Mango Barfi

Line a flat dish with baking paper. Sieve the milk powder to rid of all the lumps.

In a non stick sauce pan add the ghee, mango puree and sugar. Make sure to mix well and simmer over a medium heat. Stir well to let the sugar dissolve for 4-5 minutes.

Using a spatula add the milk powder; a few tablespoons at a time. Add the cardamom powder. Lower the heat and stir well well until all the milk powder has blended in. Keep the heat low and stir for 5 minutes. Add half the crushed pistachios

The barfi mix will come away from the sides of the pan and form a smooth dough like consistency. Set the barfi in the lined flat dish, smooth out the edges and sprinkle with pistachios, crushed almonds and edible gold or silver leaf. Cool and set in the refrigerator for 2-3hrs or preferably overnight. Cut into squares and serve.