Heat mango puree in a pan. Add sugar and keep stirring it continuously until it gets thick..
2
Grease a steel thali and pour the Aam papad mixture into it. Swirl the thali around so that it evenly covers all sides of the thali. Greasing will make sure that the aam papad doesn't stick to the surface.
3
In a sauce pan add mawa. Next, add sugar and cook it till the sugar melts.
4
Add the blanched cashew paste to it and cook till everything combines. Add cardamom powder.
5
When done, take it off the flame and transfer it into a greased rectangular or square mould. Let this set for a couple of hours.
6
Add a layer of Aam Papad on top of the Kaju Burfi.
