In a non stick pan, add sugar,besan, mango pulp and desiccated coconut powder.
Use a mixer to grind the coconut to a corse powder.
Switch on the flame to medium and start cooking the mixture.
It takes about 30 mins to cook depending upon the moisture content.
The mixture leaves the sides of the pan and comes together.

When half way, add cardamom powder and nuts and keep cooking.
After about 5 mins add 2 tablespoons of ghee and mix well.
You know that the mixture is done, when it starts to form a ball and secondly when you touch the mixture with your hands, it should be dry and not sticky.

Kept cooking till you reach the consistency and transfer to a greased plate.
Use the back of a spoon and a teaspoon of ghee to pat the mixture gently onto the tray.
Mark the squares after 10 mins and allow it to cool completely before re marking the shapes and taking it out.
Store the left over in an airtight container and relish as required.
It stays good for 10-12 days !!

Note – if the mixture is sticky after cooling then, retransfer to a non stick pan and cook again.