Ingredients

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Ripe mango pulp
250 gms.
Powdered sugar
250 gms.
Khoya
250 gms.
For decoration
Cardamom powder
½ tsp.
Chironji
2 tbsps.
Pista, chopped
1 tsp.
Tutti-frutti, chopped
1 tsp.
Orange colour
6-8 drops

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Method :

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1.Mix together the mango pulp and 100 gms sugar and cook in a thick vessel till
reduced by half.

2.Grate the khoya and fry it in a karahi on a medium flame.

3.When light pink in colour, add the remaining 150 gms. sugar and the
sweetened mango pulp and cook for 5-7 minutes, till the mixture is semi-solid
and remove from the fire.

4.Mix in orange colour evenly and prepare small mango shaped burfies, with
greased palms and fingers.

5.Decorate with cloves, cardamom, pista and tutti-frutti.