Mango Coconut Burfi

Ingredients
Ripe mangoes - 2 (500 grams)Desiccated coconut - 2 cup (200 grams)Sugar - 1 cup (200 grams)Corn flour - 2 tbspCashews - 8 to 10 (finely chopped)Pistachios - 10 to 12 (finely chopped) How to make 1.Take 2 ripe mangoes for making the barfi. Rinse them thoroughly and pat dry. Peel the mangoes and cut off the pulp into small chunks. 2.Place these mango chunks into the mixer jar, along with corn flour and sugar. Grind to make a fine paste. 3.Place a pan over flame and add desiccated coconut to it. Stir constantly and roast for 1 to 2 minutes on medium flame until it gets fragrant. Transfer the roasted coconut in to a plate. 4.Add the mango pulp into the same pan and cook until it gets thick and dense in consistency and till there is slight change in the color. Keep stirring constantly. 5.Mango pulp is now cooked well, add coconut powder to it and mix everything really well. Cook the mixture until it turns dense in consistency. Keep the flame medium.Grease a plate or tray with some ghee. Mixture has turned quite thick now, turn off the flame and transfer it to the plate. Spread out evenly with a spatula and sprinkle some cashews and pistachios shavings and press down with a spoon. Keep the barfi aside to set. Within 1 hour barfi will set. Now cut the barfi into desired chunks. Heat the plate over flame for a while to separate out the chunks from it. With this barfi will easily get separated from the plate. Take out the chunks into a plate. Store this barfi in refrigerator and relish eating for up to 15 to 20 days.