Direction:
Heat ghee in a heavy bottom pan. Add coconut and let it just little bit brown only
Add mango pulp and let it get thickened. Add cardamom powder when mango pulp is about to get done.
When mango pulp is thick enough add mawa/khoya. Mix well. Cook little bit and take off from the stove.
Take about 1- 11/2" deep tray and spread mango burfi into to the tray. Let it cool and when cool enough it will get more hard again and make pieces of your choice either square or diamond. Top with pumpkin seeds or slivered almond pistachio and enjoy!!
All milk mawa sweets should be finished as quickly as possible and always store them into the referigerator.
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