Sieve gram flour using a fine sieve and discard the lumps. Keep it ready.

Heat half of the reserved ghee in a pan, as it melts add gram flour. Stirring constantly roast the flour in medium flame. As the raw smell subsides and aroma of gram flour wafts out, switch off the flame.

The roasted gram flour looks like bread crumbs, transfer it to a container. In the same pan add mango pulp and sugar. In medium flame, cook this mixture with constant stirring which turns thick after some time.

When you notice mango pulp thickening, add roasted gram flour. Stirring the mixture vigorously combine gram flour with cooked pulp. Break the lumps using back of the ladle.

Next add leftover ghee, chopped dry fruits and continue cooking till everything comes together as dough. When it starts to leave the pan, switch of the flame.

Luscious mango halwa is ready to serve as a dessert.

You can use canned mango pulp or home made one. I have pureed two Alphonso mangoes to obtain 1.5 cup of puree.

While roasting the gram flour, take care it is not burnt.

You can also trasnfer the mixture to a ghee greased tray and cut in to pieces.