aroma that the coconut emits at this time is simply divine.

3) Add the milk, sugar and mango pulp and stir continuously on medium flame.

4) Add the ghee at regular intervals. After about 15-20 minutes the mixture starts becoming thick.

5) Now add the cardamom powder and mix thoroughly.

6) Grease a small plate and pour this mixture into it and even it on the top with a spoon or spatula so that it is about 0.5 inch thick.

Cut into desired diamond shapes or even make laddos (small balls) of this.