Mango Coconut Burfi (Fudge)

• coconut powder cups 1
• mango pulp cups 1/2
• milk cups 1
• milk powder cups 2/3
• sugar tablespoons 3
• clarified butter teaspoons 1
• almonds blended and separated inth almond meal and tiny pieces cups 1/2 cup

1. 1. Set a wide shallow no-stick pan at medium heat.
2. 2. Warm clarified butter in the pan and add coconut powder. Mix well. Roast for 30-40 seconds while tossing continuously.
3. 3. Add milk and stir occasionally till all milk dries up.
4. 4. Sprinkle milk powder and mix thoroughly.
5. 5. Add almond meal and 1/3 of the almond pieces. Mix well and roast till it becomes dry.
6. 6. Add mango pulp, Stir and increase heat to high. Keep stirring.
7. Add sugar and keep roasting till the mix becomes dry.
8. Switch off the heat when the mix lumps together.
9. Allow the mix to cool and then transfer to a greased plate.
10. Using a table knife/spatula/hands, shape the mix to a square.
11. Mark cuts in the square for easy cutting later. Onec cooled down, cover with a cling film and refrigerate for 2 hours. Finally cut into small squares and enjoy homemade mango coconut burfi.

coconut powder, mango, milk, milk, sugar, butter, almonds

Taken from food52.com/recipes/37255-mango-coconut-burfi-fudge (may not work)