Mango kobbari mithai ( mango coconut burfi)

Ingredients 

Mango purée—1 cup

Finely Grated fresh coconut—2 cup

Sugar—1 1/2 cup

Ghee- 1 to 2 tablespoon 

Cardamom pods (ellaki//elaichi)—2 

Cloves (lavanga)—2

Saffron strands (kesar//kesari)—1 pinch

Method 

Wash and peel the Skin of mangoes,And chop them .
Blend the chopped fruits in a mixer grinder jar or blender to a smooth purée.(pulp)

Powder cardamom and cloves and keep it ready.

Grease a plate with ghee and keep it ready too.

Now take mango purée,grated coconut,sugar and saffron sugar in a thick bottomed pan or kadai or nonstick pan.

Keep this on stove and start cooking on medium heat.
Keep stirring.
In the beginning sugar dissolves and will become liquid.
Keep on stirring, it starts to thicken.
After 7 to 8 minutes ,most of the water evaporates from mixture and begin to get more thick.
At this stage add cardamom and clove powder and mix well.

Add in ghee and mix well and cook on medium Low flame To avoid burning.
Finally the mixture starts to leave the edges and comes in one mass like ball.

At this stage burfi is ready to transfer on to a greased plate.

Transfer to the greased plate and spread it evenly.
Let it cool completely.
 Cut into desired shape.