Keep all the ingredients ready. Wash and peel the mango and collect the pulp. Remove the center seed.

Puree the mango pulp along with saffron strands using a blender. In a thick bottomed pan, add a tablespoon of ghee and fry the cashews & raisins. Remove from the pan once done and Keep aside.

Then in the same pan, Roast sooji until nice aroma comes. Make sure the sooji/rava doesn't change its color. Remove from the pan and transfer it to a plate.

Then add required amount of water to it and bring the water to boil. When the water starts boiling add pureed mangoes and mix well. Then add roasted sooji/rava.

Keep stirring the sooji/rava until porridge like consistency is reached, then cook covered in low medium flame for 3-5 minutes or until the rava/sooji is completely cooked. Once the rava/sooji is cooked add powdered jaggery and cardamom powder.

Now the halwa starts liquidized. Keep stirring in between and add the remaining ghee little by little.

When the kesari/halwa forms a whole mass and doesn't stick to the pan, add ghee fried cashews & raisins. Switch off the flame once done.