Mango Kesari (Mango Halwa, Mango Sheera)

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1½ cups mango (ripe, chopped, sweet (choose the pulpy variety))

¾ cup sugar

1 pinch kesar (/ saffron (optional) best quality )

4 green cardamoms ( powdered)

1 cup rava ((semolina or medium broken wheat rava))

1½ cups water

4 tablespoons Ghee ( (use at least 3 tbsp))

Add mango cubes, cardamom powder, saffron and sugar to a blender and blend to a smooth puree. Set this aside for 15 minutes to lend a good color naturally to the kesari.
Dry roast semolina on a medium to low flame till you get an aroma of the rava. Do not brown the rava but it has to turn crunchy and aromatic. Transfer this to a bowl.
To the same pan add 3 tablespoons ghee and heat it. Fry cashews until light golden. Then add raisins and fry till they swell. Transfer the cashews and raisins to a small bowl. set aside.
To the same pan, add 1½ cups of water. Bring it to a rapid boil.
Reduce the flame to low. Add rava in a stream slowly and keep stirring with another hand. Be quick in stirring and slow in adding rawa to prevent the formation of lumps.
Break any lumps and stir it gently. Cook covered on a lowest heat till all the water evaporates.
Add 1 tbsp. Ghee and mix well .
Add the blended mango sugar puree. Mix gently. Cook for about 7 to 10 minutes stirring occasionally to prevent burning.
Garnish mango kesari with nuts and serve.