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Mango Coconut Burfi



INGREDIENTS
Fresh or frozen grated coconut - 1 ½ cups
Milk - ½ cup
Sugar - ⅓ cup
Mango pulp - ½ cup
cardamom powder - a pinch
Pistachio - few, chopped or any other nuts of your choice

INSTRUCTIONS
Grease the try or plate or container with ghee or clarified butter, keep it aside.
Dry roast the coconut on medium heat, till it gets toasted and light brown in color.
Then mix in milk, sugar and mango pulp.
Keep cooking and stirring till gets thick, dries out and becomes a big lump.
Turn off the stove and mix cardamom powder.
Remove it to prepared tray, spread it evenly and smooth out the surface. And let it set.
Once set, cut into pieces and serve.
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