Mango coconut burfi

 INGREDIENTS

mango pulp  1 tin
 Sugar  1 1/2 cups or to taste
 Desiccated coconut  1 cup
 Cardamom pdr   1/2 tsp
 Finely chopped cashew nuts  1/4 cup
Ghee for greasing
 

 METHOD

boil the mango pulp in medium flame until it turns bit thick (use a non stick pan or a heavy kadai)

Add  sugar, desiccated coconut and cook for a while until the mixture turns thick.

Add the cardamom powder, cook until the mixture leaves the sides of the vessel.

Spread the mixture on a greased plate, sprinkle immediately the chopped cashew nuts and press it down gently.

Let the mixture cool well.

Slice the barfi in desired shapes and store.

 Stay prefect for two days in room temperature and for a week if kept in fridge.

 

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