Peel and Chop the Mangos, blend it with sugar and make a puree, keep aside.
Soak Saffron threads into the warm milk and keep aside.
In the pan heat ghee, pour the prepared mango pulp, stir it continuously for 5 minutes or till it becomes slightly thick on the medium flame.
Turn the flame on low. Add grated khoya/mawa, saffron milk and mix it well completely and stir it.
Add mango essence, cardamom powder, mix and cook with stirring until it gets thicker.
Now add milk powder, mix well and make a non sticky, dough kind of texture, mango burfi mixture is ready.
Grease the pan with little ghee or arrange butter paper inside before spreading the mixture. Now spread it on greased plate. Let it be cool completely at least 4-5 hours, you can place the plate inside the fridge for hour to set it fast.
Garnish the burfi with silver paper (warq), chopped almond-pistachios and dried rose petals.
Then cut it into the square shape or you can make in round flat shape like peda.
Your easy peasy delicious mango burfi is ready, store in an airtight container inside fridge and enjoy.
