Mango Coconut Burfi | Mango Fudge

In a pan, dry roast fresh coconut for 4-5 mins on low flame until it is fragrant.
Add mango puree, milk and milk powder to the roasted coconut. Mix well making sure there are no lumps.
Cook on low flame for 4-5 mins and then add saffron soaked in some milk along with cardamom powder.
Now keep stirring it continuously until it begins to come together and thickens up sightly. At this stage, add sugar and mix well.
The mixture turns slightly runny again as the sugar dissolves.
Continuous stir and cook it on low flame for another 13-15 mins until the mixture begins to come together. Inbetween add 1-2 teaspoon of ghee.
When the mixture no longer sticks to the spoon and rolls into a smooth ball, switch it off from heat. Immediately transfer it to a greased plate and let it cool down slightly.
Sprinkle chopped almonds and saffron strands. Using a knife, cut into desired shape. Once completely cooled down, remove the pieces.
Store in an airtight container. For longer shelf life, refrigerate. Stays good for a week or 10 days.