In the heavy bag and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.

In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.

Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.

Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.

This is the time you should add the cardamom powder and the nuts. ( Here I didn't add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.

If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.

Just level up your halwa and allow to cool down for two to three hours or cool it down completely. Once it is completely cool down you can make slices of your halwa and serve it.

Yummy, tasty and the glassy mango Halwa by using corn flour is ready.