First make mango puree with fresh chopped mango, cardamom and sugar and set aside.

In a sauce pan heat water and when it starts boiling add saffron and set aside.

In a small skillet heat ghee and roast the semolina/rava until raw smell goes for about 5 minutes.

Then add mango puree and continue cook for another 6 minutes.

Then add the saffron water and continue cook until entire water is absorbed and Mango Kesari leaves from the sides of pan. Add roasted cashews. (if you want you can add ghee fried raisins)

Enjoy