Boil the milk with sugar in a sauce pan.Add about teaspoon of ghee in a non stick pan and fry the suji/rava until golden brown.

Pour the sweetened boiled milk slowly into the rava and mix well, taking care that it does not form any lumps. Now add the rest of the ingredients (Mava, mango pulp, coconut, remaining ghee and cardamom powder) and cook on low flame stirring continuously.Meanwhile, grease a tray with little bit of ghee and set it aside. When the mixture becomes thick and starts leaving the sides of the pan, pour it into the greased tray.

Using the palms of your hands, press down the Mango Burfi and spread it evenly in the tray.

Cut it into desired shape with a sharp knife and let it cool completely in the tray. Once cooled, remove it carefully from the tray and store in an airtight container.

Refrigerate the Mango Burfi, if storing for the next day.