1. Cook mango pulp over a low flame stirring continuously, preferably in a non-stick pan, till it solidifies. Cool.

2. Add coconut, milk powder and the granulated suger and keep aside for 15 minutes.

3. Then cook over a low flame, stirring all the time.

4. When it boils add the ghee and keep cooking till it thickens into a lump and froths slightly.

5. Switch off gas and stir another 3 minutes.

6. Add the powdered sugar and the cardamom powder and mix well, pour into a greased plate and pat with the back of a spoon to spread it evenly.

7. Decorate with varq (edible silver foil). This is optional.

8. When slightly cooled,cut into pieces.

9. Makes about 30 pieces.

Happy eating!!!