In the heavy bottom pan and 2 tablespoon of ghee.

Add cashews and raisins and fry for 1 to 2 minutes. Fry till the raisins bulge and cashews becomes light golden in color. Remove and keep aside.

In the same pan add one cup of rava (semolina) and fry it, till it becomes light golden color. Do not overfry it. When it is done remove it from the pan, and keep aside to cool down.

Now add 3 cups of water to the vessel and little salt and allow it to boil.

When the water is boiling add the rava little by little and cook until it is more than half cooked.

Now add one and a half cups of mango pulp and mix well. The mango pulp must be added after the rava is mostly cooked up because if we add before Rava gets cooked, rava will not get cooked. So always add the mango pulp after that is cooked.

Now add the sugar and mix well. Cook until the sugar gets dissolved fully.

Add the remaining ghee.

Add the cardomam powder and mix well.