| • | Mix mango pulp and 1 cup sugar.
|
| • | Cook in a pan over medium heat till reduced by half. Keep it aside.
|
| • | Now fry khoya over medium flame till it turns little brown.
|
| • | Add the remaining 50 gram sugar and mango pulp-sugar mixture to it.
|
| • | Cook till the mixture turns semisolid.
|
| • | Mix orange color, pour it immediately in a greased plate.
|
| • | Allow cooling, cut into diamond pieces.
|
| • | Garnish with cardamom powder, chironji nut and pista.
|
| • | Mango Burfi is ready. |
