Grind suji and sugar in a grinder. Add cream and milk to mango pieces and blend into puree.

Add puree to the suji mixture. Mix it well. Keep the batter thick. At this stage cover the mixture and rest it for 30-45 mins, so that suji is soaked well. Add ghee to it and give it a good mix

Sprinkle atta to tutti fruitti so it doesn't settle down. Add half of the dryfruits and tutti fruitti to the mixture. At this stage pre heat the cooker or oven.

Line up the tin with butter paper or greace it. Add baking powder to the mixture and mix it well. Pour the batter to the tin.

Tap little to remove air. Garnish with remaining dryfruits and tutti fruitti. Bake in a cooker at low flame for 45-50 mins.

Remove from the mould and let it cool on a rack for half an hour.

Cut and enjoy