Take mango cubes in a mixer and puree it such that there are no lumps. Soak saffron strands in some water.

Heat half quantity of ghee in a cooking pan and roast cashews in it. When they turn little brown, remove from pan and add rava. Sauteeing constantly roast it till nice aroma wafts out.

Transfer roasted rava from pan and add 1.5 cups of water to it. Include mango puree and soaked saffron strands to the water and bring it to boil. Reduce flame to the lowest and include roasted rava to the boiling water while stirring continuously.

Ensuring no lumps have formed and rava has absorbed all water, add sugar and cardamom powder. Combine well.

As sugar dissolves, the cooked rava turns watery again. Continue cooking till it turns thick. Add remaining ghee and roasted cashews. Combine well. When rava kesari leaves the sides of pan, switch off the flame.

An absolute visual delight mango kesari is ready. Easy dessert and it can make ordinary meal as extra-ordinary.

Roast rava in low flame taking care it doesn't change in color.

If you like much sweetness in your desserts, add 1/4 cup more sugar. Adjust it as per the sweetness of mango that you are using.

When rava gets cooked well, only then include sugar. Otherwise kesari will turn sticky.

You can also include dry fruits like raisins and almonds to this dessert to make it still delicious.

Choose fiber-less mango for this recipe.