MANGO BURFI(METHOD 2)

INGREDIENTS:

1/2 CUP GHEE

1/2 CUP SUJI(SEMOLINA)

1 CUP MANGO PULP

1 CUP SUGAR

A PINCH OF SALT

DRY FRUITS LIKE CASHEWNUTS AND BADAM FRIED IN GHEE

PREPARATION:

FIRST IN A KADAHI PUT GHEE.TO THIS ADD SUJI AND LITTLE SALT AND FRY WELL TILL FINE AROMA COMES.TO THIS ADD MANGO PULP AND COOK WELL.AND FINALLY ADD SUGAR AND COOK TILL THE HALWA LEAVES THE BOTTOM OF THE VESSEL.TRANSFER IT TO THE GREASED PLATE AND FLATTEN IT.GARNISH WITH DRY FRUITS AND CUT INTO PIECES WHEN COOLED.