Heat full fat milk in a heavy bottom pan on medium heat.
Let it come to boil stirring in between. (Stirring prevents milk from sticking at the bottom of the pan).
After 7-8 minutes the milk will start to boil. Now let the milk boil on high heat stirring in between till it reduces to half the quantity.
The milk is reduced to half the quantity after 7-8 minutes.
Now constantly stir the reduced quantity of milk and let it thicken on high heat for further 8-10 minutes. (Keep on stirring continuously to prevent the milk from sticking the pan).
The water of the milk is reduced after 5 minutes and the milk is now thicken.
Now add fresh mango pulp.
Cook on high heat for further 7-8 minutes till the water from the mango is evaporated. Stir the mixture continuously.
The mixture is now thickened well and started to leave the edges of the pan. Add cardamom powder. Mix well and cook for 5 more minutes.
The mixture will come together. The spatula will stand still when you place on the mixture as shown. (Or take some portion of the mixture in your hands and if you can roll into a smooth ball then the mixture is fully cooked and ready to be spread on the greased tray).
Now remove the thickened mixture on the greased plate/ tray and spread it uniformly.
Sprinkle some cardamom powder on it. Let it set at room temperature for 1 hour.
Cut into equal pieces with the help of sharp knife.
Remove the mango burfi pieces.
The no sugar mango burfi is ready to serve. You can keep for couple of days at room temperature in an airtight container or refrigerate for a week.