In a mixture jar, add mango pieces and grind them into smooth paste.

Now, in a bowl, take desiccated coconut and slightly warm milk. Mix everything and rest it for 10-15 minutes.

Also, grind sugar and cardamom into fine powder.

Now in a heavy bottom pan add mango pulp. Cook for 2 minutes.

Then add grinded sugar and cook till sugar is completely dissolved.

Now add coconut milk mixture and saffron milk. Mix well.

Stir continuously and cook it for 15-17 minutes till all liquid evaporates.

Then add milk powder and mix well.

Add 1 tsp ghee and mix well.

Cook mixture for 4-5 minutes with stirring continuously. It should look dry and lumpy when done.

Grease plate or thali with ghee. Then transfer the barfi mixture into greased pan and spread it evenly.

Let it cool completely and then divide it into square pieces and top it up with silver vrak.

Serve coconut burfi or store in the refrigerator for 5-6 days.